Khoya / Mava 1 cup
Paneer 1/2 cup
Maida (All Purpose Flour) 2-3 tea spoon
Sugar 500 gram
Ghee 200 gram
Raisins 20-25 pieces
Cardamom powder 1 tea spoon
Saffron 1 pinch
Water 8 cup
First we will prepare sugar syrup. Take water and sugar in a pan and boil it for 5 minutes. As sugar dissolve in water add cardamom powder. Dilute saffron in water and add it and boil it for more 2 minutes. Sugar syrup is now ready. You can keep it aside. Take grated khoya and paneer into a vassal and 2 spoons of ghee. Add 2 spoon of maida (white flour) and knead it well and make soft dough. Make 25 to 30 equal parts of dough. Apply ghee on both of your palms. Make a ball from each piece and put one raisin in the middle of the ball. (Raisin helps jamuns to cook from inside) Heat oil on a medium flame and as ghee gets heated reduce the flame and deep fry the Gulab jamun (prepared dough) on a low flame and stir continuously till they turn golden brown in color. Dip this Gulab jamun in a sugar syrup for 3 to 4 hours or over night. Gulab Jamun are ready. Some people like it cold and some like it hot. It can be served both ways. RECIPE CREDIT
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