Gulab jamun is a classic sweet and dessert which is made on the occasion and festivals. Gulab Jamun is one of the most popular sweet recipe liked by almost everyone right?!…..It is one of the easiest and best sweet recipes that you can make for any occasion.
Preparation Time: 15 mins
Cooking Time: 30 mins
Khoya – 1 cup
Maida – 2.5 tbsp
Cooking Soda – 1/8 tsp
Pistachios – 1 tsp chopped just for garnish
Oil – as needed to deep fry
For the sugar syrup:
Sugar – 1 and 1/4 cups
Water – 1 and 1/4 cups
Saffron – 4 strands
Rose Essence – 2 drops
Cardamom powder – a tiny pinch (optional)
How to make it:
Take khoya in a bowl, mash it well. If you have refrigerated it, bring it to room temperature first then proceed. Add Maida, cooking soda and mix well.
Add water little by little and gather together to form a dough, it will be slightly sticky. No need to knead it just gathers them together to form a dough. Pinch a small ball and roll smoothly. Don’t apply pressure while rolling and also don’t roll them tight…the balls should be smooth. While you shape the balls, you can make the sugar syrup in parallel. It will grow in size so make small sized balls.
To make the sugar syrup: Take sugar, water and saffron in a bowl mix well. Then heat it up and let it boil for at least 10-12mins in medium flame .It may take some time so meanwhile you can continue making the jamun balls. Stir the syrup in between. Add cardamom powder. When the sugar syrup starts turning sticky switch off.
Heat oil in a kadai not smoking hot, just hot enough to fry, – When oil is hot, keep in medium low flame drop few jamuns(may be 3-4) at a time, Roll the jamuns with a ladle when its getting cooked in the oil for even cooking and coloring. Fry in low flame till dark golden brown.
Drain in tissue and immediately add it to warm sugar syrup. Finally add rose essence. Cover and let it rest for 2 hrs for the jamuns to absorb the sugar syrup well.