Ingredients
For Gulab Jamun
- 2 cups Mawa
- 0.5 cup All Purpose Flour/ Maida
- 0.25 tsp Baking Soda
- To Fry Ghee (Or Oil)
For Sugar Syrup
- 1 cup Sugar
- 2 cup Water
- 15-20 nos Rose Petals (Optional)
Servings: Piece
Instructions
- For sugar syrup, take sugar, water and rose petals in a pan and let it boil on high flame. When a boil comes reduce the flame to low and let it boil for another 7-8 minutes.
- Knead well mawa and keep adding sufficient maida in small batches to bind the dough.
- Now divide the dough into 20-25 equal medium sized portions and shape like a ball. Keep aside.
- Meanwhile check the sugar syrup, if done switch off the flame and keep it aside.
- Now heat sufficient ghee (Or Oil) in a wok and deep fry 3-4 gulab jamun balls at a time till brown in color at low to medium heat. When done remove and directly dip in to sugar syrup.
- This way deep fry all the gulab jamun balls and soak in sugar syrup. Cover and keep aside for 3-4 hours.
- After 3-4 hours gulab jamun will raise in size and will become softer.
- Serve hot. To enhance the taste you may also serve with rabri or vanilla icecream. Enjoy.
Recipe Notes
- You can make sugar syrup of any flavor, you may use cardamom, rose water or saffron as well.
- Just add sufficient maida to bind mawa and knead it to a very soft dough.
- While rolling balls make sure there is no crack on the surface.
- While frying, make sure the flame is low to medium.
- Do not fry on high flame otherwise they may remain uncook inside.
- Do not fry too many gulab jamuns at a time, they may break while turning.
"Be Vegetarian Be Happy"
"Live and Let Live"
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