Gulab Jamun is the king of all Indian sweets.You will fall in love with it every time you taste it.It is a must for parties and weddings.Best served hot with cold vanilla ice cream.It always makes you go weak in the knees.No wonder there are so many Gulab Jamun mixes and canned tins available. However, this recipe is for those who love to make it from scratch.
I fell in love with this sweet on my trip to Mhow and Indore in Madhya Pradesh.Hot Mawa baati sold in small terracotta pots stole my heart away.I must be around 10-12 years old.Decades later,the memory is still fresh as the one, I just gulped down while writing this post.
Scroll below to read the recipe of Gulab Jamun
Gulab Jamun
Ingredients
- 1 cup mawa/reduced milk
- 1/4 cup paneer /fresh cottage cheese
- 1/3 cup maida /plain flour
For gulab jamun:
- 2 tbsp chopped kaju/cashew nuts
- 1 tbsp sugar
- 1 tsp elaichi /cardamom
For stuffing:
- 3 cups water
- 2 cups white sugar
For sugar syrup:
Instructions
- Mix the fresh mava with paneer and maida using a stand mixer for 10-15 mins.If you are mixing dough with hands it will take longer around 20-25 mins. Make a smooth dough.
- Divide the dough into small portions.
- Make a round ball and fill 1/2 tsp of stuffing in each. Ensure the balls are smooth else it will crack during frying.
- Heat oil in a kadai/saucepan
- Fry the dough balls on a slow flame,stirring slowly continuously.
- Meanwhile, heat the water and sugar in a different saucepan to get the sugar syrup.
- Transfer the balls to sugar syrup and let it cool for few hours.
- Serve hot or cold.Best served hot with vanilla icecream.
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