Gulab Jamun is a timeless Indian dessert, very sweet and very traditional. If it’s any good, it just melts in your mouth.
|Preparation Time:||45 minutes|
|Servings:||35-40 Gulab Jamuns|
|Maida (all purpose flour)||100 gm|
|Khoya (solidified milk)||500 gm|
|Paneer (cottage cheese)||Of 1/2 litre milk|
|Baking soda||1 pinch|
|Water||3 1/2 cups|
|Ghee or Vegetable Oil||For frying|
- For syrup, mix sugar and water and boil for 2 minutes. Turn off the heat and cover it. Keep it warm.
- Mix khoya, maida, paneer & baking soda together in a mixing bowl.
- Prepare a soft dough. Use about two teaspoons of water to make the dough soft. Cover the dough and keep it aside for 5 mins.
- Divide the dough into 35-40 portions. Make balls by gently rolling each portion between your palms into a smooth ball. The balls should have no cracks on the surface otherwise the Gulab Jamuns will crack while frying. Keep the balls aside.
- Heat ghee or oil in a wok and fry the balls on low heat 5-6 balls at a time till they are dark brown. Keep moving the balls gently for even browning.
- Let the fried balls cool down for a minute
- Drop them in the warm sugar syrup.
- Let them soak for at least a couple of hours.
- Gulab Jamuns are ready to serve.
- It’s always better to first fry just 2-3 balls and dip them in the syrup for ten minutes. If they are hard or if they are shrinking then add little more baking soda to the dough.
- Make sure to fry them on very low heat otherwise they will be hard from inside. Some people place a piece of misri (sugar candy) in the balls before frying. When ball is fried, the misri melts and makes Gulab Jamun soft.
- Always warm them a little before serving.