Gulab Jamun is one of the most popular Indian sweet world wide. It’s there at each and every marriage, celebration, birthday, and festivals. In brief when you organize any Indian celebration. Gulab Jamun is soft, spongy, and delectably sweet.
The name Gulab Jamun arises from the Urdu/Persian language where Gulab is actually a rose and Jamun is a plum-like fruit indigenous to South Asia. When these donuts are deep-fried they look like small dark plums and because they are soaked in the rose aromatic syrup, therefore, the Gulab Jamun. This lip-smacking Gulab Jamun can’t replace by any other Indian desserts.
If you want to know the History of Gulab Jamun then Click Here!
- All Purpose Flour / Maida – 2 tbsp
- 1 cup grated khoya
- Baking powder – 1 tsp
- 3-4 cardamom crushed
- Oil or Ghee for deep frying
- Milk as needed
- sugar 2 cup
- water 3 cup
TIME REQUIRED : Less than 30 minutes (cooking time)
Crumble the mawa using hand or grate it using a grater. add baking soda, flour. mix them gently.
Add milk slowly and knead to a soft dough.
Divide the dough into equal parts, grease hands with ghee and make smooth surfaced balls from it.
Now take sugar and water in a large pot and bring it to a boil. Boil for 5 to 6 mins till the syrup reaches sticky texture. Set aside warm. add cardamom.
Heat oil until it is medium hot. Lower the flame to a medium-low or low and wait for a minute. Then gently place the gulab jamun balls in the oil. Once they start to have tiny golden spots, keep on rotating them in the oil so that the Jamun are evenly browned. Since I was taking pics, I browned a few of them more.
Drain and transfer them over kitchen napkin and let them cool for few minutes.
Heat the syrup till bubbly. Pour the hot syrup over the warm gulab jamuns. Set aside for 1 to 2 hours for the jamuns to get soft. jamuns are increased to almost double in size. Gulab jamuns are ready to serve warm or chilled.