The perfect gulab jamun needs meticulously measured ingredients and a
process that has been practiced. Made with chenna (or khoya) and kneaded with maida(All purpose Flour), dough balls are fried until the elusive pink shade is turned between gold and brown. The crystallized sugar in the batter produces a slightly grainy crust after the heated oil works its magic,
while the white core of the jamun stays silky smooth.
Gulab jamun is one of the Indian subcontinent’s popular sweets and is
made in almost all of the festive seasons, be it Diwali, Holi and several other festivals.
Gulab jamun, home made, is delicious and free from adulteration.
- 1 cup Khoya or Mawa or Milk Solid
- 1/4 cup Mida or All purpose flour
- 1/4 tbsp Baking Powder
- 1 tbsp Sooji / Semolina
- 65 grams Paneer / Cottage Cheese
- 1/2 tbsp Green cardamom Powder
- 500 grams Sugar
- Oil or Ghee for Frying
- In a wide bowl, add Paneer(Cottage Cheese), Khoya (Milk Solid), Sooji (Semolina), Baking Powder, Mida (All Purpose Flour). Mix well and mash it, with your palm, you will have to do it for 15 to 20 min till it create a dough that is smooth and fluffy. Hold it 15 min. aside.
- Take 500 grams of sugar and add 1/4 liter (250 ml) and bring it to a boil. Add 1 tbsp of lemon juice to avoidcrystallization of sugar syrup.
- Divide the dough into equal parts and make smooth surfaced balls. Make sure there are no cracks.
- In a deep, thick pan, add oil or ghee and heat it over a slow to mediumflame. To verify, you can add one ball to the pan. Cook evenly until it becomes golden brown.
- Then dip the gulab jamuns for at least 2 hrs in the warm sugar syrup. And your delicious Gulab Jamun is ready to serve.