By: Payal
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No Indian celebration feels complete without a plate of gulab jamuns quietly stealing the spotlight.
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The good news? You do not need a special occasion or a readymade mix to make them. Making Gulab jamun at home is easier than it sounds - and it tastes so much better.
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300 grams khoya
3 tablespoons flour
3 tablespoons sugar
Half litre water
A pinch of saffron
200 grams refined oil (for frying)
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Take a mixing bowl and add khoya and flour. Mix them gently until you get a soft dough that holds together.
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Roll the dough into small, smooth balls. Make sure there are no cracks-those can cause them to break while frying.
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To make the sugar syrup, heat ½ litre of water with 3 tablespoons of sugar. Let it come to a light boil. Add a pinch of saffron and turn off the flame. The syrup should be warm, not sticky.
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Heat oil in a deep pan. On medium flame, fry the jamuns until they turn golden brown. Keep moving them around so they cook evenly.
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Take the fried jamuns and drop them straight into the warm saffron syrup. Let them soak for a few minutes. Serve hot, or chill them.
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