Gulabjamun (long)

Name: Gulabjamun (long)
Cuisine: Indian
Ingredients: 1 1/2 cups Mawa (khoya); 1/4 cup Chenna; 1/4 tsp Soda bicarbonate; 3 tbsp maida; 1/4 tsp Green cardamom powder; 2 cups Sugar; Ghee to deep fry

Mamta Agrawal @cook_9214619

Bihar

#sweet

Mamta Agrawal @cook_9214619

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Ingredients

1 1/2 cupsMawa (khoya)
1/4 cupChenna
1/4 tspSoda bicarbonate
3 tbspmaida
1/4 tspGreen cardamom powder
2 cupsSugar
Ghee to deep fry

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Steps

1

Grate khoya and mash chenna and keep aside. Mix the khoya and chenna along with soda, refined flour, green cardamom powder and a little water/milk to make a soft dough.
2

Divide into fifteen equal portions and shape into long gulabjamun. Prepare a sugar syrup with sugar and two cups of water. Clear the syrup by removing the scum, if any.
3

Heat ghee/oil in a kadai. Add the jamuns and deep fry on low heat till golden in colour. Drain and soak in the sugar syrup for atleast fifteen to twenty minutes before serving.
4

Serve hot.
5

TIPS- Temperature of the oil should be low otherwise the jamuns will remain uncooked from inside. You may stuff Gulab Jamuns with saffron and pistachio nuts or mishri.