Gulab Jamun
Gulab Jamun

Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, gulab jamun. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Deep fry the balls until golden brown, then remove from the oil with a slotted spoon and set aside on kitchen papper to drain. Make a sugar syrup by heating the sugar and water together with the. To make the gulab jamun, grind the cardamom and sugar with a pestle and mortar.

Gulab Jamun is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Gulab Jamun is something which I’ve loved my whole life.

To get started with this recipe, we must prepare a few components. You can cook gulab jamun using 17 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Gulab Jamun:
  1. Prepare Syrup:
  2. Get 354 g Water,
  3. Prepare 200 g Granulated Sugar,
  4. Take 4 Green Cardamon Pods,
  5. Prepare Pinch Saffron,
  6. Take 2 TBSP Rose Water,
  7. Make ready Fresh Lemon Juice, 1/2 Lemon
  8. Prepare Mawa / Khoa:
  9. Get 1 TBSP Ghee,
  10. Prepare 180 g Whole Milk,
  11. Get 128 g Good Quality Milk Powder,
  12. Get Jamun:
  13. Get 78 g Unbleached All Purpose Flour,
  14. Get Pinch Baking Soda,
  15. Prepare 2 TBSP Whole Milk,
  16. Get 1 TBSP Rose Water,
  17. Make ready Canola / Peanut / Grapeseed / Vegetable Oil, For Frying

Perfect Gulab Jamun are like the chocolate cake of Desi celebrations. These soft, cakey balls of fried milk and rosewater syrup appear on wedding banquet tables, restaurant menus and in home kitchens for a reason. It's because almost everybody loves Gulab Jamun. Gulab jamun recipe-is one of the popular sweet recipes in India during most of the Indian weddings and festival seasons including Navaratri, Diwali, Holi, and Eid, etc.

Instructions to make Gulab Jamun:
  1. Prepare the syrup. - - In a sauce pot over medium heat, add all the ingredients. - - Stir to dissolve the sugar.
  2. Bring it up to a simmer. - - Once the syrup coats the back of a spoon, remove from heat. - - Transfer into a large shallow bowl. - - Set aside. - - You should have a clear yellowish color.
  3. Prepare the mawa or khoa. - - Add ghee and milk into a skillet. - - Stir to combine well. - - Turn the heat up tp medium.
  4. Add in the milk powder and stir to combine well. - - Break up large lumps with the back of a spatula. - - Keep stirring until it pulls away from the sides of the skillet and comes together into a dough. - - You have to keep stirring to prevent any burning.
  5. Remove from heat and transfer into a large bowl. - - Prepare the jamun dough. - - The dough has to be prepared while the mawa or khoa is still warm.
  6. Break the dough into crumbly bits with a fork. - - Add in flour, baking soda, milk and rose water. - - Combine together into a dough with your hand. - - Do not knead or work the dough.
  7. Set aside for 10 mins. - - Weigh and divide into 12 equal dough balls. - - Shape each dough balls tightly into smooth balls making sure no large cracks. - - In a dutch oven, add about 4 inches of oil.
  8. Turn the heat up to low. - - When a wooden chopstick is inserted into the oil, there should be little bubbling. - - Gently drop in all the jamun.
  9. Using that wooden chopstick, gently and carefully stir the oil in a circular motion without touching the jamun. - - This is a very crucial step, because once you touch the jamun, it will break apart and create a mess.
  10. Keep stirring gently until the jamun float to the surface. - - Roll the jamun to allow even browning. - - Once the jamun are dark brown in color, fish them out of the oil with a spider. - - Drain off excess oil with the spider.
  11. Immediately add them into the syrup. - - Make sure the jamun are spaced out from one another, as they will expand even more. - - Allow the jamun to soak in the syrup for 2 hrs.
  12. The jamun should expand and become plump. - - Ladle the syrup onto serving plate. - - Transfer the jamun onto the syrup. - - Serve immediately.

There are two popular recipes of gulab jamun available in India the traditional one, is gulab jamun with khoya or mawa and the instant one is gulab jamun with milk powder. Gulab jamun is a classic Indian sweet made with milk solids, sugar, rose water & cardamom powder. It is very famous & is enjoyed in most festive and celebration meals. Traditionally gulab jamun were made using khoya i.e milk solids as the main ingredient. But khoya is not available in many places and is very tedious to make at home.

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