AuthorNishant SarojThis classic Indian dessert usually enjoyed during festive occasions, might seem impossible to make at home but can actually be made at home. Gulab meaning rose and Jamun meaning berry makes for Gulab Jamun as a berry-sized ball dunken in rose flavoured sugar syrup. It can be served hot with milkey cream or just a stand-alone chilled dish.
Serving Size 10
Servings 5
- Amount Per Serving
- Calories 145
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 2g10%
- Cholesterol 10mg4%
- Sodium 40mg2%
- Potassium 105mg3%
- Total Carbohydrate 19g7%
- Sugars 18g
- Protein 2g4%
- Vitamin A 2%
- Vitamin C 1%
- Calcium 12%
- Iron 2%
- Phosphorus 9%
- Magnesium 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Take required quantity of sugar and water in a deep pan. Stir and bring to boil on high flame for sugar to dissolve
Now add milk and cardamom seeds to the sugar water. Boil further and strain.
Then add saffron and cardamom powder and bring the mixture to rolling boil for about 5-6 minutes until it becomes little sticky.
Take the Khoya in a medium size deep bowl.
Add baking soda and maida. Combine them thoroughly but gently using a spoon.
Add a teaspoon of milk to it and knead all of them together to make a smooth and soft dough. Add another teaspoon of milk if required.
Make sure that the dough is a bit softer to avoid cracking of ball while deep frying.
Divide the dough into equal parts and make smooth surfaced balls out of it.
Now heat ghee in a pan over medium flame and add the Jamun balls to deep-fry them. Cook evenly until it becomes golden brown.
Now heat ghee in a pan over medium flame and add the Jamun balls to deep-fry them. Cook evenly until it becomes golden brown.
Hot and tasty sweet dish is ready to serve.
Ingredients
Directions
Take required quantity of sugar and water in a deep pan. Stir and bring to boil on high flame for sugar to dissolve
Now add milk and cardamom seeds to the sugar water. Boil further and strain.
Then add saffron and cardamom powder and bring the mixture to rolling boil for about 5-6 minutes until it becomes little sticky.
Take the Khoya in a medium size deep bowl.
Add baking soda and maida. Combine them thoroughly but gently using a spoon.
Add a teaspoon of milk to it and knead all of them together to make a smooth and soft dough. Add another teaspoon of milk if required.
Make sure that the dough is a bit softer to avoid cracking of ball while deep frying.
Divide the dough into equal parts and make smooth surfaced balls out of it.
Now heat ghee in a pan over medium flame and add the Jamun balls to deep-fry them. Cook evenly until it becomes golden brown.
Now heat ghee in a pan over medium flame and add the Jamun balls to deep-fry them. Cook evenly until it becomes golden brown.
Hot and tasty sweet dish is ready to serve.
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