Gulab Jamoon is undoubtedly the queen of Indian dessert. I always made gulab jamoon using the ready mix available in the stores and I felt nothing special about the jamoons. But this was until I tasted the jamoons in an Indian restaurant buffet. I was so impressed by the softness and the taste of the jamoons. Then I got this recipe from one of my friends. From then I never went back to the ready mix. This recipe is just so easy as the ready mix but the end product is the more tastier and melt in mouth jamoons.
- Khoya – 1 cup
- Maida/ All purpose flour – 3 tablespoons
For syrup :
- Sugar – 1 cup
- Water – 1 cup
- Cardamom – 2
- Rose essence – 2 drops (optional)
1. Take the khoya and crumble it well.
2. Add the All purpose flour to the khoya in a mixing bowl.
3. Now by sprinkling a little water, gather it to a smooth dough. Be careful about the water just add little by little.
4.Let it rest for a while. Meanwhile, the sugar syrup can be prepared. Mix the sugar and water in a sauce pan and let it come to a boil. Add cardamom to it.
5.Bring it to boil in medium flame and let it boil for 3 or 4 minutes.Now you can add a drop of rose essence to the sugar syrup. And switch the flame off.
6.Now heat some oil or ghee in a pan to deep fry the jamoons. Meanwhile, make small balls out of the prepared dough.
7. Once the oil is hot, drop these balls in the oil and deep fry them till they are cooked and turn brown in color.
8.I fried them in ghee so my jamoons are little darker in color. Frying the jamoons in oil give them a nice golden color and it is purely your preference to use oil or ghee.
9.Let them cool down for while and then put them in the sugar syrup. Let it soak in the syrup for atleast 4 hrs before serving.