Btw. Gulab Jamun literally means Rose-flavoured Dumplings.
Ingredients (for about 20 Gulab Jamuns):
1/2 Kg. Mawa or Khoya (Reduced milk - preferably full fat buffalo milk).
1 Tea Spoon Ground Cardamom Powder.
1-2 Tea Spoon Spoons Rose Extract or Rose Water.
3-4 Cups Refined Sugar - for Syrup.
3-4 Cups Water - for Syrup.
Ghee to fry - you have to use Ghee here, oil won't do justice!!
Preparation:
- Knead Mawa for 10-15 mins continuously using folding method by hands. Ensure it's well kneaded and super smooth with NO lumps. It needs to be velvety in texture. Add Cardamom powder and mix well.
- Divide into 20 equal portions and make balls.
- Deep fry till golden brown.
- Simultaneously, make syrup by boiling water, sugar and rose extract.
- Clear the syrup by removing scum, if any.
- Keep cooking the syrup until about 1/3rd water gets evaporated. The syrup has to be slightly thicker than normal.
- Add the deep-fried Mawa Jamuns into this syrup and let them "drink" the syrup for at least 30-45 mins.
- Garnish with slivered almonds / pistachios and serve warm!
