Gulab Jamun

Recipe to make Gulab Jamun:

Ingredients for making Gulab Jamun 40 pieces:

1.      500 grams Gulab Jamun ka Mawa/Khoya. This mawa is especially available to make gulab jamun. The difference in regular and this Mawa/Khoya is that ghee is removed from this mawa.

2.      50 grams arrowroot.

3.      500 grams sugar.

4.      200 ml water.

5.      Ghee for deep frying.

6.      Strands of kesar

7.      ¼ teaspoon cardamom powder.

How to prepare Gulab Jamun.

1.      Do not pre-heat mawa/khoya for Gulab Jamun. If preheated, gulab jamuns will not form. Since Mawa/Khoya is deep fried, it is ok to use it as it is.

2.      Make sugar syrup first.

3.      Mix sugar and water and boil for 5 minutes.

4.      The syrup should not be very thick. It should be sticky and slightly thicker than water. The temperature of syrup is also very critical. The chasni or syrup should not be so hot to steam, BUT, it should be sufficiently hot that the vessel cannot be held by hands.

5.      Add cardamom and saffron.

6.      Sugar syrup for Gulab Jamun is ready.

7.      Mix maida and arrowroot very well.

8.      Knead it slowly into very smooth dough.

9.      Heat ghee in a frying pan.

10.  Make small balls (of the size of big marbles) from the dough.

11.  Deep fry on low flame. The balls are very delicate and might break. Either slowly swing the frying pan to roll gulab jamuns, or take extreme care to not damage the sweet.

12.  Deep fry them until they are completely brown and cooked inside.

13.  Once fried, immediately and carefully roll the gulab jamuns in warm-hot chasni (sugar Syrup).

14.  Enjoy.