Gulab Jamun By Chef Ajay Chopra
Gulab Jamun is one of the most famous sweets in India. Chef Ajay Chopra shares the recipe for these syrupy sweet balls.Read More
For dough balls
100 gms dhap khoya (moist type khoya)
1 tsp cardamom powder
15 gms maida
oil for frying
milk powder as required
1 cup sugar
1 cup water
3 - 4 whole cardamom
2 tsp rose water
chopped pistachios for garnish
- In a pan, boil one cup sugar and one cup water with a few whole cardamoms. Boil the chashni until the syrup turns slightly sticky and forms a one-string consistency. Add rose water to the chashni.
- Take dhap khoya in a big steel plate and keep kneading with your hands until it becomes extremely soft and smooth.
- Add a pinch of cardamom powder, maida and a little milk powder.
- Leave the gulab jamun dough to rest for 30 minutes and then make round balls of the mixture.
- Deep fry the dough balls on a medium flame until they become evenly brown.
- Once the dough balls are ready transfer them from the oil to hot chashni.
- Garnish with chopped pistachios.
Gulab Jamun is easy to make dessert as it requires very few ingredients. It is made from mawa (khoya) or readymade gulab jamun mix. The balls made from khoya are deep-fried and dipped in sugar syrup flavoured with cardamom, saffron and rose water. The word ‘gulab’ in gulab jamun means rose and hence it is flavoured with rose water.
Generally, hot Gulab Jamuns can be had on their own. However, Gulab Jamuns can also be had with rabdi, vanilla ice cream or kulfi. The soft, spongy, syrupy Gulab Jamuns are relished by one and all.