Gulab Jamun ( Mithai)
by Tarla Dalal
Added to 358 cookbooks
This recipe has been viewed 49112 times
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.
- 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.
- Simmer on a medium flame for 4 to 5 minutes or till the syrup is of one string consistency.
- Remove any impurities which float on top of the syrup using a slotted spoon.
- Add the saffron and keep the syrup warm.
- Combine all the ingredients in a deep bowl and knead very well into a very smooth dough.
- 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.
- 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.
- Drain and immerse in the warm sugar syrup. Soak for 1 hour.
- Serve immediately or serve warm.
- Hariali mava is a special kind of mava used to make gulab jamuns.
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