Ingredients
| • | Mawa (khoya) | 1 1/2 cup |
| • | Chenna | 1/4 cup |
| • | Soda bicarbonate | 1/4 teaspoon |
| • | Refined flour (maida) | 3 tablespoons |
| • | Green cardamom powder | 1/4 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. 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.
Chef's Tip
Temperature of the oil should be low or the jamuns will remain uncooked from inside. You may stuff Gulab Jamuns with saffron and pistachio nuts or mishri.
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. 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.
Chef's Tip
Temperature of the oil should be low or the jamuns will remain uncooked from inside. You may stuff Gulab Jamuns with saffron and pistachio nuts or mishri.
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