Gulab Jamun

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Ingredients

For Gulab Jamun
100 gms Khoya
50 gms Grated Paneer
1 1/2 tbsp White Flour
1 tsp Cardamom Powder
1/4 tsp Baking Powder
1 1/2 tbsp Pure Ghee (Melted)
2 tbsp Milk (Warm to knead the dough)
Pure Ghee (For Frying as per need)
For Sugar Syrup
300 gms Granulated Sugar
2 cups Water
1/2 tsp Cardamom Powder
2 tbsp Rose Water (Can use 2 tbsp of edible rose petals)
2 tsp Lemon Juice

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Gulab Jamun

Gulab Jamun is one of the most favourite sweets made during festivals as well as on special occasions.

Features:
  • Vegeterian
Cuisine:

Ingredients

  • For Gulab Jamun

  • For Sugar Syrup

Directions

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Gulab Jamun is a very popular sweet made in India and relished by people of all age groups. Here, is my tried and tested traditional recipe for Gulab Jamun.

Steps

1
Done

For the Gulab Jamun:

Combine all the ingredients in a large bowl. Use your fingers to mix the ghee properly into Khoya, Paneer and Maida.

2
Done

Knead it into a soft dough by adding warm milk. Remember, not to over-knead the dough or else khoya will start releasing its fat. We just need a soft dough. Let it rest for 15-20 minutes.

3
Done

Now make balls of lemon size. See to it that they are soft balls with no cracks anywhere.

4
Done

Heat Ghee in a Kadai. On medium heat, fry these balls. Don’t turn them too much or else they may crack. While tossing them in the ghee, be very gentle.

5
Done

Ensure that the heat is not high. They need to be fried on a medium heat Ghee and not smoking hot Ghee.

6
Done

Once they are brown in color, remove them.

7
Done

For the Sugar Syrup:

Combine all the ingredients except lemon juice in a cooking pot which is wide.

8
Done

Bring it boil. Once it is boiling, add the lemon juice. Lower the heat and let this sugar syrup cook for another 7-8 minutes unless it becomes sticky.

9
Done

Now, let this sugar syrup become warm.

10
Done

How to Proceed:

When both the Gulab Jamun and the Sugar Syrup are warm, drop in the Gulab Jamun into the sugar syrup. Let it soak for an hour.

11
Done

You can garnish them with pistachios and Almond Silvers.

Anubhav

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