Gulab Jamun ( Mithai)


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Gulab Jamun, khoya balls fried in ghee and sweetened with saffron flavoured sugar syrup.


3/5 stars  67% LIKED IT
3 REVIEWS 2 GOOD - 1 BAD
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There are umpteen ready mixes available in the market for making Gulab Jamun, but none can beat the traditional recipe made with homemade khoya. Authentic Gulab Jamun made with hariyali mava has a very rich mouth-feel that gels well with festivity. In a bygone era, when everything was made at home, khoya would be made in winter and used in summer, by which time it would have acquired a mild green colour (hence the name hariyali) and grainy texture perfect for making Gulab Jamun! If you are not unable to achieve this feat, you can buy some soft khoya and get started.

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Preparation Time: 
Cooking Time: 
Makes 30 gulab jamuns
Show me for gulab jamuns


Ingredients


For The Gulab Jamuns
2 cups crumbled gulab jamun mava (hariyali khoya)
1/4 cup plain flour (maida)
3 tbsp milk powder
3 tbsp arrowroot (paniphal) flour

For The Sugar Syrup
3 cups sugar
a few saffron (kesar) strands

Other Ingredients
ghee for deep-frying

Method
For the sugar syrup

  1. Combine the sugar and 1 ½ cups of water in a deep pan and cook on a medium flame for 7 to 8 minutes, while stirring occasionally.
  2. Simmer on a medium flame for 4 to 5 minutes or till the syrup is of one string consistency.
  3. Remove any impurities which float on top of the syrup using a slotted spoon.
  4. Add the saffron and keep the syrup warm.

For the gulab jamuns

  1. Combine all the ingredients in a deep bowl and knead very well into a very smooth dough.
  2. Divide this mixture into 30 equal portions and roll each into round balls, there should have no cracks on the surface as otherwise the gulab jamuns will crack while deep-frying.

How to proceed

  1. Heat the ghee in a non-stick kadhai and deep-fry a few jamuns on a slow flame till they turn golden brown in colour from all the sides.
  2. Drain and immerse in the warm sugar syrup. Soak for 1 hour.
  3. Serve immediately or serve warm.

Handy tip

  1. Hariali mava is a special kind of mava used to make gulab jamuns.
RECIPE SOURCE : MithaiBuy this cookbook
3 reviews received for Gulab Jamun ( Mithai)
2 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
Payal Parikh 86August 14, 2014


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1 CRITICAL REVIEW

The most Helpful Critical review

 Reviewed By
Foodie #599095October 14, 2013


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Helpful reviews for this recipe
Reviewed August 13, 2014by n_katira

I had always tried making gulab jamuns using the readymade packets. I tried this recipe and my family just loved it. So no more readymade packets...I will always make us of this recipe. tx a lot.

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Reviewed August 14, 2014by Payal Parikh 86

   


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Reviewed October 14, 2013by Foodie #599095

   


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