Gulabjamun (Maida & Corn) Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine maida, corn flour, and a pinch of baking soda.
• STEP 2.Add ghee and mix well to form a crumbly texture.
• STEP 3.Gradually add milk and knead the mixture into a soft dough.
• STEP 4.Divide the dough into small portions and shape them into smooth balls.
• STEP 5.Heat oil in a deep pan and fry the gulabjamun balls until golden brown.
• STEP 6.In a separate saucepan, prepare the sugar syrup by dissolving sugar in water and adding cardamom powder and rose water.
• STEP 7.Once the gulabjamun balls are fried, transfer them to the sugar syrup and let them soak for at least 30 minutes.
• STEP 8.Serve the gulabjamun warm, garnished with chopped nuts.
• STEP 9.Store any leftover gulabjamun in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Make sure the oil is not too hot while frying the gulabjamun to ensure they cook evenly.
• Knead the dough gently to avoid overworking it, as this can result in dense gulabjamun.
• Allow the gulabjamun to soak in the sugar syrup for at least 30 minutes to ensure they are soft and moist.

Storage and Serving

• Gulabjamun can be served warm or at room temperature.
• Garnish with chopped nuts like almonds or pistachios for added flavor and presentation.
• Leftover gulabjamun can be stored in an airtight container in the refrigerator for up to 3 days.