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Gulab Jamun

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This is one of those recipes for an all-time favourite that you can master in minutes. Just follow the steps exactly and you will be rewarded with soft, luscious jamun floating in a pool of liquid gold.

This recipe is from the book Mithai.

Preparation Time :26-30 minutes

Cooking time : 31-40 minutes

Servings :

Gulab Jamun

Main Ingredients

Hariyali khoya/mawa, Paneer (cottage cheese)

Cuisine

Punjabi

Course

Mithais

Level Of Cooking

Medium

Ingredients

  • Hariyali khoya/mawa
    3/4 cup
  • Paneer (cottage cheese)
    1/2 cup
  • Refined flour (maida)
    3 1/2 cups
  • Cornflour/ corn starch
    3 1/2 cups
  • Sugar
    1 1/2 cups
  • Milk
    1 teaspoon
  • Green cardamom powder
    1/4 teaspoon
  • Ghee
    to deep fry

Method

Step 1


Grate the khoya and cottage cheese separately and mix together in a bowl.

Step 2


Add the refined flour and cornflour, and knead well till smooth. Divide into twenty-five equal portions.

Step 3


Place each portion of the khoya-cottage cheese mixture in your palm, press and roll into a smooth ball. Ensure there are no cracks on the surface.

Step 4


Cook the sugar with one and one-fourth cups of water, stirring till the sugar dissolves. Add the milk and collect the scum which rises to the surface with a ladle, and discard. Add the cardamom powder and simmer till the syrup turns a light golden. Keep the syrup warm.

Step 5


Heat sufficient ghee in a non-stick kadai on medium heat. Gently slide in half the khoya balls. Lift the kadai off the heat and place on a heatproof board on the worktop; rotate the kadai gently till the balls float to the top.

Step 6


Place the kadai back on the heat and continue to fry on medium heat, stirring gently, till the balls turn golden brown.

Step 7


Remove the jamun with a slotted spoon and soak in the syrup for at least fifteen minutes before serving. Serve warm or cold.

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