Gulab Jamun is the most popular sweet in India and one of my favorites...I love the hot melt in mouth gulab jamun a lot..This recipe is very easy and a must to try for every sweet lovers...so try out and enjoy..:-)
For Gulab Jamun balls -
- Milk Powder - 1 1/2 cup
- All purpose flour - 1/3 cup
- Khoa - 1 cup
- Sooji - 2 tsp
- Baking powder - 1/2 tsp
- Thick cream - 1 cup
- Rose water - 1 tbsp
- Butter - 1 tbsp at room temperature
- Ghee/oil for deep frying
For sugar syrup -
- Sugar - 2 cups
- Water - 1 1/2 cup
- Cardamom powder - 1/4 tsp
- Few saffron strands
- Soak sooji in little water for 3-4 min and later drain it.
- Mix milk powder, all purpose flour and baking powder together in a bowl.
- Add butter to the above and gently mix.
- Add drained sooji and khoya then mix well.
- Add cream little by little to the flour and gently mix to form a medium soft dough.
- Do not knead hard, just gather with your hands so that it forms a smooth dough without any lump.
- Rest the dough for 5 min and make equal size small balls.
- Now heat water, sugar, cardamom powder ans saffron in a pan in medium flame.
- Keep stirring until sugar dissolve.
- In medium flame boil it for 7-8 min or until you get one string consistency.
- Heat oil/ghee and fry the jamun balls in low-medium flame by rolling them gently inside the oil, so that it gets evenly cooked and become deep golden brown color.
- Keep in a kitchen towel and immediately add them to hot syrup. Mix rose water to it.
- Soak them for 2-3 hrs in the syrup and enjoy hot or chilled gulab jamun.
- Serve it as it is or you can serve it with ice cream or kheer according to your choice and enjoy...:-)
- If you get cracks in the dough balls, then sprinkle water and try to make smooth dough.
- If oil is too hot while frying, then it gets burnt and wont get cooked from inside.
- If oil is not hot enough, then jamun balls get cracked and suck more oil.
- The fried balls may look too dark while you take them out from oil, but it become gorgeous red color after soaking in syrup.