Gulab Jamun Recipe: Indulge in Winter Delight with Easy Steps  

Gulab Jamun Recipe: As winter sets in, treat yourself to the warmth of homemade saffron-flavored Gulab Jamuns, a soft, spongy delicacy that melts in your mouth. Drenched in a delicately flavored sugar syrup, these traditional sweets are a delightful addition to your winter festivities.

Ingredients:

1/2 cup Maida (All-Purpose Flour)
1 cup grated Mawa (Khoya)
1/8 teaspoon Baking Soda
Ghee (or oil), for deep frying
3-4 Green Cardamoms or 1/4 teaspoon Cardamom Powder (Elaichi Powder)
8-10 Saffron Strands (Kesar)
1½ cups Sugar
2½ cups Water

Directions:

Prepare Mawa (Khoya):

- Boil 1 liter of full-cream buffalo milk until it turns very thick, stirring frequently to prevent sticking. This process takes approximately 1½ hours. Crumble or grate the prepared mawa. If you prefer, you can buy mawa from Indian stores or a dairy store.

Prepare Sugar Syrup:

- Boil 2½ cups of water and add sugar to create a sticky sugar syrup. Cook on medium flame for 10-12 minutes, stirring occasionally. Turn off the flame and let the sugar syrup sit. Reheat for 4-5 minutes after deep-frying the jamuns.

 Prepare Jamuns:

- In a bowl, combine 1 cup of crumbled mawa, 1/8 teaspoon baking soda, and 1/2 cup sifted maida.
Knead into a smooth dough. If needed, add a few teaspoons of milk gradually to achieve the desired consistency.

- Divide the dough into 16-18 equal parts, shaping them into crack-free balls. Heat ghee or oil in a pan. Fry the balls over low to medium flame until golden brown, ensuring even cooking.

- Drain the fried jamuns on a kitchen napkin and let them cool for 5 minutes. Place the fried balls in warm sugar syrup (not hot) and soak for at least 1-2 hours before serving.

Enjoying the Sweet Treat:

- As the jamuns soak in the saffron-flavored syrup, they double in size, creating a delectable winter treat. Serve them warm or chilled for a memorable dessert experience.

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