Homemade Perfection A Step-by-Step Guide to Irresistible Gajar Gulab Jamun

Looking to try a delightful and innovative twist on a classic Indian sweet? This simple recipe allows you to create incredibly soft and juicy Gajar (Carrot) Gulab Jamuns right in your kitchen, perfect for satisfying your sweet cravings or impressing guests. Combining the richness of carrots with the traditional charm of Gulab Jamun, this dessert is sure to be a hit.

Ingredients You Will Need:

• Grated Carrots: 2 cups
• Mawa (khoya): 1/2 cup, crumbled
• Maida (All-purpose flour): 2 tablespoons
• Cardamom Powder: 1/2 teaspoon
• Baking Soda: 1/4 teaspoon
• Oil or Ghee for frying
• For Sugar Syrup:
  • Sugar: 2 cups
  • Water: 1 cup
  • Green Cardamom Pods: 2-3, crushed
  • Saffron Strands: a few (optional, for color and aroma)

Easy Steps to Follow:

1. Prepare the Carrots: Begin by taking 2 cups of grated carrots. In a pan, lightly sauté the grated carrots in 1 tablespoon of ghee for about 5 minutes, or until they soften slightly. Remove from heat and let them cool down.
2. Combine Ingredients: In a mixing bowl, combine the cooled grated carrots, 1/2 cup of crumbled mawa (khoya), 2 tablespoons of maida, 1/2 teaspoon of cardamom powder, and 1/4 teaspoon of baking soda. Mix everything thoroughly to form a smooth dough. Ensure there are no lumps and the dough is uniform.
3. Shape the Jamuns: Grease your palms lightly with oil or ghee. Take small portions of the dough and gently roll them into smooth, crack-free balls. Ensure all the jamuns are similar in size.
4. Prepare Sugar Syrup: In a separate pan, combine 2 cups of sugar and 1 cup of water. Heat it on medium flame, stirring continuously until the sugar dissolves completely. Add the crushed green cardamom pods and saffron strands (if using). Boil the syrup for 5-7 minutes after the sugar dissolves, aiming for a slightly sticky consistency (not a thick one-string or two-string consistency). Keep the syrup warm.
5. Fry the Jamuns: Heat oil or ghee in a deep frying pan over medium-low heat. Once the oil is hot but not smoking, carefully place the shaped jamuns into the pan. Fry them on a low flame, turning occasionally, until they turn golden brown on all sides. This ensures even cooking and a beautiful color. Remove them from the oil with a slotted spoon.
6. Soak in Syrup: Immediately transfer the fried gajar gulab jamuns into the warm sugar syrup. Let them soak in the syrup for at least 30 minutes to an hour, or until they absorb the syrup and become soft and juicy.
7. Serve: Serve your delicious homemade Gajar Gulab Jamuns warm or chilled, garnished with a sprinkle of chopped pistachios or almonds, if desired.

Read More: Homemade Perfection A Step-by-Step Guide to Irresistible Gajar Gulab Jamun