How to make Gulab Jamun - 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.

Main Ingredients : Hariyali khoya/mawa, Paneer (cottage cheese) (पनीर)

Cuisine : Indian

Course : Mithais

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Gulab Jamun checkout Kala Jamun. You can also find more Mithais recipes like Kopra Pak, Kong Firin, Pedas, Potato Barfi.

Gulab Jamun Recipe Card

Gulab Jamun
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Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve :

Level Of Cooking : Difficult

Taste : Sweet

Ingredients for Gulab Jamun Recipe

  • 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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