Gulab Jamun is one of the most famous Indian dessert.
Gulab Jamun is one of the sweetest Indian dessert. It is a tempting and moth-watering sweet dish. It is popular type of sweet dish during festivals, weddings etc. This is a methodical recipe which provides you with basic steps of preparation of khoya to preparing the final dish. It requires milk, paneer/chenna, semolina, all purpose flour. This mixture turns into a wonderful soft dough, which are given the shape of small balls. After frying and soaking in sugar syrup, they really come out as sweetest, juicy and relishing gulab jamun. So, try this recipe and let us know your feedback in the comment section.
This recipe was made by a lovely mom – Manju Saraf
Tips and suggestions by the Mom Chef:-
- It is important to use full fat milk for making the khoya.
- For 250 to 300 grams of khoya, it requires 400 grams of sugar for making the sugar syrup.
- If the khoya is dry, grind to make it soft.
- Grind the coarse semolina to make fine, if fine semolina is not available.
- The baking soda quantity is according to the quantity of khoya. More quantity of baking soda, might cause cracking of gulab jamun.
- Use small wok for frying the gulab jamun in ghee, so that they submerge and fry evenly.
- If using, readymade paneer, crumble it while kneading for gulab jamun dough.
- For testing the hotness of ghee, first put a plain small ball (gulab jmaun) and fry it.
- The ghee/clarified butter should not be very hot.