Gulab Jamun

Prep time - 30 mins
Cooking time - 40 mins + 1 -2 hrs to soak gulab jamun in sugar syrup
Complexity - easy
Servings - makes 12 gulab jamun

Ingredients :-

For Gulab Jamun :

• Khoya - 250 gms 
• All purpose flour (maida) - 2 tbsp
• Vegetable oil - for deep frying

For sugar syrup :

• Sugar - 2 cups
• Water - 2 cup
• Cardamom seeds, optional - of 2 cardamom

Method :-

For making Gulab jamun :

Mash khoya properly so there are no lumps. Add all purpose flour to it and mix everything . Now divide this mixture into 12 equal size portions, you can make more or less gulab jamun by decreasing or increasing the amount used in making each portions. Now roll each portion into smooth round ball. There should not be any cracks in the balls.

Heat oil in a pan on medium, add these khoya balls into pan. Oil should not be too hot otherwise gulab jamun will not get cooked from the inside. Always fry gulab jamun on low to medium heat. You need to keep stirring these gulab jamun in between so they do not get burnt from one side. Depending upon the amount of oil you are using for deep frying, you can fry more or less gulab jamun in one go. It usually takes 15-20 mins to fry gulab jamun.

Once they turn dark brown, take them out from gas and let them cool down.

For making sugar syrup :

Add water and sugar syrup in a bowl and put on medium heat for 20 mins. Stir in between. You should not cook sugar syrup for too long otherwise it will become thick after cooling down, which is ideal for making burfi (a different sweet) but not ideal for soaking gulab jamun. Once its ready, take it out from gas and add gulab jamun to hot sugar syrup and let it stay like this for 1-2 hrs.

Gulab jamuns are ready.

* The amount of all purpose flour used depends upon the freshness of khoya. If khoya is very dry, add half the amount mentioned in the recipe. If khoya is fresh and greasy, add as per the recipe.

* Try to use fresh khoya for delicious results.