How to Make Pista Gulab Jamun | Indian Cuisine

Pista Gulab Jamun is a mouth-watering & luscious Indian Sweet Dish that is prepared from whole dry milk (Khoya or Mawa). Gulab Jamun ingredients include whole dry milk (Mawa), refined flour (Maida), Sugar, Baking Powder, Cardamom Powder, Baking Powder, Pista and Milk. Refined flour is mixed with whole dry milk to form a soft batter. This batter is formed into small balls, deep fried in ghee & then dipped in Sugar Syrup. The sugar syrup used to dip the balls is usually flavored with rose water or saffron.

It is a succulent Indian delicacy that is savored with delight across India in parties, weddings & Indian Thalis. It is one of the most widely served desserts after the meals. Refer to the easy recipe to make Gulab Jamun, prepare it at home & satisfy your sweet cravings.

Print Recipe

Easy & instant Gulab Jamun recipe – Pista Gulab Jamun

Refer to the step-by-step easy & quick Pista Gulab Jamun Recipe mentioned below. Prepare it at home to quench your sweet cravings instantly.

Course

Desserts

Cuisine

Indian Cuisine

Prep Time

20 minutes

Cook Time

45 minutes

Servings

people

Ingredients

• 250 Gram(s) Whole Dry Milk Mawa or Khoya
• 100 Gram(s) Refined flour (maida)
• 750 Gram(s) Sugar
• 10 Gram(s) Cardamom Powder Elaichi Powder
• 50 Gram(s) Pista
• 150 Milliliter(s) Milk
• 2 Gram(s) Baking Powder
• 250 Milliliter(s) Edible Oil

Course Desserts Cuisine Indian Cuisine Prep Time 20 minutes Cook Time 45 minutes Servings people Ingredients 250 Gram(s) Whole Dry Milk Mawa or Khoya 100 Gram(s) Refined flour (maida) 750 Gram(s) Sugar 10 Gram(s) Cardamom Powder Elaichi Powder 50 Gram(s) Pista 150 Milliliter(s) Milk 2 Gram(s) Baking Powder 250 Milliliter(s) Edible Oil

Instructions

1. Mix Maida with Mawa in a bowl. Add baking powder & Cardamom Powder to it & mix well.

   
2. Rub this mixture thoroughly with palms to make a soft batter. (You may add milk to soften the batter, in case Mawa is dry).

   
3. Now make small balls of the batter & put a Pista in the centre of each ball.

   
4. Heat edible oil in a thick-bottom pan.

   
5. Now Deep Fry each ball on low flame. Once fried, keep the balls aside.

   
6. Take 800 ML water in a pan. Add 750 Grams of Sugar to it & boil it for 30 minutes until thick sugar syrup is formed.

   
7. Dip the balls in the sugar syrup for a minimum of 30 minutes to 2 hours.

   
8. Once the Gulab Jamuns are completely immersed in the syrup, reheat them & serve hot.

   

Recipe Notes

Contact Chef: Payal Jethani

Frying Tips for Gulab Jamun:

1). Ensure the temperature of oil or ghee to be used for frying is neither too high nor too low.

2). Firstly, heat the oil to medium-hot & then reduce the flame to medium-low & leave for a minute & then fry the dough balls.

3). Extremely hot oil or ghee will turn the dough balls to golden brown quickly, however the inner portion will remain uncooked.

4). Traditionally, pista gulab jamun are deep fried in ghee, however you may choose the frying agent as per your preference.

If you like this recipe you may also try Ras Malai

0