Gulab Jamun – Popular and Favorite Indian Dessert
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Gulab jamun is one of the favorite Indian dessert for many folks and it happens to be one of the desserts served in Indian thalis. Traditionally gulab jamun is made with Khoya/mawa (milk solids) drenched in delicately flavored sugar syrup garnished with saffron (Here I have added soft cottage cheese-chenna).Other versions are also available in the market like some instant mix, ready gulab jamuns or the sweet potato, bread or milk powder jamuns. Nothing can be as tasty as gulab jamun made at home with khoya. Try these gulab jamun to satisfy your sweet cravings.
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Ingredients
- 60 gm cottage cheese soft, chenna
- 21/2 cup khoya grated, mawa (500 gm)
- 4 tbsp refined flour maida
- ½ teaspoon baking soda
- 2½ cup water
- 5 cup Sugar
- 5 teaspoon pistachios chopped, blanched (pista)
- ¼ teaspoon saffron kesar soaked in 1 tbsp milk
- 8-10 saffron strands for sugar syrup
- ½ teaspoon green cardamom powder
- 500 ml ghee oil
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Instructions
- Sugar syrup - In a deep pan, take sugar, saffron strands and water. Bring it to boil, stirring it continuously and remove scum from time to time.
- Now cook on low heat till thread-like consistency is obtained.
- Sugar syrup is ready. (boil it once again before adding jamuns to it.
- For filling - Make a thick paste of pistachios, saffron and green cardamom powder and divide into 20 portions.
- How to make jamuns- Sieve in the refined flour and baking soda, keep aside.
- Rub the whole milk fudge (khoya) and cottage cheese (chenna) together to a fine, creamy texture.
- Mix all the ingredients in step 1 and 2 and knead to a soft dough. Divide into 20 balls and cover it with a moist cloth.
- Fill a portion into each of the cottage cheese balls.
- Heat ghee/ oil (I prefer ghee) in a pan; fry these balls over a low flame till golden. After 3-4 minutes they will turn light golden brown.
- Deep fry them until they turn golden brown. Cooking them evenly is the key to soft gulab jamuns, increase or decrease in flame to keep the temperature of the ghee even while frying.
- Transfer them on kitchen napkins and let them cool for 5 minutes.
- Add the balls to warm sugar syrup (not hot syrup). Transferring them to hot sugar syrup will shrink the size of jamun.
- Leave in the sugar syrup for at least 1 - 2 hours.
- Serve it hot garnished with almonds or pistachios tastes really good when served with vanilla ice cream.
Notes
- If any of the gulab jamun balls have cracked while frying, soak them separately else it will mess up the entire syrup.Do not fry the balls in very hot ghee or oil, as it burns the gulab jamun balls and the inner part will not be cooked. Always fry them on medium flame. Increase or decrease the flame intensity accordingly.
- Do not make large balls because size will increase after frying and soaking in the sugar syrup.
- Do not add hot jamuns directly into the sugar syrup, let them cool for 5 minutes otherwise they will shrink.
- If you like the rose flavor, you can add small amount of rose water to the syrup (instead of saffron).
Recipe Nutrition
Calories: 2103 kcal | Carbohydrates: 199 g | Protein: 57 g | Fat: 123 g | Saturated Fat: 77 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 35 g | Trans Fat: 0.3 g | Cholesterol: 186 mg | Sodium: 938 mg | Potassium: 29 mg | Fiber: 0.3 g | Sugar: 125 g | Vitamin A: 1429 IU | Vitamin C: 3 mg | Calcium: 2133 mg | Iron: 0.3 mg
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