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Gulab Jamun


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

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Preparation Time: 
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Makes 25 jamuns.
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Ingredients



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

Method

    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.

    Tips
    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.
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