Easily make Gulab Jamun at home

Gulab Jamun is a popular dessert in India and several other South Asian countries. It is made from a dough of milk solids and flour that is deep-fried and then soaked in a syrup made from sugar, water, and rose water. The dough balls turn a rich, golden brown and become soft and syrupy after soaking in the syrup.

 Ingredients:

For the dough:

• 150gm khoya (mawa)
• 1/2 cup all-purpose flour
• 2 tablespoons semolina (sooji)
• 2 tablespoons cornstarch
• 2 tablespoons ghee or unsalted butter
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/2 cup warm milk
• Vegetable oil for frying (any neutral oil)

For the syrup:

• 2 cups sugar
• 1 cup water
• 1 teaspoon rose water
• 4-5 green cardamom pods
• 2-3 strands of saffron (optional)

Instructions:

1. In a large bowl, mix together the flour, khoya, semolina, cornstarch, ghee or butter, baking powder, and baking soda.

2. Gradually add the warm milk to the dry ingredients and knead until you have a smooth dough.

3. Divide the dough into small lemon-sized balls.

4. In a deep pan, heat the vegetable oil over medium heat. Once the oil is hot, gently drop in the dough balls and fry until they are golden brown.

5. While the Gulab Jamuns are frying, make the syrup by combining the sugar, water, rose water, green cardamom pods, and saffron in a saucepan. Heat the mixture over medium heat until the sugar dissolves.

6. Once the syrup has come to a boil, remove it from heat and let it cool for a few minutes.

7. Once the Gulab Jamuns are fried, remove them from the oil and immediately drop them into the warm syrup. Let the Gulab Jamuns soak in the syrup for at least 60 minutes before serving.

Enjoy your homemade Gulab Jamuns!

Tips:

1. Grate the khoya before mixing with flour.
2. Keep the syrup just below boiling temperature while droping the fried balls.
3. Let it rest for minimum 60 minutes and do not disturb it before .