Gulab jamun. Gulab jamun (also spelled gulaab jamun) is a milk-solid-based sweet from the Indian subcontinent, and a type of mithai, popular in India, Nepal, Pakistan, the Maldives. Gulab jamun is a classic Indian sweet. Gulab jamun is a beloved Indian dessert consisting of fried balls of a dough made from milk solids and semolina, soaked with an aromatic syrup spiced with green cardamom, rose water, saffron, and more.

I love gulab jamun, but this recipe doesn't have the right proportions in the dough. Even so, the cooking technique is SPOT ON. Gulab Jamun with Khoya Recipe (with Step by Step Photos). You can cook Gulab jamun using 19 ingredients and 8 steps. Here is how you cook it.

Ingredients of Gulab jamun

Prepare of For Gulab Jamun Balls.
You need 200 gm of soft khoya.
You need 100 gm of paneer.
Prepare 1/2 cup of Maida/All-purpose Flour.
You need 1/2 tsp of baking powder.
You need 2 tbsp of milk.
Prepare of For filling.
Prepare 1 tbsp of Mishri (sugar crystals).
It's pods of Green cardamom.
You need as needed of Pistachios.
It's pinch of Saffron thread.
You need of For sugar syrup.
Prepare 4 1/2 cup of sugar.
Prepare 4 cup of water.
Prepare 1 tbsp of milk.
Prepare 1 tsp of lime juice.
It's 1/2 tsp of green cardamom powder.
You need 1/2 tsp of Saffron strands.
It's as needed of Ghee or refined oil for fry gulab jamuns.

Soft, spongy and melt in mouth gulab jamuns drenched in delicately flavored sugar syrup is a traditional sweet in India. Gulab jamun recipe-is one of the popular indian dessert recipes during most of the Indian weddings and festival seasons including Navaratri, Diwali, Holi, and Eid , etc. Gulab Jamun is a legendary Indian sweet. In this surefire recipe, the delicate, spongy and melt-in-your-mouth berry sized deep-fried milk based balls are dunked into the skillfully flavored sugar syrup.

Gulab jamun step by step

For making syrup in a pan add water,sugar let it boil and melt sugar, then add little milk to the syrup to remove impurities,sieve the impurities then add green cardamom powder and lemon juice.lemon juice will help syrup not to crystallise. The sugar syrup consistency should be like honey, must have same feel when you touch the honey. Sugar syrup is ready now keep it aside..
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Now take paneer in open plate or bowl rub it gently from palm till 5 min and make it smooth. After that add soft khoya to paneer mix it well with paneer again with help of palm rub it gently,then add little maida and make a soft dough if needed add milk.your dough is ready..
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Divide the dough into small balls,put saffron thread,mishri,pistachios and green cardamom pod in between and shape them into round spheres..
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Heat the oil or ghee to medium hot and add the dough balls to the oil.carefully rotate the oil so that the gulab jamuns cook evenly.once cooked remove carefully from oil and add to the warm sugar syrup and leave it at least till 1 hour..
Your drooling gulab jamuns are ready to serve. Serve it warm or cold,enjoy..

Gulab Jamun with Khoya : Gulab Jamun literally translated to rose berries, while rose means gulab and jamun are deep purple colour berries. Gulab Jamun is easily the most popular and loved dessert in India. Gulab jamun is best described as an Indian version of a donut immersed in a sweet syrup. Gulab jamun recipe is especially dear to me. I have tried gulab jamun with milk powder, but not been lucky to get it right, but sure will post one day when I get it right, I am sure I will get it as now I learnt from my mistakes.