Gulab Jamoon Gulab Jamun

AuthorMeher Lulia
RatingDifficultyAdvanced

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.

Yields1 Serving
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

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1

Crumble the khoya. Sieve in the flour and soda together.

2

Mix in the cardomom powder and crushed saffron.

3

Mix well to form a soft dough. Use as much milk as required for kneading.

4

Make balls of even size. Makes about 25-30.

5

Heat the ghee very well. Take off fire and cool a little. Let in some of the jamoons.

6

When they rise up put back on fire and fry till medium brown.

7

Remove from ghee and put in the syrup. Soak for 10 minutes. Drain and transfer to a glass bowl.

8

Repeat for all the balls. When done pour the remaining syrup over the jamoons.

9

Microwave lightly or warn over boiling water before serving.

To make the syrup
10

Take the sugar in a heavy pan and add water to just cover the sugar.

11

Boil and add a tbsp. of milk to separate the dirt. Strain and boil again

12

The syrup is done when , while dropping from a spoon it falls in a thin single thread.

Nutrition Facts

Serving Size 12

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

1

Crumble the khoya. Sieve in the flour and soda together.

2

Mix in the cardomom powder and crushed saffron.

3

Mix well to form a soft dough. Use as much milk as required for kneading.

4

Make balls of even size. Makes about 25-30.

5

Heat the ghee very well. Take off fire and cool a little. Let in some of the jamoons.

6

When they rise up put back on fire and fry till medium brown.

7

Remove from ghee and put in the syrup. Soak for 10 minutes. Drain and transfer to a glass bowl.

8

Repeat for all the balls. When done pour the remaining syrup over the jamoons.

9

Microwave lightly or warn over boiling water before serving.

To make the syrup
10

Take the sugar in a heavy pan and add water to just cover the sugar.

11

Boil and add a tbsp. of milk to separate the dirt. Strain and boil again

12

The syrup is done when , while dropping from a spoon it falls in a thin single thread.

Gulab Jamoon Gulab Jamun

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