Gulab Jamun
Gulab jamun is a popular Indian dessert made from khoya (milk solids) and soaked in a sweet syrup flavored with cardamom and rose water. It is a rich and indulgent dessert that is often served at weddings, festivals, and other special occasions. Here's a simple recipe to make Gulab Jamun at home.
Ingredients: For the Gulab Jamun
- 1 cup khoya (milk solids)
- 2-3 tablespoons all-purpose flour (maida)
- 1/4 teaspoon baking powder
- 1-2 tablespoons milk (as needed)
- Ghee or oil for frying
For the Syrup:
- 2 cups granulated sugar
- 2 cups water
- 1/4 teaspoon cardamom powder (elaichi)
- 1 teaspoon rose water (optional)
Instructions:
- In a large mixing bowl, crumble the khoya and add all-purpose flour and baking powder. Mix well and add milk gradually to form a soft and smooth dough. Make sure not to over-knead the dough, as it will become hard and result in tough gulab jamuns.
- Divide the dough into small equal-sized portions and roll them into smooth round balls without any cracks. Make sure the size is small as they will double in size after frying and soaking in the syrup.
- Heat ghee or oil in a deep frying pan over medium heat. Once heated, reduce the heat to low and fry the gulab jamuns until they turn golden brown in color. Take them out and place them on a paper towel to remove any excess oil.
- In a separate pot, mix sugar and water and heat on medium heat until the sugar dissolves. Add cardamom powder and bring the syrup to a boil. Once it starts boiling, reduce the heat and let it simmer for 5-7 minutes. Add rose water and turn off the heat.
- Add the fried gulab jamuns to the hot syrup and let them soak for at least 2-3 hours or overnight. The longer they soak, the softer and juicier they will be.
- Serve the gulab jamuns hot or cold, garnished with chopped nuts if desired.
Gulab jamuns can be stored in the refrigerator for up to 1 week. Reheat them before serving for the best taste. Enjoy this delicious and indulgent dessert with your loved ones!
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