Being everyone’s favourite, Gulaab Jamuns are exceptional as an Indian recipe. These gives you velvety savour, when starts melting in your mouth. Comprised of milk, flour, sugar and many fragrant based ingredients inside, the desert has been much-loved in many countries since years and is still ruling many hearts. In any festive or wedding occasions, the events are just not happening without this delicious delicacy. And, if you too want to have the original Khoya taste at home, then you must give a try to this ‘most-loved’ sweetener, this weekend!
Prep Time: 50 minutes
No. of pieces: 25-30
To Prepare the jamuns, you need
- 1 cup of khoya or mawa (grated)
- 1/3 cup of plain flour or maida
- 1/2 cup of water
- Pinch of salt
- Desi ghee/refined oil (sufficient for deep frying)
To prepare the sugar syrup, you need
- 2.5 cups of sugar
- 1 cup of water
- 3-4 pods of crushed cardamom
- 2 drops of rose water (optional)
- Few strings of saffron (optional)
- Take a large bowl.
- Put in the grated khoya, flour and some salt.
- Remember, while using market khoya, it can make the mixture dry. Homemade khoya can make it moist, so adjust the water accordingly.
- Now, add some water to prepare stiff dough. Make sure it shouldn’t stick too much. If you find it sticky, then put in a little more flour, and mix it softly. Avoid kneading a lot.
- Make small-sized balls.
- Do not waste more time in preparing smooth balls. Just prepare small roundels of equal sizes.
- Now, take a large pan or kadhai.
- Heat some ghee/oil on medium flame.
- Put in the balls gently, one-by-one. But don’t overfill the pan with the balls. Try to fry out few in one turn.
- The balls should be fried until get golden brown in colour, on medium heat.
- Take the balls out carefully with a spoon, to avoid any breakage. Keep aside.
To prepare the sugar syrup
- Add some water and sugar in a vessel.
- Keep it on medium-low flame.
- Keep stirring frequently.
- Make sure the sugar must dissolve completely and become sticky as a fine wire-like texture.
- Now, put in the crushed cardamom pods, rose water, and saffron (optional).
- After 5 min, when sugar syrup gets cool, then put in the fried jamuns.
- Close the vessel partially.
- Leave the jamuns to get soaked, for a minimum of 3-4 hours.