GULAB JAMUN

Gulab jamun is made with khoya and soaked in sugar syrup which makes it a sweet and juicy dessert. Perfect for all occasions or even for normal days for people with a sweet tooth. 

This dessert is personally my favorite but I didn't know to make it, until I got married. I learnt it from my in laws. I used to think it's a very complicated dessert but it's so not true. Anyone can make it but you need to follow the steps and measurement correctly.

As the name suggests gulab, rose water or essence is added to the sugar syrup and jamun is made with khoya or it can even be made with jamun mix which is available in any grocery store. In this recipe I have made jamun using jamun mix , khoya and little maida(all purpose flour). For making this, the dough should be knead well with warm milk. If the dough is hard, you won't get soft balls. Making syrup is also important. You need to get the right consistency of syrup.

GULAB JAMUN

🕞Prep: 35 min         🕞Cook: 10-15min

🚹 Servings- 40 Jamun

Course- Desserts, Sweets

Cuisine- Indian

Gulab jamun is made with khoya and soaked in sugar syrup which makes it a sweet and juicy dessert. Perfect for all occasions or even for normal days for people with a sweet tooth. 

By-Naheeda Mohammed

INGREDIENTS
1 packet jamun mix(200gms + 50gms which I already had)
150 gms khoya
2-3 tablespoon maida(all purpose flour)
Rose essence 3-4 drops
2 1/2 cups sugar( 1 cup=160ml)
5 cups water for syrup
Few kesar strands
1-2 cardamom
Warm milk to knead the dough
Oil for deep frying
Pinch of soda(I did not use this time)

METHOD

FOR SYRUP:

1. Take 5 cups of water in a vessel and add 2 1/2 cups of sugar, cardamom and kesar. Bring it to a boil and simmer for few mins until the syrup is of desired consistency (probably 1/3 consistency and it should be sticky)

2.Add few drops of rosewater or essence and keep it aside. Never add gulab jamun to hot syrup, they will fall apart.

This is what it will look like after it's done. 

FOR JAMUN:

1. Take 250 gms of gulab jamun mix, 150 gms khoya and 2-3 tablespoon maida. 

2.Mash the khoya well. There should not be any lumps or you won't get smooth balls. Use little warm milk as required to get a nice dough and keep it covered for 30 mins to 1 hour.

3. Make small soft round balls from the dough without any cracks and keep them aside.

4. Now heat oil in a kadai. Make sure the oil isn't too hot because the inside of the gulab jamun won't cook properly if the oil is too hot. Oil should be of medium temperature. Keep the flame to medium or low. 

5. Add the balls slowly one by one. Once they start getting the brown color rotate the balls so they get fried evenly. Fry till the turn brown.

6. Remove the gulab jamun onto a paper towel so that excess oil can be removed. 

7. Add the gulab jamun in the syrup and let it soak in the syrup for a few hours. 

8. Serve them warm or chilled. As you like it. Tasty Gulab Jamun ready to be served and enjoyed.