Gulab Jamoon Gulab Jamun गुलाब जामुन (gool-aab jaa-mun) or gulab jambu is a popular North Indian, Punjabi, Sindhi, Gujarati, Bangladeshi, and Nepali sweet dish made of a dough consisting mainly of milk solids (often including double cream and flour) in a sugar syrup flavored with cardamom seeds and rosewater or saffron.
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Crumble the khoya. Sieve in the flour and soda together.
Mix in the cardomom powder and crushed saffron.
Mix well to form a soft dough. Use as much milk as required for kneading.
Make balls of even size. Makes about 25-30.
Heat the ghee very well. Take off fire and cool a little. Let in some of the jamoons.
When they rise up put back on fire and fry till medium brown.
Remove from ghee and put in the syrup. Soak for 10 minutes. Drain and transfer to a glass bowl.
Repeat for all the balls. When done pour the remaining syrup over the jamoons.
Microwave lightly or warn over boiling water before serving.
Take the sugar in a heavy pan and add water to just cover the sugar.
Boil and add a tbsp. of milk to separate the dirt. Strain and boil again
The syrup is done when , while dropping from a spoon it falls in a thin single thread.
Serving Size 12
Ingredients
Directions
Crumble the khoya. Sieve in the flour and soda together.
Mix in the cardomom powder and crushed saffron.
Mix well to form a soft dough. Use as much milk as required for kneading.
Make balls of even size. Makes about 25-30.
Heat the ghee very well. Take off fire and cool a little. Let in some of the jamoons.
When they rise up put back on fire and fry till medium brown.
Remove from ghee and put in the syrup. Soak for 10 minutes. Drain and transfer to a glass bowl.
Repeat for all the balls. When done pour the remaining syrup over the jamoons.
Microwave lightly or warn over boiling water before serving.
Take the sugar in a heavy pan and add water to just cover the sugar.
Boil and add a tbsp. of milk to separate the dirt. Strain and boil again
The syrup is done when , while dropping from a spoon it falls in a thin single thread.
