Who doesn’t like Gulab Jamun. These are the most popular sweet to be served in weddings and parties in India. And if you couple them with ice cream, the taste is simply out of this world. Hot Gulab Jamun and cold Ice cream… wow, I am Drooling. J

I have been thinking of trying them for a long time but I always thought that they required a lot of effort and always backed out. But the decision was taken out of my hand when Axat came home with mava and I had no other option but to use it. And now that I have made them I know they will be a regular feature in my house especially if there is a gathering.

They do take some time to fry as they are fried on low heat but the effort is not much. I have tried this Recipe from Tarla Dalal’s Site and I have changed it a little to suit my taste. The recipe is quite simple and easy. The Gulab Jamuns were very soft and tasty. Everybody in our house loved them.

How to make Gulab Jamun

 

cooking time: 30-45 minutes
makes 40 medium sizes Gulab jamun
Adapted from: Tarla Dalal  

Ingredients:

For the Gulab Jamun :
500 gms mava/ khoya( If you want to make mava at home you can try this recipe. I have used readymade mava)

10 tbsp plain flour (maida)
¼ tsp cardamom (elaichi ) powder

Ghee/ oil for deep frying

 

For the sugar syrup:
3 cups of sugar
1½ cup of water
A few saffrons (kesar) strands
1/4 tsp cardamom powder

To make Gulab jamun

 

In a large pan dissolve sugar in water and bring to a boil. Simmer on low flame for some time. Add saffron and cardamom powder to the syrup. The syrup should not reach one string consistency. Because In one string consistency, syrup sugar crystallizes on cooling and the syrup becomes hard.

In the meantime start making the dough. In a bowl mix together flour, cardamom, powder and the mava with soft hands to make a dough. Divide into equal sized balls. I made around 40 balls but the number really depends on the size of the ball.

Roll these into a perfect round. There should be no cracks on the balls.

Deep fry into ghee or oil (I have used ghee) on slow flame turning after some time so that they fry evenly. These should be golden in color. I have fried them a little on the dark brown side because that is how we like it.

Drain and put in the syrup immediately. Syrup should be warm. Let them stand for 2 hours. You can eat these immediately or refrigerate them for future use. They stay fresh in the fridge for around a week if you don’t finish them before that.