Homemade Gulab Jamun
Ingredients
For Gulab Jamun Dough
- 200 gMawa (Khoya)
- 50 gPaneer
- 2 tbspMilk Powder
- 1 tbspMaida (All-purpose flour)
- 1/2 tspBaking Powder
For Sugar Syrup
- 2 cupsSugar
- 1 cupWater
- 4-5Cardamom Pods
Other
- for deep fryingOil
Step-by-Step Instructions
- 1.Prepare the Dough Base
Place the Mawa in a plate and mash it thoroughly. Add the Paneer and mash it together with the Mawa until well combined and smooth.
- 2.Add Dry Ingredients to Dough
To the mashed Mawa and Paneer, add half a tablespoon of Baking Powder, followed by Milk Powder and Maida. Mix all ingredients well.
- 3.Knead the Dough
Knead the mixture into a smooth, soft dough. Ensure there are no lumps or cracks.
- 4.Prepare Sugar Syrup
In a separate pan, add Sugar and Water. Bring the mixture to a boil, stirring until the sugar dissolves. Add the Cardamom Pods for flavor. Simmer until the syrup becomes slightly sticky, reaching a one-string consistency.
- 5.Form Gulab Jamun Balls
Take small portions of the prepared dough and roll them gently between your palms to form smooth, crack-free balls.
- 6.Deep Fry Gulab Jamuns
Heat oil in a deep pan over low to medium heat. Carefully drop the Gulab Jamun balls into the hot oil. Fry them, stirring occasionally, until they turn a uniform golden brown to dark brown color.
- 7.Soak in Sugar Syrup
Once fried, immediately remove the Gulab Jamuns from the oil using a slotted spoon and transfer them directly into the warm sugar syrup. Gently stir to ensure they are fully submerged. Let them soak for at least 30 minutes to an hour, or until they absorb the syrup and become soft and plump.
- 8.Serve
Serve the homemade Gulab Jamuns warm or at room temperature.
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