A khoya-based sweet dipped in a sweet thick syrup, Gulab Jamun is one of the most popular and widely celebrated desserts, not only in India but also in the neighbouring countries of Nepal, Pakistan, Bangladesh and Maldives!
Ingredients
For the Gulab Jamuns
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200 Grams Fresh Khoya Or Mawa
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100 Grams Paneer
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4-5 Tablespoon All-Purpose Flour (Maida)
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¼ Teaspoon Baking Powder
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½ Teaspoon Cardamom Powder
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1 Tablespoon Milk Or Add As Required
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Ambuja Gold Refined Soyabean Oil For Deep Frying – As Required
For Sugar Syrup
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250 Grams Sugar
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1 Cup Water
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Fresh Lemon Juice
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10-15 Saffron Leaves
Instructions
Preparing the Dough
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In a large bowl, grate the khoya (mawa) in a bowl, and then, mash it well so that there are no lumps. This will ensure that the resultant Gulab Jamuns have a smooth texture.
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In the same bowl, grate the paneer.
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To the khoya and paneer, add the all-purpose flour, baking powder as well as cardamom power.
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Mix all the ingredients well.
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Now, add milk as required to bring together the ingredients.
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Do NOT have to knead the dough. Simply binding the ingredients using the milk will work just fine.
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Once prepared, let the dough rest for about 30 mins.
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Next, prepare Gulab Jamun sized small balls using the dough.
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Cover the small balls and keep them aside for another 10-15 minutes.
Preparing the Sugar Syrup
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In a deep pan, add 250 grams of sugar, and add a cup of water to it.
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Heat the mixture. First, the sugar will dissolve in the water, and then the mix will slowly come to a boil.
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Now, turn of the gas as the sugar syrup reaches a one thread consistency
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Add a few drops of lemon juice to the syrup; it will prevent it from crystallising.
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Add 10-15 soaked and crushed saffron leaves for a refreshing colour and flavour.
Frying the Gulab Jamuns
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In a separate pan or kadhai, heat approximately 300-400 ml Ambuja Gold Refined Soyabean Oil
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Once the oil is sufficiently hot, lower the flame.
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Next, gently slide the prepared dough balls in the oil.
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Keep turning the balls, such that they are evenly cooked on all sides.
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Fry the balls until they acquire a golden brown colour.
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Take out the fried balls on a paper towel to remove excess oil, if any.
Making Gulab Jamun
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When the fried balls are still hot, place them in the sugar syrup.
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To make sure that the Gulab Jamuns soak in the syrup, heat the syrup for about 3-4 minutes until the Gulab Jamuns become soft and juicy.
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At this point, be careful not to overcook as it may result in the Gulab Jamun getting too soft and breaking apart.
Our soft, fluffy and rich Gulab Jamuns are now ready to relish. Garnish with some fresh rose petals and serve hot!
