Gulab Jamun is a milk-solid-based sweet from the Indian subcontinent, and a type of mithai, popular in India, Nepal, Pakistan, the Maldives, and Bangladesh, as well as Myanmar. It is also common in Mauritius, Fiji, the Malay Peninsula, South Africa, and the Caribbean countries of Trinidad and Tobago, Guyana, and Suriname. It is made mainly from milk solids, traditionally from khoya, which is milk reduced to the consistency of a soft dough. Modern recipes call for dried or powdered milk instead of khoya. It is often garnished with dried nuts such as almonds to enhance flavour. This recipe is copy cat recipe of Gulab Jamun from Sweet shops in India. They apply the same method to make Gulab Jamun sweet and soft.

Supplies

Sugar - 1½ Cup

Water - 1½ Cup

Saffron - Few Strands

Crushed Green Cardamom - ¼ teaspoon

Khoya – ½ cup

Chenna – 1/3 cup

Maida - 1 tablespoon

Baking Powder - 1 Pinch

Chopped cashewnuts - 1 tablespoon

Oil - for frying

Step 1: Make a Sough Dough

Knead chenna until well combined. Keep aside. Knead khoya until smooth and soft. Mix chenna and khoya. Knead for 2 minutes. Add maida and baking powder to the mixture and fold it all together for completely soft dough. If your dough seems a bit dry, add a tsp. of water/milk to it.

Step 2: Make Sugar Syrup

Add 1 and half cups of water and 1 and half cups of sugar to a big pot. Mix it well, bring it to a roaring boil. Test by dropping one drop of syrup to a bowl of cold water. If the syrup mixes with water after sinking, its ready! Keep aside and add some crushed green cardamom and saffron strands to it.

Step 3: Make Small Balls Out of Dough

Make small size of balls out of the mixture

Step 4: Deep Fry the Balls

Heat up oil in a kadhai. Slowly add the balls and let them sink into the oil. Once it rises, start stirring slowly, creating round turns into the pan so that the balls move and get the color and fried from all sides. Once, the Gulab Jamuns are of the color you had been searching for, transfer it to the warm sugar syrup.