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 GheeMelted
- 2 tbsp MilkWarm to knead the dough
- Pure GheeFor Frying as per need
FOR SUGAR SYRUP
- 300 gms Granulated Sugar
- 2 cups Water
- 1/2 tsp Cardamom Powder
- 2 tbsp Rose WaterCan use 2 tbsp of edible rose petals
- 2 tsp Lemon Juice
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.
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.
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.
Now make balls of lemon size. See to it that they are soft balls with no cracks anywhere.
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.
Ensure that the heat is not high. They need to be fried on a medium heat Ghee and not smoking hot Ghee.
Once they are brown in color, remove them.
FOR THE SUGAR SYRUP:
Combine all the ingredients except lemon juice in a cooking pot which is wide.
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.
Now, let this sugar syrup become warm.
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.
You can garnish them with pistachios and Almond Silvers.