Photo: Suyash.dwivedi · CC BY-SA 4.0 · Wikimedia Commons

Chandigarh · Dessert

Gulab Jamun

Traditional 1. Gulab Jamun recipe

🧺 Ingredients

• Khoya (milk solids): 200g
• Gram flour (besan): 2 tbsp
• Baking powder: ¼ tsp
• Cardamom (crushed): 3
• Oil for frying: 800ml
• Sugar: 300g
• Water: 400ml
• Cardamom (crushed): 4
• Saffron: 8-10 strands
• Rose water: ½ tsp
• Lemon juice: ½ tbsp

👩‍🍳 How to make Gulab Jamun

1. Crumble khoya finely. Mix with gram flour, baking powder, cardamom.
2. Add 2-3 tbsp milk/water if needed. Knead gently (should not be sticky).
3. Divide into 12 portions. Roll into smooth balls.
4. Heat oil to 160°C. Deep fry 4-5 mins until dark brown (mahogany colour).
5. Remove with slotted spoon, drain on paper towel.
6. Dissolve sugar in water. Bring to boil at 100°C.
7. Simmer 8 mins until slightly thick (1-thread consistency).
8. Add cardamom, saffron, rose water, lemon juice.
9. Cool to 60°C.
10. Add warm gulab jamuns to warm syrup. Soak for 5-10 mins.
11. Syrup will absorb into jamuns as they cool.
12. Serve at room temperature or chilled.
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