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Gulab Jamun

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Deep fried sweet dumplings stewed in sugar syrup.

This recipe is from the book Khazana of Indian Recipes.

Preparation Time : 16-20 minutes

Cooking time : 21-25 minutes

Servings : 4

Gulab Jamun

Main Ingredients

Mawa (khoya), Chenna

Cuisine

Punjabi

Course

Mithais

Level Of Cooking

Medium

Ingredients

  • Mawa (khoya)
    1 1/2 cups
  • Chenna
    1/4 cup
  • Soda bicarbonate
    1/4 teaspoon
  • Refined flour (maida)
    3 tablespoons
  • Green cardamom powder
    1/4 teaspoon
  • Sugar
    2 cups
  • Ghee
    to deep fry

Method

Step 1


Grate khoya and mash chenna and keep aside. Mix the two along with soda bicarbonate, refined flour, green cardamom powder and a little water to make a soft dough.

Step 2


Divide into sixteen equal portions and shape into balls. Prepare a sugar syrup with sugar and two cups of water. Clear the syrup by removing the scum, if any.

Step 3


Heat ghee/oil in a kadai. Add the balls and deep fry on low heat till golden in colour. Drain and soak in the sugar syrup for atleast fifteen to twenty minutes before serving.

Chef Tip

Temperature of the oil should be low or the jamuns will remain uncooked from inside. You may stuff Gulab Jamuns with saffron and pistachio nuts or mishri.

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