Gulab Jamun is ancient. Believe it or not it was first prepared in the medieval India as a form of fritters. Interesting right? Central Asian Turkish Invaders brought this recipe as a variation of fritters and from there it made its way to our hearts and become the universal favorite Gulab jamuns. In today’s time to find pure and good quality desserts in the market is quite tough so the home made gulab jamuns are great alternatives. There are variations in ways which gulab jamuns are prepared like for one gulab jamun recipe with khoya or the gulab jamun recipe with milk powder. But today I am sharing an easy gulab jamun recipe for all of you to try at home. It’s super easy and makes amazing and super soft gulab jamuns for you to enjoy with your family during festivities.
Watch the full recipe in Hindi (with English subtitles)
Soft and juice: Gulab Jamun!
Step 1: Making the sugar syrup
- In a medium pan pour 300ml water and dissolve the sugar in it and let it melt for 5-6mins on low flame. After a while check for its consistency as its thick or not.
- Furthermore add cardamom powder and mix well. Turn the gas off when it’s done.
Step 2: Making the balls for Gulab Jamun
- At first grate the paneer and knead it frimly on a plate with palms of your hands so it’s soft and moist. Add Khoya/Mawa and knead more so they are kneaded altogether.
- Now add maida and knead again. The entire ingredients needs to be kneaded for at least 8-10mins so they are soft and the balls made would have a smooth surface.
Step 3: Frying up the balls
- At first pour oil in a kadhai and heat up. We need to check first how hot the oil is and the balls shouldn’t crack when fried. So take a small ball of the kneaded gulab jamun dough and put in the oil. If it fries up super fast then the oil is too hot so lower the flame.
- Now, Make small round balls out of the khoya dough and fry in oil for 15mins on medium flame.
- Strain the khoya balls out of the oil and dip in the sugar syrup.
Step 4: Serving up Gulab Jamuns
The Gulab Jamuns needs to dipped in the sugar syrup for 3-4hours at least so they are super soft and moist and filled with sugar syrup.
Serve well with little garnishing of Pistachios and Almonds. Enjoy!
- The khoya, paneer and maida everything needs to be kneaded smoothly and the balls made should have a smooth surface so they don’t crack while frying.
- If you see balls cracking up add a little more maida in the dough and knead further.
- If the balls are frying up fast then they won’t cook in between so fry the balls on medium flame and let then gradually change to brown in color.