Gulab Jamun

Name: Gulab Jamun
Prep time: 20 min
Cook time: 25 min
Total time: 20 min
Yield: 4 servings
Cuisine: Pan-India
Ingredients: 250 g Mawa / Khoya; 50 g Chenna / Paneer (Mashed); 3 tbsp Maida (All Purpose Flour); 500 g (2.5 cups) Sugar; 2 cups Water; 1 tsp Cardamom Powder; 1 tsp Rose Water; 500 ml Ghee / Oil for deep frying

Pure Veg📍Pan-India🍽️Dessert⏱️25 mins⚡Medium👥Serves 4Dessert

Ingredients for Gulab Jamun

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Mawa / Khoya

250 g

Chenna / Paneer (Mashed)

50 g

Maida (All Purpose Flour)

3 tbsp

Sugar

500 g (2.5 cups)

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Water

2 cups

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Cardamom Powder

1 tsp

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Rose Water

1 tsp

Ghee / Oil for deep frying

500 ml

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In a wide bowl, mash fresh mawa (khoya) and chenna until completely smooth and lump-free.

Step-by-Step Instructions

In a wide bowl, mash fresh mawa (khoya) and chenna until completely smooth and lump-free.

Add maida, pinch of baking soda, and cardamom powder; gently knead into a soft pliable dough without applying too much pressure.

Shape into smooth, crack-free small spheres (cracks cause balls to split during frying).

In a separate pan, boil sugar, water, cardamom pods, and saffron for 5 minutes to make a sticky half-string sugar syrup. Keep syrup warm.

Heat desi ghee in a kadai on low flame. Gently slide in dough balls and fry slowly on low heat, swirling ghee continuously with a ladle without touching the balls directly.

Once they swell and turn rich mahogany golden-brown, drain with a slotted spoon and immediately drop into warm sugar syrup. Let soak for 2 hours before serving.