Gulab Jamun is a popular dessert in countries of the Indian Subcontinent such as India, Pakistan, Sri Lanka, Nepal and Bangladesh. In Nepal it is widely known as Rasbari, served with or without curd, which is popular desert on all occasions. It is made of dough consisting mainly of milk solids. Traditionally, khoya, an Indian milk product (buffalo milk) is rolled into a ball together with some flour and then deep fried, but at a low temperature of about 300°F It is then put into a sugar syrup flavored with cardamom seeds and rosewater, kewra or saffron. These days, Gulab Jamun powder is also commercially available, so the dessert can be prepared easily. Gulab Jamun is common at weddings. Deep fried sweet dumplings stewed in sugar syrup. Here we provides a simple and easy Gulab Jamun recipe.
Grate khoya and mash chenna and keep aside.
Mix the two along with soda bicarbonate, refined flour, green cardamom powder and a little water to make soft dough.
Divide into sixteen equal portions and shape into balls. Prepare sugar syrup with sugar and two cups of water.
Clear the syrup by removing the scum, if any. Heat ghee in a kadai. Add the balls and deep fry on low heat till golden in color.
Drain and soak in the sugar syrup for at least fifteen to twenty minutes before serving.
Temperature of the oil should be low or the Jamun will remain uncooked from inside. You may stuff Gulab Jamun with saffron and pistachio nuts or mishri.