Gulab jamun
Gulab jamun

Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, gulab jamun. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Gulab jamun is a classic Indian sweet. Gulab Jamun is one of India's most popular sweet. In India, you would find gulab jamun at every wedding, party, birthday and festivals.

Gulab jamun is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. Gulab jamun is something which I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have gulab jamun using 5 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Gulab jamun:
  1. Prepare 1 cup Maida
  2. Prepare As required Koya
  3. Prepare 1 tsp Baking powder
  4. Get 250 gms sugar
  5. Get 1 cup water

As India's most popular dessert, gulab jamun is a staple in most parts of the country. Gulab Jamun with Khoya Recipe (with Step by Step Photos). Soft, spongy and melt in mouth gulab jamuns drenched in delicately flavored sugar syrup is a traditional sweet in India. I love gulab jamun, but this recipe doesn't have the right proportions in the dough.

Steps to make Gulab jamun:
  1. Take 1 cup khoya or mawa (200 grams) in a bowl. Soft khoya also known as ‘daap ka khoya’ or ‘chikna khoya’ is used for making gulab jamun. This is a soft khoya, so it mashes and kneads very well.
  2. Mash it very well. There should be no lumps or small bits or pieces in the khoya. You can also grate and then mash the khoya. Do not mash too much. Just mash and proceed with the next step.
  3. Then add ¾ cup or 100 grams grated paneer, fine rava (semolina), 2 tablespoons all-purpose flour, ¼ teaspoon baking powder and ½ teaspoon cardamom powder to the mashed khoya. There should be no lumps in both the mawa and paneer. If there are lumps, then the texture of the gulab jamun is not even and smooth. The bits and pieces of mawa or paneer give a bite while eating the gulab jamun.
  4. Mix well.
  5. Add 1 tablespoon milk and gather together to form a dough with milk. Don’t knead. just gently mix. If you are unable to form balls or if the mixture appears dry, then add a few teaspoons of milk and mix again. Cover the dough and keep aside for 30 minutes.
  6. Mix 1.75 cups (250 grams) sugar in 1 cup water.
  7. On a medium-low flame, heat the sugar solution till it becomes sticky. You just need to switch off the fire before the syrup reaches a one thread consistency. The syrup should be sticky and not watery. You can even cook the sugar syrup till it reaches a half-string consistency.
  8. Add rose water and stir. Keep the sugar solution aside. On cooling, if the sugar syrup crystallizes, then just add 2 to 3 tablespoons water and warm the syrup again. Stir while warming the syrup. The sugar crystals will disappear.
  9. Make small balls from the dough without cracks. Cover the gulab jamun balls and keep aside.
  10. Heat oil until it is medium hot. Lower the flame to a medium-low or low and wait for a minute. Then gently place the gulab jamun balls in the oil. If in case, the gulab jamun is breaking while being fried, then add some more maida (about 1 to 2 tablespoons) in it. Mix gently again. Keep aside for fifteen minutes. Then later fry. You can also check one small piece before frying the rest. if it breaks, then use the tip mentioned above.
  11. Once they start to have tiny golden spots, keep on rotating them in the oil, so that the jamun are evenly browned. Since I was taking pics, I browned a few of them more.
  12. Remove the fried gulab jamun balls and then drain them on kitchen paper towels to remove extra oil.
  13. Then place the hot gulab jamun in the sugar syrup. Then continue frying the gulab jamun this way in batches.
  14. When all the gulab jamun are placed in the sugar syrup, then keep the whole pan on a low flame for 1 to 2 minutes, till the jamun become soft. Heating helps the jamun to absorb the syrup and become soft. The gulab jamun increases a bit in size. Don’t overcook as then they can break. Use a large pan, so that the fried jamun balls are not overcrowded and you can easily stir them gently while they are simmering.
  15. Serve gulab jamun warm or at room temperature. You can also chill them and serve them cold. Garnish them with rose petals or almond slivers.

Even so, the cooking technique is SPOT ON. If you want to make this recipe as is, just work milk powder into the soft dough. See more ideas about Gulab jamun, Indian sweets, Indian food recipes. Custard with Gulab Jamun and Praline topping is a creamy and delicious dessert that is perfect to serve with any Indian meal. Gulab Jamun is the most popular Indian dessert.

So that’s going to wrap it up for this special food gulab jamun recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!