gulabjamun

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gulabjamun

Description

Cooking Time

Preparation Time :5 Min

Cook Time : 15 Min

Total Time : 20 Min

Ingredients

Serves : 4
  • 1 cup Khoya (Mawa)


  • 2 1/2 tablespoons All purpose flour


  • 1/4 teaspoon Baking powder


  • 1/4 teaspoon Green cardamom


  • 1 1/2 tablespoons Water


  • 1 cup Ghee (clarified butter) or Oil, for deep frying


  • 1 1/2 cups White granulated sugar


  • 1 1/2 cups Water


  • 1/4 teaspoon Green cardamom seeds powder


  • 4 strands of kesar


  • 2 teaspoons Rose water

Directions

  • If using frozen khoya like me then defrost and grate it. Measure it to 1 cup tightly packed. If using fresh khoya then crumble it, measure and use.
  • Add khoya in a bowl along with all purpose flour, baking powder, and cardamom powder.
  • Start mixing and pinching together, it should start to come together
  • Now add a teaspoon of water at a time and gather the mixture to make a firm dough ball. Do not knead or overwork.
  • Make smooth (crack-free) balls using your palm. You will get around 22
  • Keep in the refrigerator for 10 minutes.
  • Take sugar, cardamom powder, saffron, and water in a saucepan and turn the heat on medium.
  • Once it starts boiling, let it simmer for 2-3 minutes to make sticky syrup
  • Turn off the stove and keep it aside.
  • Heat the oil or ghee in a pan on medium-low heat for frying
  • Oil should be just hot. Once hot enough add few balls in the oil.
  • Once they get tiny golden spots, you can turn and move around for even frying. During the frying process adjust the gas heat to keep the oil temperature consistent and make sure it does not get too hot
  • Fry till they are golden brown in color from all sides. Once batch may take around 7-8 minutes.
  • Once ready remove it to a plate using a slotted spatula.
  • Let the fried jamuns cool for 5 minutes only.
  • On the other side, reheat the sugar syrup to just make it warm. Add fried balls in warm syrup.
  • Let them soak for 3-4 hours at room temperature and now ready to serve