Gulab Jamun is a famous Indian sweet that is made on festival days as well as for party. This sweet is always close to my heart, because amma makes this at home and there is always customisation of this sweet according to our taste. She really makes best gulab jamun because it is cooked well and the syrup is absorbed well. I have eaten Gulab jamun in many places where the centre part is not cooked well. So I have included some tips to make perfect gulab jamuns. Besides why do we call this sweet as Gulab Jamun? Do you know? Gulab means rose and Jamun means a type of berry. So this sweet resembles the Jamun fruit and is soaked in rose syrup. So now you all know the nomenclature of this sweet. Here I have made traditional gulab Jamun but we can also make it with bread or milk powder as well.
Servings – 9 Nos
Paneer – 1 cup
Khova – 1 cup
All purpose flour – 2 – 3 tbsp
Milk – 2 tsp(optional)
Pistachios – few to garnish
Sugar – 1 cup
Water – 1 cup
Cardamom powder – 1/2 tsp
Making Gulab jamun balls
- Keep the paneer and khova in the room temperature. Crumble them with your hands.
- Now measure the crumbled paneer and khova.
- Take 1 cup each of paneer and khova, add it into a bowl or plate. Now knead & mix paneer, khova.
- Add maida for the binding and knead it to a smooth dough. If the dough has become stiff, then add a tsp milk and knead.
- Smooth and soft dough is ready. Take a small portion of the dough and make balls. The balls should be smooth without any crack. If there are cracks, the gulab jamun will break. So make smooth balls.
- Heat oil and check the temperature of the oil by dropping a small ball into it. If it raises to the top, then the oil is ready to fry the jamun balls.
- Always keep the flame medium and fry the jamun balls. Once they turn golden brown, remove it from the oil.
- In a vessel, add 1 cup of water and 1 cup of water. Allow it to boil to dissolve the sugar.
- If there are any dirt, then strain it .
- Add cardamom powder for the flavour. We can also add rose essence.
- Keep the sugar syrup aside once it has dissolved.
- Finally add the fried gulab jamun into the sugar syrup. Keep it aside for 3 to 4 hrs so that the jamun will absorb the syrup and will become soft.
- But they taste better on the next day.
- Garnish it with some pistachios and serve with syrup.
- If the Gulab jamun crumbles, then it has extra moisture, so add some maida and make the gula jamun.
- If the maida is more and the dough has less moisture, then the jamun will become hard. So we can add a tsp of milk to increase the moisture.
- We can also stuff some nuts inside the jamun balls but I have not done it. I have just placed few pistachios on the top.
- Baking powder is not required to make this Gulab jamuns.