Gulab Jamun

Recipe by
Total Time:
15-30 mins
Serves:4
Rated 4 based on 100 votes
4
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Healthy Bengali Mohan Bhog, Best Eggless Microwave Chocolate Cake, Easy Bengali Date Palm Payesh

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4

Ingredients

  • 1 - Lemon slice
  • 1 L - water
  • 50 g - chenna (milk solids left after removing the whey by way of curdling milk)
  • 150 g - mava
  • 30 g - Maida (flour)
  • 10 g - cornflour
  • 1 tsp - green Cardamom powder
  • 1/4 tsp - baking powder
  • 500 g - Sugar
  • Canola Oil for frying

How to Make Gulab Jamun

  • Mix sugar, lemon slice and water and keep on fire to boil. Remove any scum. Reduce to 3/4th.
  • Remove half of syrup, keep aside and boil the rest until it reaches 2-string consistency.
  • Remove from fire and keep warm.
  • Take clean marble or wide paraat; mix chenna and khoya together and mash with base of palm to ensure there are no grains. Mix in maida, cardamom powder, corn flour and baking powder.
  • Make into tight round balls of approximately 30 g each. Heat canola oil to medium-hot and gently slide gulab jamuns in oil.
  • Make sure you don't put any spoon now as there are chances it may break; wait till the gulab jamun starts to float.
  • Gently increase flame and cook until golden brown.
  • Remove and drop gently into light sugar syrup. Keep there for 10-12 minutes. Transfer the same into sugar syrup with 2-string consistency.
  • Let rest for half an hour. Before serving, gently heat with syrup.