Diwali is just around the corner, and nothing screams celebration like a plate of warm, melt-in-your-mouth Gulab Jamun! But here’s the twist – we’re going to use A2 desi ghee to take this classic sweet to the next level. A2 Desi Ghee isn’t just a healthier option; it enhances the flavour and richness of your sweets like no other. Here’s a simple and delicious recipe that will have your guests coming back for more.
Ingredients to Make Gulab Jamun
For the Gulab Jamun balls:
- 1 cup khoya (mawa)
- ¼ cup all-purpose flour (maida)
- ¼ tsp baking soda
- 1 tbsp A2 Desi Ghee (softened)
- 2-3 tbsp milk (as needed for kneading)
- A2 Desi Ghee, for deep frying
For the sugar syrup:
- 2 cups sugar
- 2 cups water
- 4-5 green cardamom pods
- 1 tsp rose water or a few strands of saffron
Method of Preparation of Gulab Jamun
1. Prepare the Sugar Syrup
Start by making the sugar syrup. In a deep pan, combine sugar, water, and cardamom pods. Bring the mixture to a boil and let it simmer for about 8-10 minutes until slightly thickened. Add rose water or saffron for that fragrant touch, then set aside to cool.
2. Make the Dough
In a mixing bowl, crumble the khoya until smooth. Add the all-purpose flour, baking soda, and A2 Desi Ghee. Mix everything together gently to form a soft dough. Use milk gradually to bind the mixture, but avoid over-kneading. The dough should be soft and pliable but not sticky.
3. Shape the Balls
Divide the dough into small portions and roll them into smooth, crack-free balls. Each ball should be about the size of a marble, as they will expand once fried and soaked in syrup.
4. Fry the Gulab Jamun
In a deep pan, heat A2 Desi Ghee on medium heat. Test the ghee by dropping a small piece of dough; it should rise slowly and not brown immediately. Fry the Gulab Jamun balls in batches, making sure the ghee isn’t too hot to avoid burning. Stir gently to ensure they cook evenly, turning golden brown.
5. Soak in Syrup
Once the Gulab Jamun are fried, drain the excess ghee and immediately transfer them to the warm sugar syrup. Let them soak for at least 30 minutes to absorb the syrup and soften up.
Pro Tip:
For the best results, let the Gulab Jamun sit in the syrup for a few hours before serving. This allows them to become extra soft and syrupy!
This Diwali, treat your family to a classic dessert with a healthy twist. The richness of A2 Desi Ghee brings out an irresistible depth of flavour in these Gulab Jamuns, making them the perfect way to celebrate the festival of lights! Enjoy!
