Gulab Jamun

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Ingredients

Method:
  • 1 cup (135 g) Finely Grated Khoya (Dried Milk)
  • 1/4 cup (33 g) All-purpose Flour (Maida)
  • 1 pinch Cardamom Powder
  • 1/2 tsp Rex Baking Powder
  • 1.5 tbsp Melted Ghee
  • 1-2 tbsp Warm Milk, as needed to knead the dough
  • - For the Sugar Syrup
  • 1.5 cups Granulated White Sugar
  • 2 cups Water
  • 1.5 tsp Rosewater
  • 1/4 tsp Cardomom Powder
  • optional Kewra Essence (optional)
  • 2 tsp Lemon Juice
  • to garnish Sliced Pistachios

Preparation

Method:
    • In a large mix together grated khoya, maida (all purpose flour), cardamom powder and baking powder. Mix until well combined.
    • Add melted ghee to the bowl. Use your fingers to mix ghee with the khoya and maida
    • Start adding warm milk, little by little until it all comes together as a dough. Don’t knead the dough too much. Just bring it all together to a smooth dough. Cover and let it rest for 20 minutes.
    • Meanwhile to wide a pan add sugar, water, cardamom powder, rose water and kewra essence (if using).
    • Bring it to a boil. Add lemon juice. Then lower the heat and let the syrup simmer for 5 to 6 minutes. Once it’s a little sticky after 5 minutes, remove pan from heat and set aside. Keep it warm.
    • Now give a quick knead to the dough. Make a small ball out of it. Work with soft hands and squeeze the ball between your palm to shape it. Form a smooth round ball with no cracks
    • Repeat with the remaining dough. You'll get 14 balls of 15 grams each.
    • Heat oil in wide kadai/pan on medium heat. Heat oil for 5 minutes on medium heat and then lower the heat to low-medium. Add the jamuns to the warm (not hot) oil. Fry until golden-brown. This will take few minutes, keep rotating the jamuns regularly with a spatula so that they get cooked evenly.
    • Once they are dark brown in color, remove them from the oil.
    • Drop the gulab jamuns in warm (not hot & not cold) sugar syrup. Let it soak the syrup for at least 30 minutes.
    • Garnish with pistachios and serve warm or cold. You may also decorate them with edible silver leaf (chandi ka vark).

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