Gulab jamun
Traditional gulab jamun made with khoya. Traditional method for the best taste and a soft melt in the mouth texture.
Gulab jamun
Traditional gulab jamun made with khoya. Traditional method for the best taste and a soft melt in the mouth texture.
Cooking Instructions
- 1
Take khoya, all-purpose flour, cardamom and baking powder in a plate.Mix well and as you pinch the mixture, it should start to come together.
- 2
Now divide into equal portions and make smooth balls (crack-free).Cover with the clean kitchen towel to avoid drying.
- 3
Further sugar, cardamom, saffron and water in a wide & deep saucepan. Turn the heat on medium.
- 4
Once the syrup starts boiling, let it simmer for 4-5 minutes only. Turn off the stove.
- 5
Heat the ghee in a pan on medium heat for frying.Now add a few balls into the ghee.Once it starts to have tiny golden spots on them, keep turning and moving around for even frying. Fry till they are golden brown in color. Once fried remove them in the plate and fry rest.
- 6
Now the sugar syrup may get cold. So just warm it up. And then add gulab jamun in the syrup. Jamun will float in the syrup. If they sink in the bottom meaning they are not fried properly, they are heavy and dense or they are raw from inside. Let it sit for 3-4 hours, during this time they will soak up some syrup and will get slightly bigger in size.
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