हलवाई जैसा गुलाब जामुन बनाने का तरीका | Gulab Jamun Recipe with Khoya | Indian Sweet

Ingredients for making Gulab Jamun Recipe: 250 grams khoya/mawa/

evaporated milk 25 grams maida/

all purpose flour 25 grams

Arrowroot 3 1/2 tbsp of cold water Ghee for frying

For stuffing: 1/2 tsp Yellow food colour 25 pieces of sweet makhana/

elaichi dana Pinch of Jaiphal /

nutmeg powder Pinch of Javitri/

mace powder Pinch of Cardamom powder Few strands of saffron Sugar syrup: 5 cups of sugar

5 cups of water

1 tbsp milk

How to make Gulab Jamun To make sugar syrup:

1. Put sugar, water and milk in a wide pan and bring it to boil on high flame. Sugar has some impurities so to remove this I have used 1 tbsp of milk. Once the water starts boiling keep the flame to medium high and after few minutes you will see the layer of white foam starts floating on top of the syrup. Impurities in sugar is formed as white foam so remove this layer with the help of spoon and let the sugar syrup boil for 20 minutes on medium high flame. Stir occasionally while cooking. Sugar syrup should be little sticky so keep an eye on watch and just after 20 minutes switch off the flame, remove the sugar syrup from the flame and keep aside.

For stuffing:

1. Put sweet makhana, nutmeg powder, macepowder, cardamom powder, saffron, yellow food colour in a bowl.

2. Add 1 tsp of sugar syrup so that all the spices get blended well with sweet makhana. Do not add water.

3. Stuffing is ready.

Preparation of gulab jamuns:

1. Mash khoya very well in a plate or bowl. Now add all purpose flour, arrowroot and mix it well.

2. Now gradually add cold water and knead the mawa/ khoya till it becomes soft and smooth. I have used 3 1/2 tbsp of cold water for making the dough of gulab jamun soft and smooth. Mawa will not release the ghee while kneading with cold water and you will get the perfect taste and texture.

3. Once the dough is ready, divide the dough into 24 equal portions.

4. Insert one spiced makhana in the centre and roll it in your palms and make smooth balls. Balls should be smooth there should not be any cracks.

5. Repeat the same process to make rest of the balls.

6. To fry gulab jamuns heat ghee in a deep pan. Once it becomes little hot, keep the flame on medium and put balls one by one into the ghee for frying. Do not fry on high flame as balls will become dark from outside and stay uncooked from the center. I always use ghee for better taste; do not use oil for frying.

7. Do not add too much of balls while frying as it will be difficult to handle and balls might get break so always fry gulab jamuns in batches. It takes around 10 minutes to get golden brown color.

8. Once gulab jamuns get fried take out from the pan and immediately transfer the balls into little hot sugar syrup. Do not put the balls on tissue paper

. 9. Repeat the same process for rest of the balls.

10. Let the gulab jamun soak in sugar syrup for 2-3 hours before serving. For better result soak it for 6 hrs in sugar syrup.