Gulab means rose, it is used in water & sugar mixture to make a scented syrup & jamun is a south asian fruit with a similar size and shape. Gulab Jamun is a popular Indian dessert made with fresh Khoya and is a must for every party, family function or marriages.They are also usually made around the festival times like Diwali, Holi, Ganesh Chaturthi, shiv ratri etc.
1) You have to use a good quality ingredients otherwise your Gulab jamun will not turn out as good as they should be.
2)Even if your dough look like a crumble but soft, it is perfectly OK. Just try to roll into ball using your both hands. Apply few drops of ghee while rolling the jamun balls to prevent from cracking.
4)There must not be any visible cracks in jamun balls. If it is getting cracked while rolling into balls it means your dough is not soft and you need to knead again with adding one or two teaspoon more milk.
5)THIS IS VERY IMPORTANT Once the dough is prepared and the balls shaped, fry them on LOW HEAT. Then only it will get fully cooked all the way through. Frying them on high heat will make the jamuns black on the outer and uncooked on the inner.
6) To test the oil:- Drop a very small sample in the oil and see if it floats to the top very slowly. this is the indication that the oil is at right temperature to fry the jamuns
7). Make sure the sugar syrup is ready before you start frying the jamuns and it should be at ROOM TEMPERATURE or just WARM. Leave gulab jamuns in syrup overnight for best results. They can be served warm or at room temperature.
FOR MAKING JAMUNS:-
Khoya:- 1 kg
Paneer/Indian Cottage Cheese:- 500 gm
Maida/All purpose Flour:- 500 gm
Ghee for frying
FOR MAKING SUGAR SYRUP:-
Water:- 3 Cups
Sugar:- 3 Cups
Gulab Jal/Rose Water
MAKE SUGAR SYRUP:-
1)Make the sugar syrup by boiling the water and sugar,till the sugar dissolves.While making the syrup remove the bubbles from top and make one string syrup.
2)Then add the cardamom powder.Switch off the stove.
1)Grate khoya and smooth it with hands. Set it aside.
2)Grate Paneer & smooth it with hands. Set it aside.
3)In a big bowl stir together maida, grated paneer and khoya , make a smooth dough.
4)Divide the dough into small portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
5)Heat the ghee on a low to medium heat.
6)Add the balls(not more than 4-5 at one time) and deep fry on low heat till golden in color.
7)Drain and soak in the sugar syrup for atleast 30 minutes before serving (overnight soaking is best). Add kesar and gulab jal.
Serve Gulab Jamun warm or at room temprature, by itself or topped with ice cream!