What You Need: (Measurements from Alka)
For Gulab Jamun:
Whole Milk : 6 cup (to yield 250 gm (about 1 and ½ cup) Khova/Mawa)
Khova/ Unsweetened Mawa: 1 & ½ cup
All purpose flour : 1 & ½ – 2 tsp (I used 2 tsp)
Corn flour : 1 tsp
Green cardamom : 1-2 crushed
Oil for shallow frying
Sugar : 2 cup (This can be reduced as per taste)
Water : 1 & 1/2 cup (bit more or less) I used 2 cup
Cardamom – 2-3 pods crushed
One spoon of milk (optional, I didn’t used)
Saffron : 2 threads
Rosewater : 2 drops
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.
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.
Tips: Always remember two things while using rose water, do not add it while syrup is bubbling hot or on fire, and be particular about the quantity mentioned in every recipe, since even few drops of excess rosewater could lend a bitter taste to the final product. In order to prevent center of jamun from not cooking, some prefer to place an unsalted pistachio in the center of every Gulab jamun while making balls, that way the core of Gulab jamun is not left uncooked. If there are cracks in the balls before frying it will burst open while frying, in that case adding a bit of corn flour will surely help.
Preparation Time: 3 hours to make khova and 15 minutes to make jamun and syrup
Yield : 20
Verdict: Good, melt in mouth
Will you make it again: Sure I will make occasionally as time permits?
This is Swathi ( Ambujom Saraswathy) 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.