Gulab Jamun Video of Tarla Dalal Video by Tarla Dalal
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Gulab Jamun Recipe (Gulab Jamun With Khoya) Video by Tarla Dalal
Preparation Time
5 Mins
Cooking Time
40 Mins
Total Time
45 Mins
Makes
30.00 gulab jamuns
Ingredients
For Gulab Jamun
1/4 cup plain flour (maida)
3 tbsp milk powder
3 tbsp arrowroot (paniphal) flour
ghee for deep-frying
For The Sugar Syrup
5 cups sugar
1/4 tsp saffron (kesar) strands
1/4 tsp cardamom (elaichi) powder
Method
For the sugar syrup
- Combine the sugar and 3 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 8 to 10 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 cardamom powder and mix well. Keep the sugar syrup warm.
How to proceed
- To make the gulab jamuns, combine all the ingredients in a deep bowl and knead well into a very smooth dough.
- Divide this mixture into 30 equal portions and roll each into round balls ensuring there are no cracks on the surface as otherwise the gulab jamuns will crack while deep-frying. Keep aside.
- Heat the ghee in a deep non-stick kadhai and deep-fry, few gulab jamuns at a time, on a slow flame till they turn brown in colour from all the sides.
- Drain well and immediately immerse in the warm sugar syrup.
- Repeat step 3 and 4 to deep-fry the remaining gulab jamuns.
- Soak the gulab jamuns in the sugar syrup for at least 1 hour.
- Serve the gulab jamuns warm or store refrigerated in an air-tight container for upto 3 days.
Handy tip
- Hariali mava is a special kind of mava used to make gulab jamuns.
See step by step images of Gulab Jamun ( Mithai)
