Gulab Jamun

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Mar 20, 2007
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Toronto, Canada
Ingredients For the gulab jamuns:
2 cups (250 grams) hariali mava (khoya), grated
5 tablespoons plain flour (maida)
1/4 teaspoon cardamom (elaichi) powder

Other ingredients:
ghee or banaspati for deep frying

Ingredients For the sugar syrup:
3 cups sugar
a few saffron strands (optional)

Method:

1. In a large pan, dissolve the sugar in 1 1/2 cups of water and bring to a boil.

2. Simmer over a slow flame till the syrup is of 1 string consistency.

3. Remove any impurtiies which float on top of the syrup using a slotted spoon.

4. Add the saffron and keep the syrup warm.

For the gulab jamuns:

1. In a bowl, combine the khoya, flour and cardamom powder and mix well. Knead to a firm dough without using any water.

2. Divide this mixture into 25 equal portions and roll into rounds. These should have no cracks on the surface as otherwise the gulab jamuns will crack while frying. Refrigerate for 10 to 15 minutes.

3. Deep fry in ghee over a slow flame till the jamuns are golden brown in colour (approximately 10 to 12 minutes).

4. Drain and immerse in the warm sugar syrup. Soak for 30 minutes.

5. Serve warm.
 
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