Gulab Jamun
Gulab Jamun is a very popular dessert relished by people all across India. Gulab Jamun in simple wordings is ‘Khoya’ fried in pure ghee in a low flame(for deep frying) and dipped in Sugar Syrup. (Note: Khoya is prepared first by thickening milk in an open iron pan. It is readily available across the shelf as Hariyali Khoya or Chikna Khoya).
Ingredients:
Sugar – 2 1/2 to 3 cups
Grated Chikna Khoya or Hariyali Khoya – 200 to 250 grams
Maida – 4-5 tablespoon
cardamom powder – 1/4 teaspoon
Ghee -Pour ghee to a pan enough to dip Khoya balls (mixed with maida & cardamon powder) for deep frying purpose.
saffron – Optional (enhances the Sugar syrup taste).
Method of Preparation
For making Sugar Syrup
In a pan, put around 1 1/2 to 2 cups of water and add add 2 1/2 to 3 cups of sugar and bring it to boil.
Now simmer till the syrup gets 1 string consistency.
You can now remove any impurities, if any, from over this liquid with the help of a spoon.
If you want a nice flavor, add saffron to the liquid and keep the liquid warm.
For making Gulab Jamun
Add 200 to 250 grams of Hariyali khoya , flour and cardamom powder to a bowl and mix it well. Make a dough out of it (do not add water while making the dough).
Now take handful of dough, make balls by rolling it into rounds. You should be getting approximately 23-27 balls out of it. Ensure none of these Khoya balls have cracks in it else the balls would break while frying.
Keep these khoya balls for about half an hour in the fridge.
Deep fry the Khoya balls in pure ghee in a low flame (deep frying) till they turn golden brown. Remove excess oil and dip it in the flavored sugar syrup that we have already made. Repeat this process until all the Khoya balls are deep fried.
Dip the Khoya balls for about 30-40 minutes in the flavored sugar syrup that we have prepared.
Now your awesome Gulab Jamun is ready! Serve it warm!!
