Gulab Jamuns

Yesterday being my hubby's birthday, I made some of his favorite foods including mutton briyani, chicken kuruma, fish fry, gulab jamuns and also baked his birthday cake myself... :D I made him a black forest cake and it turned out to be great and he liked it a lot. My hubby loves gulab jamuns, but not the ones made using mix. He likes only if I make them from scratch. So I having being trying harder for past few weeks to perfect my gulab jamun recipe and at last it was a great hit with him. After my three bad failures I got this perfect and easy gulab jamun recipe. If you have khoya at hand, yummy, soft gulab jamuns will be ready in few minutes.

For my three previous attempts I found that, the khoya needs to be soft and not too hard. Also right amount of baking soda is needed for gulab jamuns to stay intact when added to the syrup. Cooking the jamuns on a medium flame slowly is important to avoid the solid uncooked center.

Things needed
For jamuns
Home made khoya - 1 Cup
Butter - 1/8 Cup
All purpose flour - 1/8 Cup
Baking soda - 1/8 Tsp
Oil - For deep frying

For sugar syrup
Sugar - 3 Cups
Water - 3 Cups
Cardamon powder - 1 Tsp
Rose extract - 1 Tsp

First make the sugar syrup by dissolving the sugar in water along with cardamon powder and rose extract. Let this mixture boil for about 20 minutes. Turn off the heat and sugar syrup is ready.

Mix all the ingredients for jamuns except oil into a smooth, soft dough. Divide the dough into small balls and roll them between the palms to make smooth balls. Heat oil and fry the balls on a medium flame until golden brow to bit darker brown in color. Put the hot jamuns immediately into the sugar syrup. Let it soak for 2-3 hours.

Soft and delicious gulab jamuns are ready to enjoyed warm or cold.

These yummy gulab jamuns go to SHF- Bite size desserts started by Jennifer guest hosted by Aparna along with the Butterscotch peda.