Gulab Jamun/ Gulab Jam are fried milk solid soaked in sugar syrup. Any Indian celebration won’t be complete without a Gulab Jamun in it. Traditional version is always made with mawa or khoya that’s what we will we using today instead of milk powder. Khoya is made by cooking milk till it solidifies. Khoya gives an grainy texture and much richer in flavor Gulab Jamun than milk solids. Khoya is easily available in Indian store in freezer section.
You may use food processor for kneading the dough. It’s quick and easy method.
You may stuff the Gulab Jamun with dry fruits, saffron, raisin or even with gulkanda. In my house we like it plain.
The the key to good Gulab Jamun is the golden brown color and cooked through Jamuns and a grainy texture. To achieve that you need to fry the Gulab Jamuns nice and slow on low flame and moving them periodically around with the help of the spoon for even coloring.
yields : 10-12
Prep time: 30 minutes
Frying time: 20 minutes
Soaking time: 60 minutes
You will need:
- 1 cup Mawa(khoya)
- 1/2 tsp baking powder
- 3tbsp maida(all purpose flour)
- 1 tbsp fine Sooji (semolina)
- 1/2 tsp cardamom powder
- 1-2 tbsp milk
- Oil for deep frying
- 2 cup Sugar
- 3 cups water
- few strands of saffron
- 1 tsp cardamom powder
- Grate the Khoya and knead in a soft dough, about 2-3 minutes. Add Sooji, all purpose flour to the khoya and add milk to the dough 1 tbsp at a time to make a soft dough.
- Add baking powder and 1/2 tsp cardamom Powder to the dough.
- Cover with damp cloth and keep aside for 10 minutes.
- Mean while make sugar syrup with water and sugar. Cook the syrup till it’s sticky. (Not a soft ball constancy)
- Heat the oil for frying Gulab Jamuns.
- Make 1” smooth round balls. Fry few gulab Jamuns at a time. Don’t over crowd the frying pan.
- Fry on low flame, continuously moving them with the help of the spoon so they cook evenly, till they are golden brown in color
- Drain the fried gulab jams on paper towel than add them to sugar syrup.
- When you add the gulab jamuns to the sugar syrup, make sure the temperature of the syrup is warm but not boiling hot.
- Keep in the sugar syrup at least for an hour before serving . Longer the better.
- You may serve them cold or warm.
- Gulab jamun can be refrigerated up to a week.