Gulab Jamun
14 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 cup finely grated khoya [dried milk] (135 grams)
- 1/4 cup all purpose flour [maida] (33 grams)
- pinch cardamom powder
- 1/2 teaspoon baking powder
- 1.5 tablespoons melted ghee
- 1-2 tablespoons warm milk (as needed to knead the dough)
- 1.5 cups granulated white sugar (300 grams)
- 2 cups water (16 oz)
- 1.5 teaspoon rose water
- 1/4 teaspoon cardamom powder
- kewra essence (optional)
- 2 teaspoons lemon juice
Method
- In a large mix together grated khoya, maida (all purpose flour), cardamom powder and baking powder. Mix until well combined.
- Add melted ghee to the bowl. Use your fingers to mix ghee with the khoya and maida.
- Start adding warm milk, little by little until it all comes together as a dough. Don’t knead the dough too much. Just bring it all together to a smooth dough. Cover and let it rest for 20 minutes.
- Meanwhile to wide a pan add sugar, water, cardamom powder, rose water and kewra essence (if using).
- Bring it to a boil. Add lemon juice. Then lower the heat and let the syrup simmer for 5 to 6 minutes. Once it’s a little sticky after 5 minutes, remove pan from heat and set aside. Keep it warm.
- Now give a quick knead to the dough. Make a small ball out of it. Work with soft hands and squeeze the ball between your palm to shape it. Form a smooth round ball with no cracks.
- Repeat with the remaining dough. I got 14 balls of 15 grams each.
- Heat oil in wide kadai/pan on medium heat. Heat oil for 5 minutes on medium heat and then lower the heat to low-medium. Add the jamuns to the warm (not hot) oil. Fry until golden-brown. This will take few minutes, keep rotating the jamuns regularly with a spatula so that they get cooked evenly.
- Once they are dark brown in color, remove them from the oil.
- Drop the gulab jamuns in warm (not hot & not cold) sugar syrup. Let it soak the syrup for at least 30 minutes.
- Garnish with pistachios and serve warm or cold. You may also decorate them with edible silver leaf (chandi ka vark).