Gulab Jamun (Mithai)

Name: Gulab Jamun (Mithai)
Cuisine: Indian
Ingredients: 2 cups crumbled gulab jamun mava; 1/4 cup plain flour (maida); 3 tbsp milk powder; 3 tbsp arrowroot (paniphal) flour; as needed ghee for deep-frying; For The Sugar Syrup; 2 1/2 cups sugar; a few saffron (kesar) strands; as needed Silver paper

Ashvini Singh @cook_9198325

Parbhani

Authentic Gulab Jamun made with mava has a very rich mouth-feel that gels well with festivity.

Ashvini Singh @cook_9198325

Parbhani

Authentic Gulab Jamun made with mava has a very rich mouth-feel that gels well with festivity.

Saved

Ingredients

2 cupscrumbled gulab jamun mava
1/4 cupplain flour (maida)
3 tbspmilk powder
3 tbsparrowroot (paniphal) flour
as neededghee for deep-frying
For The Sugar Syrup
2 1/2 cupssugar
a fewsaffron (kesar) strands
as neededSilver paper

Saved

Steps

1

For the sugar syrup
2

Combine the sugar and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 7 to 8 minutes, while stirring occasionally.
3

Simmer on a medium flame for 4 to 5 minutes or till the syrup is of one string consistency.
4

Remove any impurities which float on top of the syrup using a slotted spoon.
5

Add the saffron and mix well. Keep the sugar syrup warm.
6

How to proceed
7

Combine all the ingredients in a deep bowl and knead well into a very smooth dough.
8

Divide this mixture into 30 equal portions and roll each into round balls ensuring there are no cracks on the surface as otherwise the gulab jamuns will crack while deep-frying. Keep aside.
9

Heat the ghee in a deep non-stick kadhai and deep-fry, 10 gulab jamuns at a time, on a slow flame till they turn brown in colour from all the sides.
10

Drain well and immediately immerse in the warm sugar syrup.
11

Repeat step 3 and 4 to deep-fry the remaining 20 gulab jamuns in 2 more batches.
12

Soak the gulab jamuns in the sugar syrup for at least 1 hour.
13

Serve warm or store refrigerated in an air-tight container for upto 3 days.