Wednesday, July 30, 2014


For the Jamun:
Khova - 90 gms
Paneer-25 gms
Maida -1 tbsp
Cooking soda-1 pinch
Milk-for mixing

For Sugar Syrup:
Sugar-1 1/2 cup
Water-1 1/2 cup
Food colour(optional)-1 pinch
Rose water- 2-3 drops

Oil/Ghee-for deep frying

1.Take the khova in a bowl and mash it nicely and keep it aside.
2.Now take the paneer in the same bowl and mash it nicely.
3.Add both khova and paneer together and mix well.
4.To this,add maida,cooking soda and blend.
5.Add milk to the mixture and mix it to make a soft dough.
6.Let it rest for an hour.
7.Meanwhile,add water,food colour and sugar in a vessel and let it boil.
8.Make a sugar syrup by letting it boil in medium heat for 10-15 mins.
9.Off the stove and add rose water and leave the sugar syrup aside.
10.Now heat the oil in a kadai in a medium flame.
11.Make small balls from the dough and deep fry them.

12.Add the fried balls to the sugar syrup.
13.Let it soak for 2 hours.
14.Gulab jamuns are ready to be served.

1.Do not mix the dough too soft or too tight.
2.Always fry the jamuns in medium heat.
3.Do not fry in hot oil,as it will make the outer dark and uncooked inside.
4.While frying the jamuns,stir them continuously with the ladle to get an even colour.
5.Do not make the sugar syrup too thick nor too runny.
6.If the sugar syrup is too thin,it will spoil the jamuns and it will get bad soon.
7.Make sure that there is no cracks in the balls,as it will split ,when you put it oil as well as in the syrup.

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