They are easy to make and are served at parties, weddings, and festivals. Try this dish out and you will surely get lots of compliments (:-) only if it turns right).
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Servings: 20 to 30 pieces (depending upon size)
Ingredients:
For James:
● 1/3 cup maida (all-purpose flour)
● 1 cup mawa/khoya (mashed)
● 3 pinches baking soda
● 1/2 cup water
● Oil or ghee for deep frying
For sugar syrup:
● 3 cups of sugar
● 1 cup of water
● 3-4 pods of cardamom (powdered)
● Few strands of saffron (optional)
● 2 drops of rose water (optional)
Preparation Instructions:
Mix mashed khoya (mawa), maida (all-purpose flour), and baking soda. is not sticky and avoid kneading it too much.
Make small marble-sized balls from the dough. Keep the balls small as they will expand on frying and soaking in sugar syrup. Don’t make balls too smooth, just make them even in size.
Heat oil and check by doping a tiny ball (if the ball comes up immediately, oil is ready). Don’t put too many balls together, fry them in batches.
. If you will fry them on high heat, they will only turn golden brown but will not cook from inside.
Keep the jams aside on an oil-absorbing paper and prepare the sugar syrup. Pour water in a pan and add sugar, keep it on medium flame till sugar dissolves, and bring the mixture to boil.
Turn off the stove and mix cardamom powder, saffron, and rose water (if using) to the syrup. Put fried jamuns into the sugar syrup and let them soak sugar syrup for 2 to 3 hours.
A perfect dessert to end a delicious main course.
Tips:
A ready-made gulab jamun mix is also available in the supermarket. You can use it instead of khoya, maida, and baking soda.
Baking soda is used to make the jamuns soft. However, more baking soda doesn’t mean softer jamuns.
Serve it with a scoop of vanilla ice cream (you can also try your favorite flavor), it tastes really awesome.
