Gulab Jamun

Gulab jamun’s are the most delicious and popular dessert amongst Indians which is perfect for all occasions, weddings, festivals, or parties. They are also considered as Indian version of donuts immersed in sugar syrup and are loved by everyone.

Ingredients:
2 cups mawa (khoya)
1/2 cup chenna
4 tablespoons all- purpose flour (maida)
1/3 teaspoon sodium bicarbonate (soda)
1/3 teaspoon green cardamom powder
1 tablespoon water
Oil or ghee for frying

Alternate Method if you don’t have mawa and chenna
I prefer to use mawa because it tastes better and gulab jamun’s are very soft
2 cups carnation milk powder
1 cup all-purpose flour
1/2 teaspoon soda
1/3 teaspoon green cardamom powder
Enough water to make dough

For the Sugar Syrup
2 cups Sugar
1 cup water
1/2 teaspoon cardamom powder
4-5 drops rose essence

Preparation:
Mix khoya, chenna, all- purpose flour, green cardamom powder, soda and water to make soft dough.
Alternatively you can mix carnation milk, all-purpose flour, green cardamom powder, soda and water to make soft dough.
Divide the dough into 15-20 equal portions and shape into smooth balls by gently rolling each portion between your palms.
Place the balls on a plate by covering them with a damp kitchen towel or a muslin cloth.
Heat ghee or oil in a pan or a kadai.
Add the balls into the oil from the side of the pan gently one by one.
Fry balls on medium heat till they are golden brown.

Note: Make sure the temperature of the oil is not too high. This will leave gulab jamun’s hard in the center. The balls should be fried very slowly and gently under medium -low temperature ensuring complete cooking from inside.

Add fried gulab jamuns directly into the warm sugar syrup. Leave them in sugar syrup overnight at room temperature for best results.
Serve warm, cold or at room temperature.

Sugar Syrup
Add sugar and cardamom powder into the water.
Keep the mixture on medium heat for 10-15 minutes. Let it boil and remove sugar syrup from the heat.
Add rose essence.