Gulab Jamun
Fried Milk Fudge balls in Syrup
Gulab jamun is by far one of the most loved Indian desserts. Who doesn’t love the hot syrup-soaked balls of goodness! It is one of the most sold desserts in Indian restaurants as well. The size, color may vary from place to place but essentially it remains the same. Here is the traditional recipe for how it is done in most places.
- Serves: Makes: 16
- Preparation Time: 20 minutes
- Cooking Time: 20 minutes
- Difficulty: medium
Ingredients:
- 1½ cup Milk fudge (khoya)
- ¼ cup grated cottage cheese
- ¼tsp Soda bicarbonate
- 3tbsp Refined flour (maida)
- ¼tsp Green cardamom powder
- 2 cups Sugar
- 2 cups Water
- Clarified butter (ghee) or refined oil to fry
- ½ tsp lemon juice
Method:
- Grate khoya and mash cottage cheese.
- Mix the two along with soda bicarbonate, refined flour, green cardamom powder and knead well together to make a soft dough. (If required, add a liitle water to make a soft dough).
- Divide into sixteen equal portions and shape into balls.
- Bring to boil the sugar with two cups of water.
- Add the lemon juice to clarify the syrup and remove any scum that may come on the surface.
- Simmer for 4-5 minutes to get a syrup of 1 string consistency.
- Remove from heat.
- Heat about 3” deep ghee/oil in a pan.
- Add the balls and deep fry to hot and immediately reduce the heat to very low or remove from heat.
- Push with the back of a spoon to move the gulab jamuns in the pan.
- Return to heat on low heat till golden brown in color.
- Drain and set aside for 3-4 minutes.
- Soak in the hot sugar syrup for an hour before serving.
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