How to make Boondi Gulab Jamun -
Gulab jamuns covered with a layer of sweet boondis are simply delicious
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Gram flour, Ghee (घी)
Cuisine : Indian
Course : Mithais
For more recipes related to Boondi Gulab Jamun checkout Mysore Paak, Motichoor Laddoo, Besan ki Burfi, Mysore Pak . You can also find more Mithais recipes like Kakdi Che Ghavan Rocket Dryfruit Barfi Butterscotch Burfi Alutua
Boondi Gulab Jamun Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Boondi Gulab Jamun Recipe
Gram flour 2 cups
Ghee to deep fry
Sugar 1 teaspoon
Melon seeds (magaz) 1 teaspoon
Saffron (kesar) a pinch
Mawa (khoya) grated 2 cups
Refined flour (maida) 5 tablespoons
Paneer (cottage cheese) grated 4 tablespoons
Baking powder 1/2 teaspoon
Sugar 4 cups
Method
Step 1
Mix gram flour with a little water to make a smooth and semi thick batter. Heat sufficient ghee in a kadai and pour batter into it through a perforated ladle to make boondis. Mix sugar with five cups water and boil to make one string syrup.
Step 2
Mix in the boondi, melon seeds, cardamom powder and saffron. Set aside. To make gulab jamuns, mix khoya, refined flour, paneer and baking powder and knead into a dough using half a teaspoon of water.
Step 3
Heat sufficient ghee in a kadai on low heat. Prepare small smooth balls with no cracks and fry in hot ghee on low heat till golden brown. Prepare a thin syrup with sugar and four cups of water. Soak gulab jamuns in it. Remove from the syrup after nearly half an hour and cover each one of them with boondi and form into a laddoo. Chill and serve cut in halves.
Nutrition Info
Calories : 6589 Kcal
Carbohydrates : 1179.3 gm
Protein : 128.1 gm
Fat : 150.5 gm
Other : 30.6 gm
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
