Gulab Jamun

Gulab jamun is a sweet confectionery. Being a part of the desert team, the sweet has a great fan following across the Indian sub-continent. The dish consists of dumplings stewed in sugar syrup.

Preparation time: 25 minutes
Cooking time: 15 minutes
Servings: 4

Mawa (khoya) – 1 ½ cup
Chenna – 1/4th cup
Soda bicarbonate – 1/4th teaspoon
Refined flour (maida) – 3 tablespoons
Green cardamom powder – 1/4th teaspoon
Sugar – 2 cups
Ghee – as required for deep fry

  1. Wash chenna and cook in a pressure cooker. Simmer the cooker on medium flame for 5 minutes. Remove the chenna and mash it thoroughly. Grate mawa thoroughly and mix it with the mashed chenna.
  2. Add refined flour, soda bicarbonate, green cardamom powder and little water to the above mixture. Mix thoroughly and completely to ensure even spreading. Make the mixture into soft dough.
  3. Roll the dough and divide it into sixteen equal portions.
  4. Shape the sixteen equal portions into soft balls.
  5. In a separate bowl, add 2 cups of water and sugar. Simmer the bowl with a medium flame. Make sure to stir it continuously. The mixture should reach the state of syrup within 10 minutes. Add sugar according to taste.
  6. Remove the scum, if any, from the sugar syrup.
  7. Take a kadai and add ghee. Place the kadai on a medium flame. Add the sixteen balls in the kadai and heat them until they turn golden brown in color.
  8. Add the balls into the sugar syrup for at least 20 minutes before serving.

  • Maintain medium flame while heating jamuns. Excessive temperature of the oil will not cook the jamuns from inside.
  • Sugar content varies from one individual to another. 

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