Gulab Jamun is a popular dessert in countries of the Indian Subcontinent such as India, Pakistan, Sri Lanka, Nepal and Bangladesh. It is made by reducing low fat milk and is slightly yellowish in colour and is also loose and sticky in consistency. Frying these gulab jamuns is an art in itself.
Ingredients
- Ghee for deep-frying
For the sugar syrup
- 3 cups sugar
- a few saffron (kesar) strands (optional)
- 1.5 cups of water
For the gulab jamuns
- 2 cups (250 grams) haryali mava (khoya), grated
- 5 tbsp plain flour (maida)
- 1/4 tsp cardamom (elaichi) powder
Method
- In a large pan, dissolve the sugar in 1.5 cups of water and boil.
- Simmer over slow flames till the syrup is of a string consistency.
- Remove any impurities which float on top of the syrup using a slotted spoon.
- Add the saffron and keep the syrup warm.
How To Make Gulab Jamuns
- In a bowl, combine the khoya, flour and cardamom powder and mix well. Knead to a firm dough without using any water.
- Divide this mixture into 25 equal portions and roll into rounds. These should have no cracks on the surface as otherwise the gulab jamuns will crack while frying. Refrigerate for 10 to 15 minutes.
- Deep fry in ghee over a slow flame till the jamuns are golden brown in colour (approximately 10-12 minutes).
- Drain and immerse in the warm sugar syrup. Soak for 30 minutes.
Khoya is a milk food widely used in the Pakistani cuisine, made of either dried whole milk or milk thickened by heating in an open iron pan.
