Ingredients:
- 1 Cup Khoya /Mawa /Condensed solid milk
- 2 tbsp Maida (Refined flour)
- 1 tablespoon finely chopped cashews
- 1 tablespoon finely chopped pistachios
- 600 g sugar
- 1/4 tsp cardamom powder
- 1/4 tsp Baking Soda
- Ghee/Oil for frying
Method:
- Mix Khowa, cardamom powder, soda and flour in a large pot until then knead it until it turns soft and resembles like smooth dough. The mixture for making gulab jamun is ready.
- Prepare sugar syrup to make gulab jamun mix before frying. To make sugar syrup take sugar and 2 cups of water in a pot and put on the medium flame. Once sugar gets dissolved and syrup starts boiling , lower the flame and cook for another 7-8 minutes. Sugar syrup is ready.
- Grease your hands with some ghee. From the mix prepared , take out small piece and flatten it over palm. Put some chopped chashews and pistachios in the middle and fold the mix from sides to cover cashews and pistachios in the middle and roll it between both hands to shape in form of balls. Repeat the same process with entire mix and keep all the balls in a plate.
- Heat ghee/oil in a pan, then put 5-6 jamun balls on low flame and start frying. Sprinkle some more ghee occasionally using laddle over the gulab jamun balls.Fry till the Gulab Jamun balls turns brown. Using laddle move balls so that it gets brown from all the sides.
- Once the Jamun balls turn brown , then using a holed spoon/laddle take out the Jamun balls and put inside sugar syrup.Fry the remaining balls in batches and put them in the sugar syrup.Let the Gulab Jamun balls absorb the syrup for at least an hour.
- Gulab Jamuns are ready to be served. It can be served hot also.You can heat Gulab Jamun over gas or microwave oven.It can also be kept refrigerated for 3-4 days and taste good cold also.The combination of gulab jamun and Vanilla ice-cream is a must try out for dessert lovers.
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