Gulab Jamun
Gulab Jamun is the most popular and loved dessert in India. Mawa and flour mixed together to form balls , deep fried and then soaked in a cardamom flavored sugar syrup.
Ingredients
For Gulab Jamun:-
- 1 cup Mawa (Khoya)
- 1/3 cup All-pupose flour
- 6 tbsp Milk (or additional if required while kneading)
- Ghee (clarified Butter, for deep frying)
For syrup
- 2 cup Granulated white sugar
- 1 cup Water
- 6 Green Cardomom
Instructions
-
1 Prepare a smooth dough with mawa, all-purpose flour and milk as required. Make small balls from it.
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2 Deep fry the balls in ghee till golden brown.
-
3 Prepare sugar syrup with sugar water and cardamom. Heat sugar in water till sugar dissolves and sugar syrup is sticky when checked between finger and thumb. Soak fried jamuns in syrup for 20- 30 mins.
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4 Serve.
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Xantilicious.com
| Recipe Name | : | Gulab Jamun |
| Author | : | Xanti Pinto |
| Recipe Link | : | https://xantilicious.com/recipe/gulab-jamun/ |
| Passive Time | : | 20 minutes |
| Prep Time | : | 30 minutes |
| Cook Time | : | 30 minutes |
| Serving | : | 10 People |
Ingredients
For Gulab Jamun:-
- 1 cup Mawa (Khoya)
- 1/3 cup All-pupose flour
- 6 tbsp Milk (or additional if required while kneading)
- Ghee (clarified Butter, for deep frying)
For syrup
- 2 cup Granulated white sugar
- 1 cup Water
- 6 Green Cardomom
Instructions
| 1 | Prepare a smooth dough with mawa, all-purpose flour and milk as required. Make small balls from it. | |
| 2 | Deep fry the balls in ghee till golden brown. | |
| 3 | Prepare sugar syrup with sugar water and cardamom. Heat sugar in water till sugar dissolves and sugar syrup is sticky when checked between finger and thumb. Soak fried jamuns in syrup for 20- 30 mins. | |
| 4 | Serve. | |
Doing a great job Xanti. Your recipes are very systematically explained and easy to follow. Could you please let me know…for gulab jamun do the jamuns need to be cooled completely before soaking and does the sugar syrup have to be hot or warm when we add the jamuns.
Hi Chris
Thanks alot for your feedback.
Well, once you deep fry gulab jamuns, drain them on paper towel first and then immediately soak them in hot(need not be very hot) sugar syrup.
For kneading the dough do we use only milk and no water is used at all.
Hi
No water , just milk 🙂
Hi,
I am overseas and we do not get mawa here. What can I use
Hi Diana
Did you check Indian stores…Im too in the US , and we get all Indian stuff at the Indian stores..If not, make your mawa from scratch…Check for recipes on internet for making mawa 🙂