Gulab Jamun, the king of all Indian sweets, is made of a dough consisting mainly of milk solids glazed in a sugary syrup flavored with cardamom and saffron. It is very rich and sweet even without the sugar syrup coat.
Serves: 25-30 helpings
Time required: 1 hr.
Shelf life :2-3 days, (1 week refrigerated)
Ingredients for Gulab Jamoon / Gulab Jamun:
- 500 gms. khoya
- 125 gms. plain flour
- 1/4 tsp. baking soda
- 1/4 cup milk
- 1/4 tsp. cardomom powder
- 1 pinch saffron strands
- 250 gms. sugar
- ghee to deep fry
Directions for making Gulab Jamoon / Gulab Jamun:
- Crumble the khoya. Sieve in the flour and soda together.
- Mix in the cardomom powder and crushed saffron.
- Mix well to form a soft dough. Use as much milk as required for kneading.
- Make balls of even size. Makes about 25-30.
- Heat the ghee very well. Take off fire and cool a little. Let in some of the jamoons.
- When they rise up put back on fire and fry till medium brown.
- Remove from ghee and put in the syrup. Soak for 10 minutes. Drain and transfer to a glass bowl.
- Repeat for all the balls. When done pour the remaining syrup over the jamoons.
- Microwave lightly or warm over boiling water before serving.
- Enjoy your Gulab Jamoon / Gulab Jamun. Hope you love this Indian recipe.
To make the syrup:
- Take the sugar in a heavy pan and add water to just cover the sugar.
- Boil and add a tbsp. of milk to separate the dirt. Strain and boil again.
- The syrup is done when, while dropping from a spoon it falls in a thin single thread.
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