This Diwali, why not make these at home, so here is a simple recipe to make these gorgeous looking gulab jamun, n trust me its not the difficult too. Oh! yes, please don't forget to read the notes as they are very important and will help in making perfect Gulab Jamuns.
Khoya / Mawa - 1 cup
Chenna / homemade paneer - 1/4th cup
Maida - 1 tablespoon
Baking powder - 1/8th teaspoon
Cardamom powder - 1/4th teaspoon
Sugar - 1 1/4th cup
Water - 1 1/4th cup
Oil or ghee for frying the Gulab Jamuns
Grate Khoya / Mawa in a large mixing bowl or parath, add crumbled chenna, maida and baking powder. Mix well and kneed with your palm to ensure that there are no lumps and the mixture should reach a smooth dough like consistency.
Cover the dough and let it rest for 20-25 minutes.
Add the gulab jamuns, along with chopped pistachios to the warm sugar syrup, if the sugar syrup has cooled down then don't forget to warm it before adding the gulab jamuns. Let the Gulab Jamuns soak in the sugar syrup for at least 1-2 hours before serving.
Enjoy garma garam home made Gulab Jamuns this festive season.
"WISHING YOU AND YOUR LOVED ONES A VERY HAPPY DIWALI, STAY BLESSED!!!!"
I have used home made Khoya / Mawa to make the Gulab Jamuns,recipe for the same is on the blog and here is the link to the same.
Link to Khoya / Mawa - http://www.spicynotes.net/2014/10/homemade-khoya-or-mawa.html
While mashing the grated khoya and paneer ensure that there are no lumps as this will effect the texture of the gulab jamuns, Bits and pieces of mawa or paneer will give a granular texture, which is not very plesent, as we would like our gulab jamun to be smooth and just melt in the mouth.
When making the gulab jamun balls if the mixture seems crumbly, just add a few spoons of milk to bring the dough together, cover and keep aside for 5-7 minutes and then roll into smooth balls.
Donot overcrowd the kadhai while frying the Gulab Jamuns ad they tend to expand while frying.
If there are any impurities in the sugar syrup, just add a tablespoon of milk, this will help form a scum on top which can be easily be removed with a spoon.
Let the Gulab jamuns cool before you add them to the warm sugar syrup, if the gulab jamuns are hot then the syrup will not penetrate well, loose there shape, as a result it will have a hard center and a chewy texture.