Gulab Jamun with Coconut – Indian Sweet

Step 1: Prepare the Spice Powder

Take a small piece of javitri, 2-3 green cardamoms, and a small piece of nutmeg. Grind them together in a mortar and pestle until a fine powder is formed, approximately half a teaspoon. Set aside.

Step 2: Knead the Maawa

Place 1 cup of maawa (khoya) in a steel plate. Using the heel of your palm, knead the maawa for 5-7 minutes until it becomes very smooth and free of any lumps. This step is crucial to prevent the gulab jamuns from breaking during frying.

Step 3: Combine Dough Ingredients

Add 4 tablespoons of maida (all-purpose flour) to the kneaded maawa. Gradually add 2 tablespoons of desi ghee, mixing it into the dough. Then, add the prepared spice powder and mix well. If the dough still feels dry, add another 2 tablespoons of desi ghee (total 4 tablespoons) and continue kneading until a very smooth, pliable dough is formed, similar to chapati dough.

Step 4: Prepare Sugar Syrup

In a pan, combine 1 cup of sugar and 2 cups of water. Stir continuously over medium heat until the sugar dissolves completely and the syrup comes to a boil. Add a few saffron strands for flavor and color. Continue boiling until the syrup becomes sticky to the touch (like oil), but do not aim for a one-string consistency. Once ready, turn off the heat and keep the syrup warm.

Step 5: Shape the Gulab Jamuns

Take small portions of the prepared dough. Flatten each portion in your palm, place one makhana (sugar pearl) in the center, and then carefully close the dough around it. Roll it between your palms to form a smooth, crack-free ball or an oval/cylindrical shape. Repeat for all the dough.

Step 6: Deep Fry the Gulab Jamuns

Heat desi ghee in a kadai (deep frying pan) over low flame. The ghee should be normally warm, not too hot. Gently place the shaped gulab jamuns into the warm ghee. Fry them on very low heat, continuously stirring and turning them with a slotted spoon, for approximately 20 minutes per batch, until they turn dark golden brown. Ensure they are cooked thoroughly inside.

Step 7: Soak in Sugar Syrup

Once the gulab jamuns are fried to the desired dark brown color, remove them from the ghee using a slotted spoon. Immediately transfer the hot gulab jamuns into the warm sugar syrup. Gently stir them to ensure they are fully submerged. Let them soak in the syrup for at least 15-20 minutes to absorb the sweetness and become soft.

Step 8: Garnish and Serve

After soaking, you can serve the gulab jamuns whole or cut them in half to reveal the soft, lump-free interior and the makhana stuffing. Arrange them in a serving bowl and sprinkle generously with desiccated coconut. Enjoy warm or chilled.

• Ensure the maawa is kneaded thoroughly until very smooth to prevent lumps, which can cause the gulab jamuns to break during frying.

• Fry the gulab jamuns on very low heat for about 20 minutes per batch. This slow frying ensures they cook evenly from the inside out and become soft.

• The sugar syrup should be sticky, not of a string consistency, to allow the gulab jamuns to absorb it well.

• Transfer hot gulab jamuns directly into warm sugar syrup for optimal soaking.

• For fasting, replace maida with 4 tablespoons of singhara atta (water chestnut flour).

• Gulab jamuns can be shaped into traditional round balls or cylindrical/oval shapes.