Gulab Jamun

Published On October 15, 2016
In Article
By Sandhya Harsh
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Prep Time
25 mins
Cook Time
30 mins
Difficulty Level
Advanced

Ingredients

Mawa/Khoya/Milk cake - 1 kg
Maida/All purpose flour - 80-100 gms
Meetha Soda(Sodium bicarb) - pinch (optional)
Milk powder - 2 tspn
Milk - 2-3 tspn
Sugar - 1 kg
Water - 1 liter
Saffron threads soaked in milk/water 10-12
Green Elaichi/Cardamom- 10-12 pc powdered
Ghee/Clarified butter for frying

Instructions

Grate the khoya/mawa using a grator and crumble it hands. The more you crumble it, soft and light they turn.
Seive maida and add to the crumbled khoya. Also add milk powder. (Optional). If you are adding soda, mix it with maida first and then add the maida to khoya.
Now mix all properly. The moisture of khoya will absorb the maida. If it is still dry, sprinkle little milk to moisten the khoya maida mixture.
Beat properly this mix with hands( we call this process as mathna in hindi). When it is properly done, you will get a oily glaze on it. This dough should be soft.
Make even sized balls from it and roll properly such that there are no lines/cracks in it. Else these will break down while frying. Grease your hands while making the khoya balls.
Take water in a big vessel and boil it. Add sugar and boil again to make a single thread syrup(chasni). Add elaichi powder and saffron threads to it and keep aside to cool it down.
Now heat ghee in a flat pan (preferably). When oil becomes hot, lower the flame.
The ghee should not be too hot and not to cold. Test it by putting a small ball. The ball should not turn brown immediately (indicates too hot ghee) and if it sinks at the bottom(indicates ghee is cold). The ball should come up but should not turn dark brown immediately. This ia the right temp of ghee for frying.
Now deep fry the balls in low to medium flame, till they turn golden brown. Maintaining the right temp of ghee is important in making of gulab jamuns. And fry evenly from all sides.
When they turn golden brown, remove them and drain excess ghee and keep aside to cool.
After 5-7 mins, add these jamun balls to the warm syrup(not too hot) and let them be in it.
Deep fry all the balls and repeat the steps above. Make all the new added jamuns dip the sugar syrup by gently making space for them. These jamuns should be kept for atleast 2-3 hours in the syrup.
Later you can remove them from syrup and keep in serving bowl. Serve them hot or chilled as your liking.
Note : One can add/stuff badi elaichi ke dane abd pistachios inside the jamun balls while making them. For thia you need the badi elaichi ke dane, small pieces of pistachiis and add little saffron on it. Take 2-3 elaichi dana- pista mix and stuff inside the dough ball while making jamun balls from khoya-maida dough. Then fry them.

Servings : 10
Ready in : 60 mins
Recipe Type : Desserts

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Sandhya Harsh

I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.