🍬 *Gulab Jamun – Soft & Melt-in-the-Mouth Indian Sweet*
*Introduction:*
Gulab Jamun is one of the most popular and beloved Indian desserts, perfect for festivals, celebrations, or just to satisfy your sweet cravings. These soft, golden balls are made from khoya (mawa) or milk powder, fried to perfection, and soaked in fragrant sugar syrup flavored with cardamom and rose water.
Whether it's Diwali, Raksha Bandhan, or a family gathering, Gulab Jamun is always a crowd favorite!
📝 *Ingredients*
*For the Gulab Jamun Dough:*
1 cup khoya (mawa) or milk powder
2 tbsp all-purpose flour (maida)
2 tbsp milk (add as needed to bind)
½ tsp baking powder
1 tsp ghee (clarified butter)
Ghee or oil for frying
*For the Sugar Syrup:*
1½ cups sugar
1½ cups water
4-5 cardamom pods (lightly crushed)
½ tsp rose water or few strands of saffron (optional)
🥣 *Instructions*
*Step 1: Prepare the Sugar Syrup*
1. In a pan, combine sugar and water.
2. Heat on medium flame until the sugar dissolves completely.
3. Add cardamom and rose water (or saffron).
4. Simmer for 5-7 minutes, then keep warm.
*Step 2: Make the Dough*
1. In a mixing bowl, add khoya, all-purpose flour, baking powder, and ghee.
2. Mix well and gradually add milk to form a soft, smooth dough.
3. Do not knead too much, just bring it together gently.
*Step 3: Shape the Jamuns*
1. Divide the dough into small, equal portions.
2. Roll into smooth, crack-free balls using your palms.
💡 *Tip:* Cracks in the dough can cause Gulab Jamun to break while frying.
*Step 4: Fry the Jamuns*
1. Heat ghee or oil in a deep pan on low-medium flame.
2. Test by dropping a tiny piece of dough — it should rise slowly, not quickly.
3. Fry the balls in batches, stirring gently, until evenly golden brown.
*Step 5: Soak in Sugar Syrup*
1. Immediately transfer the fried Gulab Jamuns into warm sugar syrup.
2. Let them soak for at least 2 hours before serving for best results.
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