Meri favorite mithai...Gulab Jamun

Well, I'm sure where everyone has his or her favorites, most of you would be sweet freaks like me. So, here's one of my favorite sweets, Gulab Jamun. Check out for this extremely simple recipe that prepares 20-25 authentic GJs (Gulab Jamuns ;)) in less than 30 minutes.

GULAB JAMUN

All You Need:
- Khoya/ Mava: 200 gms
- Maida: 40 gms (1/5th by weight of khoya)
- Baking Soda: a pinch
- Warm water: for kneading
- Ghee (for deep frying)

Sugar Syrup:
- Sugar: 2 cups
- Water: 1 and a 1/2 cups
- Cardamom powder

How to make:
- First prepare the sugar syrup. Take a pan and add sugar and water to it. Boil it and then simmer for 3-5 minutes. Add the cardamom powder and keep aside.
- Now take khoya/mava and add maida and baking soda to it. Add a small portion of water and knead it, then keep on adding small portions slowly till you get a soft dough. It should be so smooth that ghee starts separating from it. Now make small, smooth round balls with it with no cracks, and fry them in ghee. Remember not to fry on high flame as this may overcook/burn the outer layer and the content inside may be left as it was. Also, be careful that the ghee is not cold else the balls would break on frying. Fry till they become golden brown and then immediately transfer them in the hot sugar syrup(which we had already prepared).

The gulab jamuns will double in size after frying and would swell even more after being put in the syrup, so make small balls only.

Note: Gulab jamuns break because of three major reasons, so be careful:
1. If the baking soda is more than required.
2. If the ghee is not properly heated.
3. If the kneading is not proper.

Keep them dipped in the sugar syrup. You could refrigerate them for about a week and whenever you take them out for eating, don't forget to heat the syrup with the GJS in.

You could also serve them with ice-cream for a change. :)

Submitting this recipe to:
My event: Cakes, Cookies and Desserts 

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