Gulab Jamun Recipe | How to make Gulab Jamun Recipe

Ingredients of Gulab Jamun:-

For Gulab Jamun:-

• 1 cup or 200 grams khoya (mawa or dried evaporated milk solids)
• ¾ cup or 100 grams grated paneer (cottage cheese)
• 3 tbsp all purpose flour (maida)
• 2 tbsp sooji (rava or semolina)
• ½ tsp cardamom powder
• 1 tbsp milk or add as required
• ¼ tsp baking powder
• 1 tbsp ghee or oil for greasing
• oil for deep frying the gulab jamun
• 1 tbsp chopped pistachios, for garnish

For Sugar Syrup:-

• 2 cup or 300 grams sugar
• 2 cup water
• 1 tbsp rose water
• ½ tsp Cardamom Powder

Instructions:-

Making Gulab Jamun Balls:-

1. Take khoya in a bowl. Mash it very well. There should be no lumps. 
2. Add paneer, sooji, maida, baking powder and cardamom powder to the mashed khoya. Mix well. There should be no lumps in the mixture.
3. Add milk and knead all of them together to make a smooth and soft dough.  If the mixture dry, then add a few teaspoons of milk. 
4. Cover it and keep aside for 30 minutes.
5. Make small balls greasing ghee to hands. Make sure there are no cracks on balls else there are chances to break the gulab jamun while frying.
6. Cover the balls and keep aside.

Making Sugar Syrup for Gulab Jamun:-

1. Firstly, in a wide pan add sugar.
2. Further to that add water and get to a boil.
3. Simmer till the sugar syrup turns slightly sticky.
4. Now add rose water and cardamom powder.
5. Cover and keep aside.

Frying Gulab Jamun:- 

1. While the sugar syrup is cooking, heat oil on medium flame.  When the ghee is moderately hot, then gently place the gulab jamun in the oil.
2. Once they start to have tiny golden spots, keep on rotating them in the oil so that the gulab jamun are evenly browned.
3. Remove the gulab jamun.

Making Gulab Jamun:-

1. Then place the hot gulab jamun in the sugar syrup. Continue frying the gulab jamun this way in batches.
2. When all the gulab jamun are placed in the sugar syrup, then keep the whole pan on a low flame for 1-2 minutes till the gulab jamun becomes soft.
3. Heating helps the gulab jamun to absorb the syrup and become soft. Don't overcook as then the gulab jamun can break.
4. Cover the lid and rest for 2-3 hours.
5. Garnish the gulab jamun with pistachios.
6. Serve gulab jamun warm or You can also chill the gulab jamun and serve them cold.