Gulab jamun

Name: Gulab jamun
Total time: 2700 s
Yield: 4 proples
Cuisine: Indian
Ingredients: 250 gm khoya; 1 cup Paneer grated (cottage cheese); 2 tbsp Semolina; 3 tbsp Maida (all-purpose flour); 2 tbsp Milk; Pinch Caradmom powder; 1/2 tsp Baking powder; Pinch Powdered sugar; as required Desi ghee; 4 cup sugar; 2 cup water; Pinch Caradmom powder

Reena Wadhwa @cook_13779666

Bangalore

#GA4
#Week18
#gulabjamun

Reena Wadhwa @cook_13779666

Bangalore

#GA4
#Week18
#gulabjamun

Saved

Ingredients

45 mins

4 proples

250 gmkhoya
1 cupPaneer grated (cottage cheese)
2 tbspSemolina
3 tbspMaida (all-purpose flour)
2 tbspMilk
PinchCaradmom powder
1/2 tspBaking powder
PinchPowdered sugar
as requiredDesi ghee
Sugar syrup
4 cupsugar
2 cupwater
PinchCaradmom powder

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Steps

45 mins

1

Take a heavy bottomed vessel,add 2 cups of sugar,2 cups of water, put it on the flame,bring to a boil and keep on stirring until the sugar dissolves completely.
2

Add cardamom powder
Sugar syrup don’t need to be in string consistency.Just boil until you feel like touching oil.Turn off the heat,cover it and keep aside.
3

Take a bowl,add khoya,maida/all-purpose flour,semolina,cooking soda,ghee and mix well.
Just add very little water and knead it into a soft dough for 4-5 mins
4

Grease your palms with little ghee.
Divide the mixture into equal portions and make into medium-sized balls.
5

Heat oil for deep-frying on simmer.
Drop the balls into oil carefully.
Keep stirring continuously and carefully.
6

Jamuns floats to top slowly.
Fry on low heat until they turn into nice golden brown color.
Take them on to paper towels.
Repeat the process.
7

Add jamuns to the warm sugar syrup and soak for 1-2 hours or until the jamuns absorb the syrup properly.
8

Garnish with chopped almonds,cashew nuts before you serve. Very yummy jamuns are ready to eat