Malai Gulab Jamun – the name itself tempts us very much right? It is the most easiest sweet recipe that we can make for any occasions like Eid or birthdays, anniversaries or any celebration. These Malai Gulab Jamun are different from normal gulab jamun, as they contains good amount of Semolina (suji) and a unique ingredients are fresh cream and desiccated coconut. They are soft, sweet and utterly addictive. Check it out the Malai Gulab Jamun recipe here!!
[one_third] Prep Time: 4 hours [/one_third] [one_third]Cook Time: 25 minutes[/one_third] [one_third_last] Servings: 8[/one_third_last] [review] [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 2 cups milk
- 1 cup all purpose flour
- 1/2 cup full cream powder milk
- 2 tablespoon Semolina(suji)
- 1 teaspoon baking powder
- 2 tablespoon clarified butter or ghee
- a pinch of salt
- Oil for deep frying
For Sugar Syrup:
- 4 cups water
- 2 cups sugar
- 4 Green cardamoms
- few saffron strands
For The Malai Gulab Jamun filling
- 1 cup desiccated coconut
- 1 cup fresh cream, thick
- 4 tablespoon almonds and pistachios, chopped
[/tab] [tab]Yield:8 servings Nutritional information is not yet available. [/tab] [/tabs] Directions: [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
In a large bowl, combine the flour, semolina, powder milk, clarified butter, baking powder, milk and salt. Knead a soft dough with your hands. Step 2 Cover the dough and leave it for 30 minutes.
To Make sugar syrup: In a saucepan, add sugar, water, green cardamom and saffron stands. Bring water to a boil. Cook and stir over medium heat for 20 minutes or until sugar dissolves.
Make small balls of the dough with wet fingers. (note: make sure the balls have no crack on the surface).
Heat oil in a deep pan over medium high heat. Deep fry the prepared gulab jamuns until golden brown. Remove from the oil and add into the warm sugar syrup. Mix and cover wit a lid.
Leave them as it is in sugar syrup for at least 2 hours.
Gently squeeze out the syrup and make a slit on any one end of the gulab jamun.
Fill in the cream then roll in the desiccated coconut.
Garnish with pistachios and almonds. Malai Gulab Jamun is ready to serve. Enjoy!!
- You can serve this malai gulab jamun after meals as a sweet dessert.