Craving something sweet, melt-in-your-mouth delicious? Look no further! We’re diving headfirst into the world of Gulab Jamun, those irresistible fried dough balls soaked in a fragrant sugar syrup. Get ready to impress your family and friends (and, let’s be honest, yourself!) with this authentic Khoya Gulab Jamun recipe.
Imagine biting into a warm, spongy sphere that bursts with sweet, cardamom-infused flavor. That’s the magic of homemade Gulab Jamun. While store-bought versions can be tempting, nothing beats the satisfaction (and superior taste!) of making them from scratch. This recipe uses Khoya, a traditional Indian dairy ingredient, for that authentic richness and texture. Don’t worry if you’re new to making Indian sweets, we’ll guide you through every step!
Ingredients:
For the Gulab Jamun:
- 200g Khoya (Mawa), grated
- 50g All-purpose Flour (Maida)
- 1/4 tsp Baking Soda
- 2 tbsp Milk
- Ghee or Oil, for frying
For the Sugar Syrup:
- 2 cups Sugar
- 1 cup Water
- 1/2 tsp Cardamom Powder
- A few strands of Saffron (optional)
- 1 tsp Lemon Juice
Instructions:
Making the Dough:
- In a large bowl, crumble the grated Khoya. Make sure there are no lumps. This is crucial for a smooth and even dough.
- Add the all-purpose flour (Maida) and baking soda to the Khoya. Gently mix everything together with your fingertips. Avoid overmixing, as this can make the Gulab Jamuns hard.
- Gradually add the milk, a little at a time, and mix until a soft, smooth dough forms. The dough should be just moist enough to hold together. Don’t add too much milk, or the dough will become sticky.
- Cover the dough with a damp cloth and let it rest for 15-20 minutes. This allows the gluten in the flour to relax, resulting in softer Gulab Jamuns.
Making the Sugar Syrup:
- While the dough is resting, prepare the sugar syrup. In a saucepan, combine the sugar and water.
- Bring the mixture to a boil over medium heat, stirring occasionally until the sugar is completely dissolved.
- Reduce the heat and simmer for 5-7 minutes, or until the syrup slightly thickens. You want a sticky, but not too thick, consistency.
- Add the cardamom powder, saffron strands (if using), and lemon juice. The lemon juice helps prevent the syrup from crystallizing.
- Simmer for another minute and then remove from heat. Keep the syrup warm.
Frying the Gulab Jamuns:
- Heat ghee or oil in a deep frying pan over low heat. The oil should be just hot enough to gently cook the Gulab Jamuns without burning them. Too hot, and they’ll brown too quickly on the outside and remain raw inside.
- While the oil is heating, divide the dough into small, equal-sized portions. Roll each portion into a smooth, crack-free ball. Cracks can cause the Gulab Jamuns to break apart while frying.
- Gently drop a few Gulab Jamuns into the hot oil. Don’t overcrowd the pan.
- Fry the Gulab Jamuns over low heat, turning them occasionally, until they are golden brown on all sides. This process should take about 10-15 minutes. Patience is key! Frying them slowly ensures they cook evenly.
- Remove the fried Gulab Jamuns with a slotted spoon and drain them on a paper towel-lined plate.
Soaking in the Syrup:
- Immediately transfer the hot Gulab Jamuns to the warm sugar syrup.
- Gently press them down to ensure they are fully submerged in the syrup.
- Let the Gulab Jamuns soak in the syrup for at least 2-3 hours, or preferably overnight, for them to absorb the syrup completely. The longer they soak, the softer and more flavorful they will become.
Serve the Gulab Jamuns warm or at room temperature. Garnish with chopped nuts or a sprinkle of cardamom powder, if desired. Enjoy this classic Indian sweet and savor every delicious bite!
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