AuthorPooja SundariaCategoryDesserts, Indian SweetFestivals and sweets season is ahead, and Diwali is never completed without having the most delicious and sinful sweet aka Gulab jamuns. Gulab Jamun is one of India’s most authentic sweet. These deep-fried doughnuts made of dried milk (khoya), that are dipped in a rose-cardamom scented sugar syrup and make quite a treat for any festivity. Truly speaking these are heavenly delicious and much more beautiful for the feast. When you had these sweet fried balls while it warm and soaking in scented syrup that you can have with rabri or ice-cream, it feels like heavenly delicious. Even you can make a cake with Gulab jamuns as well.
So, let's start with basic!
Gulab Jamun is prepared with Mawa or Khoya - a thickened mixture attained after boiling milk. Khoya is smooth, delicate, tasty and caramelization of khoya that gives these sweet balls a nice brown colour while deep frying. You can make these Gulab jamuns for any festivity. Festivity is incomplete without homemade delicious sweet.
Traditionally Gulab Jamun is made using Khoya or milk solids. Khoya is made by cooking milk for hours on low flame until all the water is evaporated and solids are left. You can make khoya at home but it's really time taking. You can buy from any sweet shop, or you can simply make gulab jamuns with milk powder also. The taste is not the same but it's an easy way to make at home.
Tips to make smooth and yummy Gulab jamuns at home:
1. You can use some all-purpose flour also for kneading and binding. It gives a firm and beautiful round shape while frying.
2. Second most important thing is need of scented sugar syrup. For this you will need sugar, cardamom powder, rose water and saffron as per your choice.
3. Make sure you knead khoya and all-purpose very smooth, that will avoid cracks in Gulab jamun while frying.
4. Fry them in just warm ghee or oil, and medium-low heat is good for Gulab jamun frying.
5. Make sure ball is evenly fried from all sides for that you need to constantly move them while frying. But they are delicate so do this step softly.
6. Dunk the balls immediately in warm syrup as soon as out after frying. Syrup should be warm and not hot.
These sweet-scented Gulab jamuns are small bites of happiness that can bring more joy in your family on this festival season.
Ingredients
Instructions
Knead the khoya nicely with the heels of your hands until it is smooth and grain-free.
Add flour slowly and keep kneading until a well-blended smooth dough is formed.
Make small 20- 25 smooth balls from the dough.
Heat oil or ghee in a pan and when the oil is warm, add the balls in the oil.
Simmer the heat to medium-low and fry the balls till golden brown from both the sides.
Separately heat sugar, water, and cardamom powder in a pan.
Cook on low heat for 10 minutes. Or just cook till sugar syrup is sticky
Add rose water in the ready syrup and mix well.
Add the fried balls in the warm sugar syrup and let them soak the syrup for an hour.
Garnish the Gulab jamun with pistachio slivers.
Serve cold or warm.
Ingredients
Directions
Knead the khoya nicely with the heels of your hands until it is smooth and grain-free.
Add flour slowly and keep kneading until a well-blended smooth dough is formed.
Make small 20- 25 smooth balls from the dough.
Heat oil or ghee in a pan and when the oil is warm, add the balls in the oil.
Simmer the heat to medium-low and fry the balls till golden brown from both the sides.
Separately heat sugar, water, and cardamom powder in a pan.
Cook on low heat for 10 minutes. Or just cook till sugar syrup is sticky
Add rose water in the ready syrup and mix well.
Add the fried balls in the warm sugar syrup and let them soak the syrup for an hour.
Garnish the Gulab jamun with pistachio slivers.
Serve cold or warm.