Gulab Jamun Recipe | Kitchen-kitchens – Gulf News

Method

1. In a bowl, add the hariyali mawa and mash well. Make sure there are no lumps. You can also grate and then mash the mawa.

2. Add grated cottage cheese, all-purpose flour and cardamom powder to mashed mawa. There should be no lumps in mawa and cottage cheese.

3. Mix well, bring together to form a paste. Do not knead.

4. If you cannot form balls or the mixture seems dry, add a few teaspoons of milk. Cover the dough and set aside for 30 minutes.

5. Roll the dough into small balls and fill with pistachio flakes and saffron strands.

6. In a cool saucepan, dissolve the sugar in the water. Heat the sugar until it becomes sticky. Extinguish the flame before the syrup reaches the consistency of a thread when tested with a spoon.

7. Add rose water and stir. Keep the sugar syrup aside.

8. While the sugar syrup cooks, heat the oil in a heavy-bottomed saucepan until slightly hot. Lower the heat, wait a minute then gently lower the balls of dough into the oil.

9. Cook until the ‘jamun’ is evenly browned.

10. Remove the fried “jamun”, then place them in the sugar syrup.

11. Once the ‘jamun’ has absorbed the syrup, garnish with pistachio slivers and saffron.

12. Serve hot or at room temperature. Enjoy!

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