Gulab Jamun

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

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Khoya balls fried in ghee and sweetened with saffron flavoured sugar syrup.

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Preparation Time: 
Cooking Time: 
Makes 25 jamuns.
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For the gulab jamuns
2 cups (250 grams) grated mava (khoya)
5 tbsp plain flour (maida)
1/4 tsp cardamom (elaichi) powder

For the sugar syrup
3 cups sugar
a few saffron (kesar) strands (optional)

Other ingredients
ghee for deep frying


    For the sugar syrup

    1. In a large pan, dissolve the sugar in 1 1/2 cups of water and bring to a boil.
    2. Simmer over a slow flame till the syrup is of 1 string consistency.
    3. Remove any impurtiies 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. In a bowl, combine the khoya, flour and cardamom powder and mix well. Knead ito a firm dough without using any water.
    2. Divide this mixture into 25 equal portions and roll into rounds. These should have no cracks on the surface as otherwise the gulab jamuns will crack while frying.
    3. Deep fry in ghee over a slow flame till the jamuns are golden brown in colour (approx. 10 to 12 minutes).
    4. Drain and immerse in the warm sugar syrup. Soak for 30 minutes.
    5. Serve warm.

    1. Hariali mava is a special kind of mava used to make gulab jamuns.
    2. The gulab jamuns should be fried in ghee for at least 10 to 12 minutes over low heat as otherwise the insides will remain uncooked.
    RECIPE SOURCE : MithaiBuy this cookbook
    3 reviews received for Gulab Jamun

    The most Helpful Favourable review

     Reviewed By
    Payal Parikh 86August 14, 2014

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    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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