Angoori Gulab Jamun is a well-known and loved Indian dessert that is very popular to people regardless of age. The preparation is just like how you prepare regular Gulab Jamun. The only thing that makes this one different is its small size. Angoori (or Anguri) comes from the word Angoor which means grapes in Indian, just to inform you.

 Angoori Gulab Jamun
Angoori Gulab Jamun

 

Ingredients

 

For Gulab Jamun

  • 1 cup Khoya or Mawa, crumbled
  • 2 tbsps. Maida
  • ¼ tsp. Baking Soda
  • 2 – 3 tbsps. Milk
  • ½ tsp. Saffron Strands
  • Oil or Ghee for frying

 

For Syrup

  • 2 cups Sugar (white or brown)
  • 1 cup Water
  • ½ tsp. Green Cardamom Powder or Pods
  • ½ tsp. Saffron Strands
  • ½ – 1 tbsp. Rose Water (optional)

 

Directions

  1. Prepare the Gulab Jamun first by mixing crumbled Mawa, maida, milk and saffron strands in a large bowl. Mix it very well, making it into a soft dough. Keep kneading and adjusting the dough by adding some milk until it becomes soft.

 

  1. Take some of the dough, roll it between your palms and shape it into grape-sized balls. If your dough starts crumbling on the edges, dip the edge in milk then form it into balls again. Make sure that there are no cracks in the balls or they will start to crack when you cook it.

 

  1. Fry the balls over medium-heated oil until the Gulab Jamun starts floating and sizzles inside the pan. Once it turns golden-brown, remove from pan then drain the excess oil.

 

  1. Next, prepare the syrup by combining all of the ingredients in a pan then let it boil over medium flame. Some residue will start forming on top of the syrup so remove it by using a small spoon. Keep boiling until it starts to thicken. Remove the rest of the residue by straining the syrup after it gets cooked.

 

  1. Put the Angoori Gulab Jamun in syrup and let it soak for at least 30 – 40 minutes until it absorbs some of the syrup. Put in a serving plate, garnish with some saffron strands then serve it hot.

 

 Angoori Gulab Jamun
Angoori Gulab Jamun

 

 Angoori Gulab Jamun
Angoori Gulab Jamun

 

 Angoori Gulab Jamun
Angoori Gulab Jamun

 

 Angoori Gulab Jamun
Angoori Gulab Jamun

 

 Angoori Gulab Jamun
Angoori Gulab Jamun

 

 Angoori Gulab Jamun
Angoori Gulab Jamun

 

 Angoori Gulab Jamun
Angoori Gulab Jamun

 

 Angoori Gulab Jamun
Angoori Gulab Jamun

 

 Angoori Gulab Jamun
Angoori Gulab Jamun

 

 Angoori Gulab Jamun
Angoori Gulab Jamun

 

 Angoori Gulab Jamun
Angoori Gulab Jamun

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