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.
[cooked-sharing]
Cook Time40 minsTotal Time40 mins
500 g khoya
25 g plain flour
0.25 tsp baking soda
0.25 cup milk
0.25 tsp cardomom powder
1 pinch saffron strands
250 g sugar
ghee to deep fry
1Crumble the khoya. Sieve in the flour and soda together.
2Mix in the cardomom powder and crushed saffron.
3Mix well to form a soft dough. Use as much milk as required for kneading.
4Make balls of even size. Makes about 25-30.
5Heat the ghee very well. Take off fire and cool a little. Let in some of the jamoons.
6When they rise up put back on fire and fry till medium brown.
7Remove from ghee and put in the syrup. Soak for 10 minutes. Drain and transfer to a glass bowl.
8Repeat for all the balls. When done pour the remaining syrup over the jamoons.
9Microwave lightly or warn over boiling water before serving.
To make the syrup
10Take the sugar in a heavy pan and add water to just cover the sugar.
11Boil and add a tbsp. of milk to separate the dirt. Strain and boil again
12The syrup is done when , while dropping from a spoon it falls in a thin single thread.
Ingredients
500 g khoya
25 g plain flour
0.25 tsp baking soda
0.25 cup milk
0.25 tsp cardomom powder
1 pinch saffron strands
250 g sugar
ghee to deep fry
Directions
1Crumble the khoya. Sieve in the flour and soda together.
2Mix in the cardomom powder and crushed saffron.
3Mix well to form a soft dough. Use as much milk as required for kneading.
4Make balls of even size. Makes about 25-30.
5Heat the ghee very well. Take off fire and cool a little. Let in some of the jamoons.
6When they rise up put back on fire and fry till medium brown.
7Remove from ghee and put in the syrup. Soak for 10 minutes. Drain and transfer to a glass bowl.
8Repeat for all the balls. When done pour the remaining syrup over the jamoons.
9Microwave lightly or warn over boiling water before serving.
To make the syrup
10Take the sugar in a heavy pan and add water to just cover the sugar.
11Boil and add a tbsp. of milk to separate the dirt. Strain and boil again
12The syrup is done when , while dropping from a spoon it falls in a thin single thread.