Gulab Jamun is a classic Indian dessert that is loved by everyone. This recipe is simple and uses easily available ingredients. The process involves making soft dough balls, frying them, and soaking them in aromatic sugar syrup. It's a perfect treat for festivals, celebrations, or just to satisfy your sweet cravings.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Mix milk, milk powder, semolina, and ghee in a kadhai.
Turn on the gas and cook on low flame while stirring until the mixture becomes thick.
Take it out on a plate and let it cool slightly.
Add sugar and water to a kadhai.
Cook until the sugar dissolves well, then add cardamom.
Continue cooking until the syrup becomes slightly sticky.
Keep the prepared syrup aside.
Mix the prepared mawa (dough) well.
Shape the dough into small balls.
Fry the balls on low flame until golden brown.
Soak the fried balls in the prepared sugar syrup for at least 30 minutes before serving.
Ensure the dough is smooth and free of cracks to avoid breaking while frying.
Fry the dough balls on low flame to ensure they cook evenly and remain soft.
Let the sugar syrup cool slightly before adding the fried balls to prevent them from becoming too soft.
Can I use store-bought mawa instead of making it from scratch?
Yes, you can use store-bought mawa to save time. Just ensure it's fresh and soft.
Why did my Gulab Jamun turn hard?
This could be due to overcooking the dough balls or adding too much flour. Ensure the dough is soft and fry on low flame.
Can I make Gulab Jamun without frying?
Traditional Gulab Jamun is fried, but you can try baking or air-frying for a healthier version, though the texture may differ.
How long can I store Gulab Jamun?
You can store Gulab Jamun in the refrigerator for up to 5-7 days in an airtight container.
Can I use jaggery instead of sugar for the syrup?
Yes, you can use jaggery, but it will alter the flavor and color of the syrup.
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