Gulab Jamun

Name: Gulab Jamun
Total time: 2700 s
Yield: 1-serving
Cuisine: Indian
Ingredients: 1/4 kilogram Khoya; 2 tablespoons rava Fine; 2 teaspoons maida; 2 tablespoons Milk (enough to soak the rava completely); 2 cups Sugar; 1 cup Water; 2 cups Ghee; Almonds; Pistachios; 2 - 4 strands Kesar

Harshita @cook_7817719

Pune

Tastes best with vanilla ice cream or rabadi.

Harshita @cook_7817719

Pune

Tastes best with vanilla ice cream or rabadi.

Saved

Ingredients

45 mins

1-serving

1/4 kilogramKhoya
2 tablespoonsrava Fine
2 teaspoonsmaida
2 tablespoonsMilk (enough to soak the rava completely)
2 cupsSugar
1 cupWater
2 cupsGhee
Almonds
Pistachios
2 - 4 strandsKesar

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Steps

45 mins

1

For 1/4 kg khoya, take 2 tablespoons rava and soak it in milk.
2

Let the rava completely soak in the milk for about 15 mins.
3

Add this mixture and maida to the khoya and mix well to form the dough for gulab jamun.
4

Make small balls of the dough filling it with chopped almonds. There should be no creases on them else they would break open in hot ghee. For that the dough should be extremely smooth. Spend enough time getting the dough right.
5

Heat the ghee in a pan to fry the gulab jamuns. Fry the gulab jamuns until brown on medium flame.
6

While you do this add 1 cup water to 2 cups sugar and heat it on medium flame to make 2-stranded sugar syrup. Add kesar strands to the sugar syrup and allow it boil. Switch off the heat once it achieves the desired consistency.
7

Let the fried gulab jamuns cool for 10 mins before you soak them in sugar syrup.
8

Let them soak for atleast 5-8 hours before serving.
9

Garnish with pistachios and almonds.