Gulab Jamun Recipe

Gulab Jamun

Golden brown round balls soaked in nice flavored sugar syrup brings water in almost everyones mouth. Gulab jamun is all time favorite dessert in India. It is mostly served in parties and weddings. Gulab Jamun is made with khoya, paneer, milk powder, maida. It is also made with bread, semolina (rava). Few people love to eat gulab jamuns hot.

Sugar Syrup (Chasni) For Gulab Jamun:

• Take 3 cups sugar and 1 1/2 cup water in a vessel.
• Once sugar dissolves heat it. Allow it to boil till thin one string consistency or stickiness.
• Put juice of 1 lemon wedges to avoid crystallization of sugar syrup (chasni).
• Switch off the flame and allow the sugar syrup to cool down till room temperature.
• Take 1 teaspoon fennel seeds, 1/2 teaspoon black pepper and 5-6 green cardamon without skin in a grinder and grind it to rough powder.
• Put this grinded powder to the sugar syrup and mix.

Gulab Jamun Balls:

• Take 250 gm mawa (khoya), 100 gm paneer and 1/2 cup all purpose flour (maida) in a bowl and mix.
• Strech and knead the dough till soft if required add very little milk and knead soft dough. If dough becomes too soft add little maida and mix again.
• Take small portion of dough, apply ghee in your hand and roll it into round ball without any cracks. If cracks are there knead dough for more time.
• Apply ghee in your palm and shape round balls with gulab jamun dough.
• Heat oil in a kadai put gulab jamuns and fry from all the sides till golden light brown.
• Gulab jamuns get fried immediately so take care while frying so that it doesn’t burn.
• Remove all the fried gulab jamuns in a plate.
• Once it cools down at room temperature then put it into sugar syrup. Let it dipped for 8-10 hours for better result.