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Gulab jamuns are popular all over India. Every region in India serves these khoya rounds deep fried in ghee and soaked in hot saffron flavoured syrup. The khoya or mava used for the Gulab Jamuns is of a special kind called Hariali Khoya or Chikna Khoya. It is made by reducing low fat milk and is slightly yellowish in colour and is also loose and sticky in consistency. Frying these gulab jamuns is an art in itself. The flame has to be sufficiently low so that the gulab jamuns get cooked till the inside. To finish a round of chaat with these hot jamuns is the most satisfying experience, especially on a cold winter or monsoon evening.
Preparation Time: 15 mins.Cooking Time: 45 mins.
Makes 25 jamuns.
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