The Gulab Jamun Recipe - by Surya

Gulab Jamun Recipie- by Surya

Gulab Jamun is one of India’s most popular sweet. These deep-fried dumplings/donuts made of dried milk [khoya] are dipped in a rose-cardamom flavored sugar syrup and make quite a In India, you would find gulab jamun at every wedding, party, birthday and festivals. In short if you arrange any Indian party and plan to keep only one dessert, chances are it will be gulab jamun!

With the festive season about to begin, I had to share my favorite melt-in-mouth gulab jamun recipe with you guys.

I know people often assume it to be a difficult dessert but trust me, it’s quite simple to make it at home if you take some basic precautions while making it.

So, let’s start with my method which I prefer is one of the easiest.

Time: 1 hour
Serves: 6

INGREDIENTS:-

*1/4 Cup Maida
*A pinch of baking soda
*250 grams of khoya/mawa
*1½ cups sugar
*¾ cup water
*Cardamom powder
*Oil for frying

METHOD:-

The overall method is quite simple and easy to follow, and the result which you will get will be overwhelming and tasty .

>Take maida in a bowl and add baking soda. Mix the mixture well. To it add 250 grams of grated khoya/mawa. Mix well and knead it into dough with the use of milk. Transfer the dough into a bowl, cover and let it rest for around 20-25 minutes.

> Meanwhile, take sugar in a pan and add water. Heat up on a medium flame until all sugar dissolves. Once the sugar dissolves, increase the heat to high and vring the syrup to boil. Once the syrup begins to boil lower the heat to medium.

>Now add cardamom powder to the syrup and mix it well and turn off the gas.

>Now with the dough which you have prepared earlier, start make small balls out of it and deep fry it in oil at medium to high till the balls turns deep red in colour.

>After frying take out the balls from the frying pan and put that in the sugar syrup for 2-3 minutes.

>Now your red hot Gulab jamun is ready, serve in with topping of pistachio's and cashew, to make it appear beautiful and appealing.

I hope that you will enjoy cooking and eating this gulab jamun recipe.

Please read the following Precautions before cooking the recipe.

Gulab jamuns can be kept at room temperature for about a week and up to one month when refrigerated. They can be frozen for months.

Tips

If the gulab jamuns are fried on high heat, they will be hard inside and not fully cooked.

Too much baking soda will make the gulab jamuns too soft or cause them to break when frying.

Don’t place the gulab jamuns in the syrup immediately after frying, or they will lose their shape and be  chewy.

Serving suggestions

Gulab jamuns can be served warm or at room temperature. They can also be served with ice cream.