Gulab Jamun recipe - How to make Gulab Jamun

 

Material:

• Mawa (Khoya) - 250 grams (1 1/4 cup)

 • Paneer - 100 grams (1/2 cup)

 • Maida (refined flour) - 20 - 30 grams (2-3 table spoon)

 • Cashew - 1 tbsp (cut into 8 pieces of cashew)

 • Raisins - Table spoon

 • Sugar - 600 grams (3 cups)

 • Ghee - for frying Gulab Jamun

Process:

 • Put the mawa, paneer and all purpose flour in a wide and big vessel and knead it until it looks like a soft, smooth kneaded dough. Mawa for making Gulab Jamun is ready.

 • Prepare sugar syrup before frying gulab jamuns. The method of making syrup is given below. Chashni is ready.

 • Take out a little mawa (about a small spoon) from the prepared mawa with the help of fingers, flatten it on the palm and place 3-4 cashew pieces and a raisin on it to fill it. Lift the mawa from all sides and close the cashew raisin inside the mawa, now keep it between both the palms and make it round, after the mawa is well formed, keep it in a plate. Prepare all the balls in the same way.

 • Put ghee in a pan and heat it. You can test before frying gulab jamun (put one gulab jamun in ghee and fry if gulab jamun is bursting in ghee, then add some more flour to the mawa of gulab jamun).

 • Put 3-4 balls in the pan and fry ( keep the flame on low. While frying the gulab jamun, do not put a ladle on it, but pour hot ghee on it with a ladle and after it turns brown, stir it lightly, fry the gulab jamun. Fry until they turn brown on all sides. Take out the fried gulab jamuns from the pan and keep them in a plate. After cooling a little, after 2 minutes dip them in the syrup. Similarly, make round gulab jamuns of all the mawa, fry them and put them in the syrup. Dip it.

 • How to make syrup

 In a vessel, mix 300 grams of water (half the quantity of sugar) in sugar and keep it on the fire to make sugar syrup.

 • When the syrup comes to a boil, the sugar dissolves in the water, after that cook it for 1-2 minutes more. Drip 1-2 drops from the syrup solution on the plate. Check it by sticking it between the thumb and the finger, the syrup should stick between the finger and the thumb, half a wire syrup ie the wire should be made for a very short distance, cool the syrup, sieve it.

 • Put the fried Gulab Jamun in this syrup. In 1-2 hours, Gulab Jamuns will become sweet and delicious after absorbing the sweet juice.

 • Gulab jamuns are ready. Serve them hot or cold and eat them.

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