This tasty dessert is an Indian version of warm donuts floating in warm sweet syrup. Gulab Jamun can be enjoyed both hot as well as cold. Gulab jamuns are popular all over India.
|For the gulab Jamuns|
|Grated Mava ( Khoya ) ||250 gms|
|Elaichi powder ||1/4 tbsp|
|For the sugar syrup|
|Saffron (Kesar) strands (optional) ||A Few|
|Ghee||For Deep Frying|
For the Sugar Syrup :
- In a large pan, dissolve the sugar in 1 & 1/2 cups of water and bring to a boil.
- Simmer over a slow flame till the syrup is of 1 string consistency.
- Remove any impurities which float on top of the syrup using a slotted spoon.
- Add the Kesar and keep the syrup warm.
For the Gulab Jamuns :
- In a bowl, combine the khoya, Maida and Elaichi powder and mix well. Knead it to a firm dough without using any water.
- Divide this mixture into 25 equal portions and roll into rounds. These should have no cracks on the surface as otherwise the Gulab Jamuns will crack while frying.
- Deep fry in ghee over a slow flame till the jamuns are golden brown in colour (approx. 10 to 12 minutes).
- Drain and immerse in the warm sugar syrup. Soak for 30 minutes.
- Serve warm.
- Hariali mava is a special kind of mava used to make gulab jamuns.
- The gulab jamuns should be fried in ghee for at least 10 to 12 minutes over low heat as otherwise the insides will remain uncooked