How to make Gulab Jamun

No festival is complete without plates full of luscious gulab jamuns

Recipe

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Gulab Jamun – SK Khazana Recipe

• Khoya (hariyali mawa) 1 1/2 cups
• Cottage cheese (paneer) grated 1 1/2 cups
• Sugar 2 cups
• Milk 2 tablespoons
• Refined flour (madia) 2 tablespoons
• Cornflour 1/2 teaspoon
• Soda bicarbonate 1/4 teaspoon
• Green cardamom powder 1/4 teaspoon
• Ghee to deep fry
• Pistachios chopepd for garnishing

Method

Step 1

Put sugar in a non-stick sauce pan, add 2 cups water and cook to make a sugar syrup. Add some milk half way through the process and clear the syrup by removing the scum, if any.

Step 2

Take the pan off the heat and keep warm.

Step 3

Take khoya and grated cottage cheese in a plate and mix well. Add refined flour, cornflour, soda bicarbonate and green cardamom powder and mix.

Step 4

Heat sufficient ghee in a kadai. .

Step 5

Knead everything together with a light hand till a soft dough is made.

Step 6

Divide the prepared dough into equal portions and shape them into balls.

Step 7

Deep-fry the balls on a low temperature till golden brown.

Step 8

Drain and soak in the sugar syrup immediately and leave them there for minimum 15-20 minutes before serving.

Step 9

Garnish with chopped pistachios and serve.