Just one bite of Gulab Jamun and you are in heaven. That’s the magic of this most popular Indian sweet. It is soft in texture, easy to hold and eat, and tastes good either warm or chilled. It is one of the sweets that goes famously well with the plain vanilla ice-cream. No festival or celebration in India goes without the serving of these soft and juicy Gulab Jamuns.
- Mawa/Khoya – 150 gms
- Maida – 4 tbsp
- Baking Powder – ¼ tsp (Or Baking Soda – a pinch)
- Sugar – 1 cup
- Water – 1 and ½ cups
- Saffron – Few Strands
- Cardamom Powder – 2-3 pinches
Make the Sugar Syrup –
- Add 1 and ½ cup water and 1 cup sugar in a kadhai and keep it for boiling. Keep boiling at medium to high heat till the syrup becomes thick.
- Add saffron strands and cardamom powder to the sugar syrup.
- Once the syrup is about to reach the one-string consistency, remove the kadhai from the heat and keep it aside.
Make the Gulab Jamuns –
- In the meanwhile, crumble the mawa or grate it. Knead it if required to make a soft dough.
- Add maida and baking powder/baking soda to it. Mix everything together and knead to form a smooth dough. Add water, if required.
- Make round balls of the size of the table-tennis ball.
- Take a separate kadhai and heat oil in it.
- Fry the gulab jamun balls on medium heat till they are dark golden brown.
- Add the fried gulab jamuns into the sugar syrup and let them soak for minimum 1 hour.