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Gulab Jamun recipe

Gulab Jamun recipe


Gulab jamun is a classic Indian sweet made with milk solids, sugar, rose syrup & cardamom powder. It is very famous & is enjoyed in most festive and celebration meals. Traditionally gulab jamun were made using khoya i.e milk solids as the main ingredient. But khoya is not available in many places and is very tedious to make at home. So many people make them with milk powder.
Ingredients

  • Soft mawa – 300 grams
  • Paneer – ½ cup (100 grams)
  • Refined flour – more than ½ cup (70 grams)
  • Sugar – 3.5 cup (800 grams)
  • Green cardamom – ½ tsp (coarsely ground)
  • Cashews – 7 to 8 (finely chopped)
  • Almonds – 7 to 8 (finely chopped)
  • Ghee – for frying gulab jamun

Instructions
  1. Finely chop the almonds and cashews. Start with preparing the syrup for the gulab jamuns. For this heat a vessel on flame and add sugar and 2 cups of water to it. Now let the sugar dissolve in water completely.
  2. Meanwhile mash the mawa until smooth. Transfer the mawa to a plate, followed by paneer. Crumble the paneer and knead it really well to make it smooth. Now mix the soft mawa with paneer. Also add ½ cup refined flour to it. Mix everything really well with mashing with hands and prepare soft dough.
  3. On the other side, sugar will get dissolved completely. Then cook it for 2 to 3 more minutes and check. The syrup has to be sticky like honey, this is the right consistency required. Sugar syrup is ready, take it off flame on a stand.
  4. Place enough ghee in a wok to fry the gulab jamuns on flame to melt. To check the dough, prepare a dough ball. There should not be any cracks in the dough and it should be smooth. While the ghee is getting heated, prepare the stuffing for the gulab jamuns. Take almonds, cashews, cardamom powder and little mawa in a bowl and mix everything really well.
  5. Now stuff and prepare gulab jamuns. For making the gulab jamuns, divide the dough into small lumps. You can keep the size of gulab jamuns small or big as desired. Flatten the dough ball with your fingers and top it up with some stuffing and close really well. Roll it out smoothly. You can also prepare gulab jamuns without stuffing.
  6. Prepare the dough balls and then drop them to ghee for frying. While frying the gulab jamuns make sure you don’t directly touch them with the ladle. Fry the gulab jamuns by splashing ghee on them with the ladle.
  7. When gulab jamun turns golden brown, now flip them directly with the ladle as these are roasted from one side. Very gently toss the gulab jamuns and fry until they turn golden brown in color from all sides. Once the gulab jamuns become golden brown in color from all sides, take them out. For this, hold the ladle over the wok to remove the extra ghee.
  8. Drop these fried gulab jamuns directly to the sugar syrup. The syrup should be little warm. Similarly, prepare rest of the gulab jamuns as well. It takes 10 minutes to fry gulab jamuns at once.
  9. Press them down using a spoon to soak nicely in sugar syrup. Within 3 to 4 hours, gulab jamuns absorb the syrup well and turn sweet which then can be served later. But it would be better to consume these gulab jamuns on the second day.
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