Soft Gulab Jamun

How to make soft, easy, delicious & quick gulab jaumn.

Gulab Jamun

Ingredients:

Paneer 100gm

Maida 1tsp

Khoya(Mawa) 50gm

Sugar 1cup

Water 1 cup

Ghee or oil for frying

Elachi powder (Cardom powder) few

Kesar (Saffron) few

Gulab Jal (Rose Water) few drops 

Method:

Step 1

Take crumbled paneer in a bowl & Mash it well so that it becomes smooth.

Step 2

Take khoya in a bowl. Mash it very well & there should be no lumps.

Step 3

Then add paneer, maida, and cardamom powder to the mashed khoya and mix it well. There should be no lumps in both the khoya and paneer.

Step 4

Don’t knead it just gently mix. The dough is ready. 

Step 5

Take a small portion out of dough and Make 12 to 14 equal sized balls. After that cover the balls and keep aside.

Step 6

Now we make the sugar syrup, dissolve sugar in water. Heat the sugar solution till it becomes sticky. You just need to switch off the fire before the syrup reaches a one thread consistency.

Step 7

Add rose water, Elachi powder, a pinch of Kesar and stir. Keep the sugar solution aside. On cooling, if the sugar syrup crystallizes, then just add 2 to 3 tbsp water and warm the syrup again. It will again return to a liquid state.

For Frying Gulab Jamuns:

Step 1

Meanwhile, while sugar is cooking, Take a Non-stick kadhai or heavy bottom kadhai and heat oil till its medium hot and gently place the few balls in the oil and then fry these balls on low flame.

Step 2

Keep stirring these balls to have the even color. After few minutes of frying, balls will achieve the light golden brown color. 

Step 3

Remove the gulab jamuns and then drain them on tissue paper to remove excess oil.

Step 4

Now, add all fried Gulab Jamuns in the warm sugar syrup. Cover and let them stay in the sugar syrup for at least 20 to 60 minutes. It helps the gulab jamuns to absorb the sugar syrup very well.

Step 5

Your sweet dish is ready to serve. 

Tips:

If Gulab Jamun's start to crack in oil, there are mainly 2 reasons-either the oil is not hot enough or the mixture is not well mixed. Add 1 -2 teaspoon of flour and shape the balls again.

If the thread or sugar string between your finger and thumb does not break, it means that single thread or one string syrup is prepared. Take it off the fire.

Keep the Gulab Jamun in a wide pan having good depth so Gulab Jamun's floats easily & not touch the surface of the pan.

If you are unable to form balls or if the mixture appears dry, then add a few teaspoons of milk, it has to be smooth.

We can fry the balls & prepare sugar syrup at the same time to save lots of time. When the first boil of sugar syrup comes, then start frying the balls in the kadhai.

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