Gulab Jamun Recipe



Gulab Jamun is a delicious Pakistani and Indian sweet made from milk solids (khoya), soaked in a sugar syrup infused with rose water (gulab). Here's a simple recipe to make Gulab Jamun at home:


Ingredients:

For the Gulab Jamun balls:


1 cup khoya you can make it at home or buy it from a store

2-3 tablespoons all-purpose flour (maida)

A pinch of baking soda

1-2 tablespoons milk (if needed to bind the dough)

Ghee or oil for deep frying

For the sugar syrup:


2 cups sugar

1.5 cups water

1/2 teaspoon cardamom powder

1 teaspoon rose water

Instructions:


In a large bowl, crumble the khoya and add the all-purpose flour and baking soda to it. Mix everything together to form a smooth and soft dough. If the mixture is too dry, add a little milk to make it pliable. Do not over-knead the dough; otherwise, the Gulab Jamun might become hard.

Once the dough is ready, cover it with a damp cloth and let it rest for about 10-15 minutes.

While the dough is resting, prepare the sugar syrup. In a deep saucepan, add the sugar and water and heat it over medium heat. Stir until the sugar dissolves completely.

Add cardamom powder and rose water to the sugar syrup, and let it simmer for about 5-7 minutes until the syrup slightly thickens. The syrup should have a sticky consistency, but it should not be too thick.

In the meantime, start shaping the Gulab Jamun balls. Take small portions of the dough and roll them between your palms to make smooth, crack-free balls. Make sure there are no cracks on the surface of the balls; otherwise, they might break while frying.

Heat the ghee or oil in a deep frying pan over medium-low heat. To check if the oil is ready, drop a tiny portion of the dough into the oil. If it rises to the surface slowly, the oil is ready for frying.

Fry the Gulab Jamun balls in batches, ensuring they have enough space to expand while frying. Fry them on low to medium-low heat to cook them thoroughly from the inside without browning too quickly.

Once the Gulab Jamun turns golden brown, remove them from the oil using a slotted spoon and drain the excess oil by placing them on a paper towel.

Transfer the warm Gulab Jamun into the sugar syrup, ensuring they are fully immersed. Allow them to soak in the syrup for at least 2-3 hours or overnight for best results. During this time, the Gulab Jamun will absorb the syrup and become soft and spongy.

Serve the Gulab Jamun warm or at room temperature, garnished with chopped nuts if desired.

Enjoy your homemade Gulab Jamun! They make a delightful treat for special occasions and festivals.

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