Gulab jamun is a milk-solids based dessert. It is popular in South Asian countries. It is made mainly from milk solids, traditionally from freshly curdled milk. In India, milk solids are prepared by heating milk over a low flame for a long time until most of the water content has evaporated. These milks solids, known as khoya in India, are kneaded into a dough, sometimes with a pinch of flour, and then shaped into small balls and deep fried at a low temperature. The balls are then soaked in a light sugar syrup flavored with green cardamom, rosewater, kewra or saffron.
Gulab Jamun
Ingredients (22-25 pieces)
For syrup
- Granulated sugar – 2 cups
- Water – 3 cups
- Citric acid – 1 tsp (for cleaning the syrup)
- Rose essence – 4-5 drops
For balls
- Khoya – 250 gms
- Maida – 75 gms
- Baking Powder – 1 level tsp
Method
- First we will have to make chashni (sugar syrup). For making it, add sugar to the boiling water and then simmer it for 10 mins till the sugar dissolves completely. Add citric acid to the boiling syrup and remove the dirt, if it collects on top. Strain through a muslin cloth and cool. Add essence to it.
- Knead the khoya till its granules disappear and becomes a smooth dough.
- Add sieved maida , baking powder and knead till it blends. Leave the dough for 15-20 minutes and then divide it into small walnut sized balls. Press each of them in the center with thumb and feed a pinch of sugar and shape in round balls again .
- Fry in hot ghee on medium flame till evenly browned. Drain cool and soak in hot syrup for at least 2 hours
Very delightful.. nice process it is good for pure vegetarian like me and my family, kindly update more vegetarian item’s, my wife will learn more thinks..
Thanks Pankaj, will be uploading recipes regularly. Keep trying the recipes and give ur valuable feedback.