Soft, sweet, and melt-in-the-mouth, this easy Gulab Jamun recipe helps you make perfect Pakistani-style gulab jamuns at home. Learn how to make gulab jamun step by step using Rabi Foods Oil for even frying and delicious results.
Khoya (125 grams)`/ (1 heaped cup grated)
Maida (2 ½ tbsp)
Baking powder ( ¼ tsp)
4 tbsp milk
2 tbsp paneer (optional)
Rabi Banaspati or Rabi cooking oil for frying
1 ¼ to 1 ½ cups of sugar
¾ cup water
½ tsp cardamom powder
1 tsp rose water (optional)
1 ½ tsp lemon juice
Directions
Add sugar and water to a wide pot. Heat on a medium flame until the sugar gets dissolved. Let the syrup boil until it reaches a sticky consistency,
Take ¼ tsp of it, cool slightly. Take a little in between your thumb and forefinger. It should be sticky when you separate your fingers.
Add rose water, cardamom powder and lemon juice. Mix well and set it aside to keep the syrup slightly hot. Making dough
In a mixing bowl, stir together grated mawa, add flour, cardamom powder and then baking powder.
Pour milk only as needed, little by little, to make smooth crake-free dough. Gently knead it but don’t over knead as it affects the texture and forms gluten. You must get a dough ball.
The balls should be crack free.
Making:
Heat Rabi cooking oil or Rabi banaspati in a deep pot or karahi.
Check if the oil is hot by gently sliding a small piece of dough.
Regulate the flame to medium and add as many dough balls as possible.
After frying for a few minutes, they will firm up. Keep stirring and fry them uniformly until golden brown. If needed, switch the stove flame to low and medium.
Remove gulab jamuns to a colander.
Allow the balls to cool a bit for 3-5 minutes. Add them to slightly hot syrup. The syrup shouldn’t be too hot. When you dip your finger, you must feel the syrup is hot.
Gently rotate the gulab jamuns in the syrup. Let them soak for 45 minutes before serving.
Serve gulab jamun with sugar syrup or vanilla ice cream. Garnish with thinly sliced pistachios.
