Deepavali is just around the corner and we Indians can’t imagine any celebration without a sweet dish and I guess gulab jamun needs no introduction so for those who don’t know what is Gulab jamun it is a dessert made of solid milk, flour, and a pinch of cardamom powder soaked in sugar syrup. in short, if you are invited to any Indian celebration and I bet you will find gulab jamun on the dessert menu.
- 250 gm khoya
- 1oo gm maida
- pinch of baking soda
- ¼ tsp cardmom powder
- 2 cup sugar
- For gulab jamun
- Take 250 gm khoya(evaporated milk)grate them or mash them there should be no lumps in the dough
- Add 1oo gm maida,a pinch of baking soda,¼tsp of cardmom powder,and ¼tsp of sugar
- Mix all the ingredient properly and knead the dough so that everything is combined well
- Make balls from the kneaded dough if you are not able to make balls from the dough then add 1 tsp milk and again knead
- Divide the dough in equal portions and make balls out of it
- Be very gentle while rolling the balls there should be no crack on them
For sugar syrup
- In a heavy bottom pan add 2 cups sugar with 1 cup water boil until it get a three thread consistency.
- Add rose water or saffron string if you want or else skip this process
Frying gulab jamuns
- Add ghee/ oil in a heavy bottom pan oil should be of medium- ho not very hot or else the gulab jamuns become without cooked from inside.
- stir it continuously but very gently add in small portions don't over crowd the pan or else the oil is not as hot as required fry until they cook evenly from all the sides.
- Drain the excess oil add the gulab jamuns in sugar syrup and while adding the gulab jamuns the syrup must be hot but not too hot rest the gulab jamuns in syrup for 2-3 hrs for best results.