Gulab Jamun


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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.

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

Other ingredients
ghee or vanaspati for deep-frying

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

  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 to 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. Refrigerate for 10 to 15 minutes.
  3. Deep fry in ghee over a slow flame till the jamuns are golden brown in colour (approximately 10 to 12 minutes).
  4. Drain and immerse in the warm sugar syrup. Soak for 30 minutes.
  5. Serve warm.
RECIPE SOURCE : ChaatBuy this cookbook
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