Deep fried sweet dumplings stewed in sugar syrup
Preparation Time : 30-45 minutes
Cooking Time : 10-15 minutes
Ingredients :
Mawa (khoya) 1 1/2 cup
Cottage cheese (paneer, chenna) 1/4 cup
Soda bicarbonate 1/4 teaspoon
Refined flour (maida) 3 tablespoons
Green cardamom powder(elaichi) 1/4 teaspoon
teaspoon Sugar 2 cups
Ghee to deep fry
Method :
Grate khoya and mash chenna and keep aside.
Mix the two along with soda bicarbonate, refined flour, green cardamom powder and a little water to make a soft dough.
Divide into sixteen equal portions and shape into balls. Make sure the balls dont crack.
Prepare a sugar syrup with sugar and two cups of water.
Clear the syrup by removing the scum, if any.
Heat ghee/oil in a kadai.
Add the balls and deep fry on low heat till golden in colour. Drain and soak in the sugar syrup for atleast fifteen to twenty minutes before serving.
Tips:
Do not cook on very high heat as the dumplings will burn on the outside and remain raw inside.
Some serving suggestions: Warm Gulab Jamuns with ice cream; Gulab Jamun with thick cream; Gulab Jamun garnished with shavings of dried fruit like pistachio and almond.
Don’t place the gulab jamuns in the syrup immediately after frying. This will cause the gulab jamuns to lose their shape and become chewy.
