- 6 cup Whole Milk to yield 250 gm (about 1 and ½ cup Khova/Mawa)
- 1 ½ cup Khova/ Unsweetened Mawa
- 2 teaspoon All purpose flour
- 1 teaspoon Corn flour
- 2 Green cardamom crushed
- Oil for shallow frying
- Sugar Syrup:
- 2 cup Sugar This can be reduced as per taste
- 2 cup Water
- 2-3 pods Cardamom crushed
- One spoon of milk optional, I didn’t used
- 2 threads Saffron
- 2 drops rose water
- o make Khova/mawa: Boil 6 cups of whole milk on a medium flame in a thick bottomed vessel with 2-3 stainless spoons in the bottom. The spoons are required to prevent the milk from burning. Once milk has boiled, reduce the flame and stir more often until the whole milk reduces to cottage cheese consistency. It took me around 3 hours to get Khova.
- Next to make sugar syrup: Boil one and half cup water with 2 cups of sugar. Add a spoonful of milk to syrup (when it is boiling) to remove the impurities (impurities if any, will form a scum on surface). I did not use this step. Add 2-3 green cardamoms and 2 saffron strings to the syrup for strong flavor. Boil until you get just a tad sticky syrup. Gulab Jamun syrup is slightly dense and not too dilute as in Rasgulla. Strain the syrup, and add 2 drops of rosewater when syrup is slightly cooled. When sugar syrup is ready, we are ready to make Jamuns.
- Making the Jamuns: In a bowl mix khova with all-purpose flour, corn flour and crushed cardamoms and knead until mixture form soft textured dough. From the dough, make small round balls which are slightly more than size of pebble (I made size of ping-pong ball). These small round balls will swell up after frying and soaking in syrup. Make sure that the surface of dough balls is really smooth without any cracks. If there is crack slightly wet your palms with water and roll the flour till absolutely smooth.
- Now take a little oil (for frying) in preferably flat bottomed pan, and heat the oil. The Gulab jamuns are to be fried on LOW FLAME or else the surface will be browned while the core will remain uncooked.
- Fry one or 2 Gulab jamuns at a time and always remember to STIR THE OIL with slotted spoon AND NOT TO TOUCH GULAB JAMUNS, which means keep swirling the oil without tossing or turning Gulab jamun.
- Fry till light brown in color is obtained, remove and keep the jamun on tissue paper and repeat the procedure with rest of dough.
- Finally soak the jamuns in COOL sugar syrup for a few hours, until they are all swelled up.
- These can be stored in the same syrup till consumed.
- You can enjoy it hot or cold, either way it is delicious.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.