Prep Time15 minute
Cook Time30 minute
Gulab Jamun is a popular Indian sweet made with khoya (mawa) and sugar syrup. This is a tried and true Gulab Jamun recipe with khoya that always yields a mouth-melting result. They are a perfect sweet treat for any celebratory occasion or festivals like Diwali, Eid, or Raksha Bandhan.
- Daily Value*
Follow the instructions....
Grate khoya in a clean bowl. Please note that for soft Gulab Jamun it is necessary to grate khoya and not to crumble it with fingers. Set aside.
In a separate bowl add sooji and pour 1/4 Cup of water over it to moisten and soften sooji. Set aside for 5 – 10 minutes so that water is absorbed by sooji. This helps in mixing it well in the dough. Do not get carried away and add too much water.
To make a dough, combine grated khoya, softened sooji, crumbled paneer, baking soda, and cardamom powder. Knead well for 5 – 10 minutes or until smooth, soft and firm dough is formed.
Let it rest for 5 – 10 minutes in the fridge while you heat oil for deep frying.
To shape Gulab Jamuns, pinch a small portion from the dough and shape it round rolling between your palms. Similarly, shape rest of the gulab jamun.
Heat oil in a heavy bottom pan over medium heat. Deep fry the khoya balls in small batches over low heat until dark brown on both sides. Keep the flame low to medium while deep frying for even cooking.
Drain fried balls on a kitchen towel while you prepare sugar syrup.
To make sugar syrup:- Once sugar is dissolved add cardamom powder and saffron. Stir to combine. The sugar syrup is ready for gulab jamun once it stickiness and thickens a bit.
Add warm jamun to the sugar syrup. Stir nicely. Cover and set aside for 1 – 2 hour before serving. Serve Gulab Jamuns warm.