Best Gulab Jamun Recipe

My Ginger Garlic Kitchen. Gulab Jamun Recipe | How to Make Gulaab Jamun With Khoya At Home. These gulab jamuns made from traditional mawa tastes the best.

Recipe Source Link:https://www.mygingergarlickitchen.com/best-gulab-jamun-recipe-dessert-sweets-video-recipe/

---

« Go back Print this recipe »

RECIPE INGREDIENTS

» For Dough:

• 1 1/2 cup or 250 g soft khoya (mawa)
• 4 tablespoons all purpose flour (maida)
• 4 tablespoons semolina
• 5 tablespoons milk at room temperature + more 3-4 tablespoons if needed
• 1 teaspoon baking powder

» For Sugar Syrup:

• 1.5 cups sugar
• 2 cups water
• 3-4 green cardamom
• 1 teaspoon rose water (optional)
• 2 teaspoons lemon juice
• Oil/ghee for frying

» For Garnish:

• Chopped pistachio

RECIPE INSTRUCTIONS

» Making Sugar Syrup:

1. Add 1 cup sugar, 2 cups water, and cardamom pods to a large pot and stir with a spatula. (The ratio of sugar water should be 1:2)
2. Let the water boil till sugar syrup is slightly thick and forms almost 1 string consistency, but it should not be very thick.
3. Now add lemon juice, and rose water. Stir well. (By adding lemon juice, sugar syrup doesn?t form crystals.)
4. Turn off the heat and cover it with a lid and set it aside.

» Making Gulab Jamun:

1. Add 5 tbsp milk to semolina and let it soak for 10 mins.
2. Add soft khoya/mawa to a large mixing bowl and knead it well for about 3 minutes.
3. Add all-purpose flour and knead to mix well.
4. Now add baking powder and soaked semolina.
5. Knead again to make a smooth dough. Add some milk if needed.
6. It should not be too dry or too dry or too wet. You should be able to roll out smooth balls with your palms.
7. Divide the dough into 12 to 14 equal portions and gently roll them into smooth balls without any cracks.
8. Heat oil/ghee on a medium-hot. Once the oil is medium hot. To check, drop a tiny piece of dough into the hot oil. It should come up slowly without turning brown.
9. Now gently drop dough balls to the oil, and fry them on medium-low heat until gulab jamun become golden from all the sides.
10. Keep stirring to get the even color.
11. Once fried, remove them with a slotted spoon and add them to the sugar syrup and let them cool for 5-6 minutes.
12. Add gulab jamun to warm sugar syrup. The syrup should not be too hot.
13. Cover the pan with the lid, and let them soak in the sugar syrup for at least 2-3 hours or overnight.
14. Garnish gulab jamun with pistachios and serve warm, at room temperature, or cold.

RECIPE NOTES

1. Do not add the gulab jamuns to the syrup immediately after frying. This might cause the gulab jamuns to lose their shape, and they might turn chewy.
2. Do not overcrowd the pan while frying gulab jamuns. This is because gulab jamuns will increase in size while deep frying. So make sure to keep enough space for them to expand in the pan.