Gulab Jamun

Recipe to a soft Gulab Jamuns.

Gulab Jamuns are North Indian dessert   in which gulab stands for rose and Jamun stands for a Indian berry which is black in color.
It is mainly made of khoya/mawa, cheena(paneer) and maida. You can master in gulab Jamun making just by fixing ratio of mawa, Chennai and maida. You have to adjust the quantity according to your requirement just remember the ratio of ingredients used from below recipe.

Ingredients

300 grams Khoya/Mawa
150 grams Cheena/paneer
75 grams Maida/white flour
500 grams of sugar
3-4 cardamom
Rose water/Kevda water
For Frying- Ghee/vanaspati

Method

• Grate khoya/mawa and grate paneer (if you are using) or cheena now ensure that there should be no lumps in them, (so you have to grate them from smallest hole side of grater) now sprinkle maida to grated khoya and cheena. Mix all together with the help of fingers.
• Mix till it forms a smooth dough. Now apply few drops of oil/vanaspati and make equal size balls from this dough.
• Stuff them with cardamom seeds.
• Now on other hand make sugar syrup out of sugar and water it should be in 1:2 ratio (water should be double quantity to sugar). Cook it.
• Stir it occasionally mix few tablespoon of milk to clarify it, remove scum time to time.
• Cook till semi-thicker syrup. Flavour it with rose water, cardamom powder.
• Deep fry all balls in medium hot ghee/vanaspati till dark brown colour.
• Stir them in hot fat for even colouring.
• Remove all balls from hot fat and place it on tissue paper to remove excess fat.
• Dip all gulab jamuns in sugar syrup for at least 15-20 minutes.
• You can serve it on room temperature or warm.
  

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