Gulab Jamun recipe
Gulab Jamun is soft delicious berry sized balls. It is a sweet confectionary or dessert. It is originating in Indian subcontinent. It is one of the popular sweet in India, Nepal, Pakistan, Bangladesh, Myanmar & Maldives. In Maldives it is known as Gulab Ki Janu. It is one such dessert that is not only liked by all age groups but can also be attempted by all age groups.
Basically it is mainly made from milk solids/khoya. Khoya is milk reduced to the soft dough consistency. Often it is garnished with almond, pistachio & cashew slices. Even sometimes it is stuffed with the same. As we need to fry this gulab jamuns, but it can be fried in ghee or oil both. Let’s have a look at the recipe of super delicious, juicy Gulab Jamun. Enjoy cooking!
Preparation time - 20 minutes
Cooking time - 35 to 40 minutes
Makes - 30 to 35 jamuns (approx.)
Ingredients to make Gulab Jamun:
For Gulab Jamun:
250 grams grated khoya – mava
4 to 5 table spoon refined flour
1/4 teaspoon cardamom powder
2 to 3 tablespoon finely chopped nuts (opt.)
(almonds, cashews, pistachio)
Oil/ghee for frying
For sugar syrup:
3 cups sugar
2 cups water
1/4 teaspoon cardamom powder
A few strands of saffron
A pinch citric acid (limbu na fool)
or
1/2 tea spoon milk
For garnishing:
Sliced almonds
Sliced pistachio
Method to make Gulab Jamun:
For Sugar Syrup:
• In a pan add sugar and water. Let it boil.
• After it reaches boiling temperature slow the flame and add milk or citric acid to it. Remove impurities from the top of the boiling syrup by using a slotted spoon.
• Add cardamom powder and saffron.
• The syrup is ready.
For Gulab Jamun:
• In a big dish mix khoya and refined flour. Knead firm dough from it. Don't use water.
• Divide into equal portion and make round or oval shaped jamun from it. Make sure there should not be any crack in the surface of balls.
• Heat oil/ghee in a pan at slow flame. Dip fry jamun in it till golden brown in color at a very slow flame.
• When ready soak into the warm sugar syrup.
• Soak for minimum 30 minutes.
• At the time of serving remove excess syrup and garnish with sliced almond and pistachio.
• Serve warm Gulab Jamun with or after the meal.
Tips:
• Soaking in warm sugar syrup will give soft jamuns.
• You can store it in refrigerator for about a week. Store it in a food grade container.
• You can microwave refrigerated gulab jamun for making it warm.
