Gulab Jamun is a traditional dessert. These tasty treats are often made around the holidays, such as Diwali,Ganesh Chaturthi and other festivals or birthdays, anniversaries or any celebration. Serve Gulab Jamun warm or at room temprature; by itself or topped with ice cream!
Khoya / Kova (unsweetened) - 1 cup
Maida - 3 tbsp
Cooking soda - 1/8 tsp
Crushed cardamom - 2 tsp
Sugar - 1, ½ cup
Water - 1,1/2 cups
Saffron strands ( optional ) - few
Rose essence ( optional ) - 2,3 drops
Oil/ vanaspathi/ ghee - as required for frying
Bring khoya to room temperature if its frozen. Crumble it with your hands and measure it. Take khoya, maida and cooking soda in a mixing bowl. Mix well. Slowly add water (add carefully as less is needed) and make a smooth dough without any cracks. No need to knead hard, just gather with your hands so that it forms a smooth dough without lumps. Keep aside for 5 mins and make equal sized balls. The balls should be rolled softly until smooth. Meanwhile prepare the sugar syrup with water, sugar, powdered elachi and saffron, bring to boil and boil for 8 minutes to 10 minutes in medium flame.
Mean while you can fry the rolled jamuns. Bring oil hot, not smoking hot, but hot enough to fry the jamuns. Keep in low flame and add the jamuns and keep rolling the jamuns gently with the use of the ladle inside the oil so that it gets evenly cooked and fried to deep golden brown in colour. Fry only few at a time, dont dump the jamuns so many in oil.
Drain in kitchen towel and immediately add it to hot syrup. Let it get soaked well. Add essence lastly if desired.
Notes
If you have cracks in the dough or balls when you are making, sprinkle more water and make a smooth dough. You can use ghee if its sticky.
If oil is too hot, then it gets brunt and wont get cooked from inside. So make sure you cook in low or medium flame maximum.
• Keep turning the jamun while frying to ensure even browning. But be gentle.
• If oil is not hot enough, the jamuns will get cracked and suck more oil.
Khoya / Kova (unsweetened) - 1 cup
Maida - 3 tbsp
Cooking soda - 1/8 tsp
Crushed cardamom - 2 tsp
Sugar - 1, ½ cup
Water - 1,1/2 cups
Saffron strands ( optional ) - few
Rose essence ( optional ) - 2,3 drops
Oil/ vanaspathi/ ghee - as required for frying
Bring khoya to room temperature if its frozen. Crumble it with your hands and measure it. Take khoya, maida and cooking soda in a mixing bowl. Mix well. Slowly add water (add carefully as less is needed) and make a smooth dough without any cracks. No need to knead hard, just gather with your hands so that it forms a smooth dough without lumps. Keep aside for 5 mins and make equal sized balls. The balls should be rolled softly until smooth. Meanwhile prepare the sugar syrup with water, sugar, powdered elachi and saffron, bring to boil and boil for 8 minutes to 10 minutes in medium flame.
Mean while you can fry the rolled jamuns. Bring oil hot, not smoking hot, but hot enough to fry the jamuns. Keep in low flame and add the jamuns and keep rolling the jamuns gently with the use of the ladle inside the oil so that it gets evenly cooked and fried to deep golden brown in colour. Fry only few at a time, dont dump the jamuns so many in oil.
Drain in kitchen towel and immediately add it to hot syrup. Let it get soaked well. Add essence lastly if desired.
Notes
If you have cracks in the dough or balls when you are making, sprinkle more water and make a smooth dough. You can use ghee if its sticky.
If oil is too hot, then it gets brunt and wont get cooked from inside. So make sure you cook in low or medium flame maximum.
• Keep turning the jamun while frying to ensure even browning. But be gentle.
• If oil is not hot enough, the jamuns will get cracked and suck more oil.
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