Producer: Priyanka Das Editor: Nisha Dubey
Ingredients 2 cups crumbled gulab jamun mawa (hariyali khoya) 1/4 cup plain flour 3 tbsp milk powder 3 tbsp arrowroot flour Ghee for deep-frying For sugar syrup: 5 cups sugar 1/4 tsp saffron strands 1/4 tsp cardamom powder
Combine the sugar and 3 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
Simmer on a medium flame for 4 to 5 minutes or till the syrup is of one string consistency. Remove any impurities which float on top of the syrup using a slotted spoon.
Add the saffron and cardamom powder and mix well. Keep the sugar syrup warm.
To make the gulab jamuns, combine all the ingredients in a deep bowl and knead well into a very smooth dough.
Divide this mixture into 30 equal portions and roll each into round balls ensuring there are no cracks on the surface. Keep aside.
Heat the ghee in a deep non-stick kadhai and deep-fry, few gulab jamuns at a time, on a slow flame till they turn brown in colour from all the sides.
Drain well and immediately immerse in the warm sugar syrup. Repeat step 3 and 4 to deep-fry the remaining gulab jamuns.
Soak the gulab jamuns in the sugar syrup for at least 1 hour.
Serve the gulab jamuns warm or store refrigerated in an air-tight container for upto 3 days.