KITCHEN CLOCK
CHOPPING & PREP
15 min
SEASONING & REST
60 min
COOKING
30 min
TOTAL
105 min
Meetha · No heat
NUTRITION PER SERVING
| Calories | 295 kcal |
| Protein | 5 g |
| Carbohydrates | 37 g |
| Fat | 15 g |
| Fibre | 0 g |
| Sodium | 80 mg |
Estimated from the ingredients and quantities in this recipe, for 6 servings. Not lab tested.
SAMAAN
01Boil sugar and water for 5 minutes until slightly sticky. Add elaichi, saffron and rose water. Keep warm.
02Mash khoya until smooth. Add maida and baking soda and knead gently, adding milk only if it cracks.
03Shape 18 small balls with no cracks on the surface.
04Heat ghee on low. It should bubble gently around a ball, not sizzle hard.
05Fry the jamuns in batches, moving them constantly, until deep brown, 8 to 10 minutes.
06Drop the hot jamuns into the warm syrup. Rest 1 hour so they soak and swell.
07Serve warm with pistachios.
SAWAAL JAWAAB
Why did my gulab jamun turn hard?
The dough had too much maida or was kneaded too hard. Knead only until smooth.
Can I use milk powder instead of khoya?
Yes. Use 1 cup milk powder, 2 tbsp maida, 1 tbsp ghee and enough milk for a soft dough.