Gulab jamun, one of India’s favourite sweets, made with ingredients available easily in the kitchen is a palatable sweet dish to relish. The trick to make delicious and moist gulab jamuns lies in the getting the dough right. If you get it right, you won’t ever feel the need to buy gulab jamuns from outside ever again.
Traditionally gulab jamun were made of using khoya only and deep fried in ghee. But, these days since khoya is not available, gulab jamun is also made of milk powder and paneer.
This melt in the mouth dish has been since long the most loved dessert in all types of special events such as festivals, birthdays and marriage celebrations.
Sinful, small fried rounds that smell of warm milk and caramelized sugar, gulab jamuns are omnipresent in India. Then why wait, let’s make it together.
For gulab jamun you need
- 200 gms khoya / mawa
- 200 gms paneer
- 3 tbsp refined flour / maida
- 2 tbsp milk
- A pinch of salt
For sugar syrup
- 2 cups sugar
- 1.5 cups water
- A pinch or two of kesar strands
- 1 tsp green cardamom powder
- Oil for deep frying
For making sugar syrup :
- Mix 2 cups of sugar with 1.5 cups of water.
- On a medium flame, heat the sugar solution till it becomes thick. Sugar mixture should not be watery.
- Add remaining cardamom powder, kesar and mix well.
- Give it a boil and switch off the flame.
For making gulab jamun :
- Take 200gms mawa / khoya in a bowl.Mash it very well. There should be no lumps or small pieces in khoya.
- Then add 200 gms grated paneer, ¼ tsp cardamom flour, a pinch of salt & refined flour / maida to the mashed khoya.
- Add 2 tbsp of milk and gather together to form a dough with milk. Do not over knead it. Cover the dough and keep aside for 30 minutes.
- Make small balls from the dough without any cracks. Cover the jamun balls and keep aside.
- Head the oil until it is medium hot. Then gently place the jamun balls in oil and fry till it becomes golden brown.
- Keep rotating them in oil so that the jamun are evenly browned. Remove the jamun balls and then drain them on kitchen paper towels.
- Add gulab jamun in hot sugar syrup and keep the sugar syrup plan on a low flam for a 30 seconds, till the jamun becomes soft.
- Serve gulab jamun warm at room temperature. You can also chill them and serve them cold.
- Gulab jamun balls should be smooth in texture. It should not have any lumps or cracks, else it will break while frying it in oil.
- When making jamun ball, there should not be any cracks on it. If you see any cracks then add little milk in the dough mixture. Mix well and then form the jamun again.
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