Gulab jamuns are popular all over India. Every region in India serves these khoya rounds deep fried in ghee and soaked in hot saffron flavoured syrup. The khoya or mava used for the Gulab Jamuns is of a special kind .Frying Gulab jamuns is an art in itself. The flame has to be sufficiently low so that the gulab jamuns get cooked till the inside.
For the Gulab Jamuns:
2 cups (250 grams) Gulab Jamun ka mava (khoya), grated
5 tbsp Corn flour .
1/4 tsp Elaichi ( cardamom)powder
2 tbsp Soda (Bottled)
Ghee or Oil for deep-frying
For the Sugar Syrup
3 cups Sugar.
1 1/2 cup Water.
Kesar a few strands.
Elaichi powder.1/2 tsp.
In a large pan, dissolve the sugar in 1 1/2 cups of water and bring to a boil.
Simmer over a slow flame till the syrup is of 1 string consistency.
Remove any impurtiies which float on top of the syrup using a slotted spoon.
Add the saffron and elaichi powder,keep the syrup warm.
Now to make gulab jamuns.
In a bowl, Grate mawa.
Combine mava,corn flour and cardamom powder and mix well.Sprinkle soda water and Knead to a firm dough .
Divide this mixture into 25 equal portions and roll into rounds. These should have no cracks on the surface as otherwise the gulab jamuns will crack while frying.
Refrigerate for 10 to 15 minutes.
Deep fry in ghee over a slow flame till the jamuns are golden brown in colour.
Drain and immerse in the warm sugar syrup. Soak for 30 minutes.