Monday, 20 October 2014


Shahi Gulab Jamun


For Gulab Jamun:
Khoya / Mawa               -1 cup (unsweetened)
Maida                              -3 tblspoon (All Purpose Flour)
Sodium bicarbonate       -1/8 tsp (cooking soda)
Milk                                 -As required to make dough
Powdered Mix Nuts        -2 tblspoon (Almond, Cashew, Pistachio)
Elachi powder                 -2 pinch
Oil                                    -As required for deep frying

For Syrup:
Sugar                              -1 & 1/2 cups
Water                              -1 & 1/2 cups
Saffron                          -Few strands (optional)
Rose essence                   -2 drops  (optional)


Take Khoya in a bowl and crumble it. If you have kept it in fridge bring khoya to room temperature.
Crumble it with your hands and measure it in a measuring cup.
Put Khoya, Maida, Powdered nuts and cooking soda in a mixing bowl. Mix well.

Slowly add milk with tablespoon as we won't require large amount of it, and make a smooth dough.
No need to knead very hard, just gather with your hands so that it forms a smooth dough without lumps.

Keep the dough aside for 5 mins and after 5 minutes make equal sized balls. you can use ghee to grease your palm.
If you have cracks in the balls when you are making, sprinkle more milk and make a smooth dough.
I made 20 out of it as I made it small. The balls should be smooth outside.

Please do not roll so tightly applying pressure. Just roll them softly until they smooth out.
Meanwhile prepare the sugar syrup with water, sugar, powdered elachi and saffron, bring to boil and boil for 8-10 minutes in medium flame.

After 10 minutes switch off the flame and add the rose essence. While the sugar syrup is boiling lets fry the rolled Jamuns.
Heat the oil in deep heavy bottom Karahi to deep fry the Jamuns.
Let the oil be hot but not smoking hot, just hot enough to fry the Jamuns and let them increase size while getting fried.

If oil is too hot, then Jamuns will get brun and won't cook from inside. So make sure you cook in low or medium flame.
Also if the oil is not hot enough Jamuns will start to crack and will soak a lot of oil.
Keep in low flame and add the jamuns and keep rolling the jamuns very gently in the oil with the use of the ladle so that they cook evenly.
Let them fry till they are golden brown in colour. Fry only 3-4 at a time, don't put many of them at a time in the oil.

Drain the Jamuns in kitchen towel and immediately add it to hot syrup. Let them get soaked well.

Let the Gulab Jamuns get soaked well in the syrup for at-least an hour and enjoy the juicy sweet Gulab Jamuns.

No comments:

Post a Comment