Gulab Jamun With Ice Cream - By Chef Vaibhav Bhargava

Preparation Time: 10 mins

Cooking Time: 20 mins

Servings: 12 to 15 Pieces

Ingredients:

Khoya - 125 gm

Maida - 30 gm

Baking Powder - 2 gm

Elaichi Powder - 2 gm

Milk - 30 ml

Paneer - 20 gm

Desi Ghee - For Frying

Sugar - 375 gm

Water - 180 ml

Rose Water - 4 gm

Lemon Juice - 5 ml

Method:

For Sugar Syrup

1. In a pot, add water and boil it. Once boiled, add sugar and cook till it dissolves and reaches a sticky consistency.

2. Check within your fingers while putting a little syrup, it should be sticky but should get separated within fingers.

3. Add rose water, elaichi powder and lemon juice. Mix it and keep aside for later.

For Gulab Jamun Dough

1. Take a bowl, add mawa, flour, elaichi powder and baking powder and mix well with soft hands.

2. Add milk into it to make a smooth dough which is crack free but should not be dry too.

3. Divide the dough to 12 to 14 shaped balls.

4. Take each one and again make the dough to a round ball and keep it smooth and crack free.

Now,

1. Heat ghee in a kadhai.

2. Check the temperature by putting a small piece of dough, it must go in and rise slowly and should not be brown.

3. Increase the flame to medium and start putting balls one by one as much as possible according to the size of the kadhai.

4. Fry them slowly and keep stirring uniformly until they turn light golden brown. Adjust the heat accordingly from low to medium.

5. Rest the gulab jamuns for 3 to 5 minutes and then soak them into the hot syrup (Not too hot).

6. Gently mix them into the syrup and let it kept inside for 30 to 45 mins.

7. Serve gulab jamun in an ice-cream waffle cup with ice-cream and chopped nuts on top.