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INDIAN RECIPE: Gulab Jamoon / Gulab Jamun


Gulab Jamun, the king of all Indian sweets, is made of a dough consisting mainly of milk solids glazed in a sugary syrup flavored with cardamom and saffron. It is very rich and sweet even without the sugar syrup coat.

Serves: 25-30 helpings
Time required: 1 hr.
Shelf life :2-3 days, (1 week refrigerated)

Ingredients for Gulab Jamoon / Gulab Jamun:

  • 500 gms. khoya
  • 125 gms. plain flour
  • 1/4 tsp. baking soda
  • 1/4 cup milk
  • 1/4 tsp. cardomom powder
  • 1 pinch saffron strands
  • 250 gms. sugar
  • ghee to deep fry

Directions for making Gulab Jamoon / Gulab Jamun:

  1. Crumble the khoya. Sieve in the flour and soda together.
  2. Mix in the cardomom powder and crushed saffron.
  3. Mix well to form a soft dough. Use as much milk as required for kneading.
  4. Make balls of even size. Makes about 25-30.
  5. Heat the ghee very well. Take off fire and cool a little. Let in some of the jamoons.
  6. When they rise up put back on fire and fry till medium brown.
  7. Remove from ghee and put in the syrup. Soak for 10 minutes. Drain and transfer to a glass bowl.
  8. Repeat for all the balls. When done pour the remaining syrup over the jamoons.
  9. Microwave lightly or warm over boiling water before serving.
  10. Enjoy your Gulab Jamoon / Gulab Jamun. Hope you love this Indian recipe.

To make the syrup:

  1. Take the sugar in a heavy pan and add water to just cover the sugar.
  2. Boil and add a tbsp. of milk to separate the dirt. Strain and boil again.
  3. The syrup is done when, while dropping from a spoon it falls in a thin single thread.

INDIAN SWEETS & DESSERTS RECIPES

Badam ka seera, Besan Ladoo recipe , Coconut Burfi, Doodhi Halwa, Jalebi, Kaju Barfi, Kalakand recipe , Mango Kulfi, Mitha Khaja, Puran Poli, Rasagulla recipe , Ras Malai, Shrikhand, Sweet Pongal recipe , Indian Vermicelli Pudding

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