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- Duration: 30 minutes
- Serves: 2 to 4 people
Spice Level: Zero
Take good care that no cracks remain in the dumplings shaped out of the dough or the Gulab Jamuns will split while being fried. Also make sure that the mava being used is of good quality.
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Gulab Jamun is a rich dessert consisting of mava and flour dumplings that have been deep-fried in ghee till golden brown and then soaked in thick sugar syrup. It derives its name from two words — ‘gulab’, meaning ‘rose’, and ‘jamun’, from the purple-coloured jamun berry. The Gulab Jamun is believed to have originated in Persia and then to have spread to the Mediterranean region. Indian cooks are said to have adopted the recipe from them.
For Gulab Jamuns
- Gulab jamun mava (khoya), crumbled (2 cups)
- Refined wheat flour (maida) (¼ cup)
- Milk powder (3 tbsp)
For sugar syrup
- Sugar (3 cups)
- Saffron (kesar) (3 to 4 strands)
- Clarified butter (ghee) (for deep-frying)
- In a deep-bottomed bowl, add the maida, milk powder and khoya and make a very smooth dough.
- Divide the dough into equal portions and roll up each into lemon-sized balls. Simultaneously, start preparing the sugar syrup.
- Combine the sugar with 1½ cups of water and heat the mix in a deep pan. Cook for 6 to 7 minutes.
- Simmer on a medium flame till the syrup acquires string consistency. Add in the saffron at this stage. Keep the syrup warm.
- Heat the ghee in a kadhai. Pop a few of the jamuns into it and deep-fry them on a low flame till they become golden brown in colour.
- Transfer these Gulab Jamuns into the sugar syrup and let them stand for an hour.
- Serve the jamuns hot, doused in lots of sugar syrup.
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