Langda Gulab Jamun or Cylinder Gulab Jamun 🥮
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Langda Gulab Jamun or Cylinder Gulab Jamun 🥮 |
Ingredients:
For the Gulab Jamun:
1 cup khoya (mawa), crumbled
¼ cup all-purpose flour (maida)
¼ tsp baking soda
2 tbsp milk (as needed for kneading)
1 tbsp ghee (for kneading
Ghee or oil for deep frying
For the Sugar Syrup:
1 ½ cups sugar
1 ½ cups water
3-4 cardamom pods, crushed
1 tsp rose water (optional)
Few saffron strands (optional)
½ tsp lemon juice (to prevent crystallization)
Instructions:
Prepare the Sugar Syrup:
1. In a pan, combine sugar and water, then bring it to a boil.
2. Add cardamom, saffron, and lemon juice. Simmer for 8-10 minutes until slightly sticky.
3. Turn off the heat and mix in rose water. Keep warm.
Prepare the Gulab Jamun Dough:
1. In a bowl, mix khoya, maida, and baking soda.
2. Add a little milk and knead into a soft, smooth dough (not sticky or too dry).
3. Grease your hands with ghee and shape small portions into elongated cylinders.
Frying the Gulab Jamun:
1. Heat ghee or oil on low-medium heat.
2. Fry the jamuns slowly, stirring gently for even cooking, until golden brown.
3. Drain excess oil and immediately drop them into the warm sugar syrup.
4. Let them soak for 2-3 hours for best results.
Serving Suggestions:
Serve warm or at room temperature.
Garnish with chopped pistachios or silver leaf (varak).
Pair with rabri for a richer experience.
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