INGREDIENTS

  • 200 gms  khoya
  • 1/2  cup maidaPhotoChooser-05fa48d3-f3e1-4735-9452-9971460289fd
  • 1/4 tsp baking soda
  • 1/2 cup milk
  • 8-10 kishmish
  • 3 cup sugar
  • 2 cup water
  • 2 tbs cardamoms powder
  • 1/2 cup almonds
  • Saffron
  • Ghee

METHOD

Put water , sugar , saffron and

Cardamom powder in a pan.

Boil till it comes to a thick syrup

consistency. Keep aside.

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Take mawa and  maida .

Mash properly to remove lumps.

Add milk and baking soda.

Once again mash and make dough

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Make small balls puting 1-2

Kishmish in the center.

Heat ghee in a pan on medium flame.

When ghee is medium hot

add prepared dough balls and

deep-fry them on medium flame.

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now  you can see they turn light

brown and increase in size.

Deep fry them until they

turn golden brown, it will

take around 6-7 minutes.

Drain and transfer them over

kitchen napkin and let them

cool for 5-minutes.

Add fried balls into warm

sugar syrup . Keep them in sugar

Syrup for 1 hour.

Gulab jamuns are ready for serving.

Sprinkle finely chopped almonds.

Serve them warm or chilled.

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