Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, gulab jamun. One of my favorites food recipes. This time, I will make it a bit unique. 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 popular of current trending foods in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They are fine and they look fantastic. Gulab jamun is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have gulab jamun using 10 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Gulab jamun:
- Prepare 200 gm gulab jamun mix (any brand)
- Take 200 gm Mawa
- Take 50 gm grated paneer
- Take 1 tsp Ghee or clarified butter
- Take 4 cups sugar
- Make ready 4 cups water
- Get 3 cardamon pods
- Get 1 tsp Rose water (Optional)
- Prepare 2 cups Oil or ghee for deep frying
- Take 2 tbsp milk to knead
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.
Instructions to make Gulab jamun:
- Mix ghee and gulab jamun mix well
- Now knead mawa and paneer very well with your palm to make them soft and nice.
- Add this mawa paneer mixutre to the gulab jamun mix and mix well
- Add little by little milk to form a soft dough
- Make small dumpling or balls from the dough. Using this recipe I am sure that your balls will be crack free. Ensure to first press hard on the dough and keep rotating between your palm to make a ball with no cracks.
- In the mean time add sugar, water, rose water and cardamom to boil to make syrup or chashni. You need not make any string consistency. just the syrup need to be little sticky thats it… keep it on low flame and avoid any further boil
- Heat oil or ghee in a wok or kadhai on medium flame. once the oil is hot (not very hot but enough so that you when you drop a piece of dough to it, it comes to a float)
- Add gulab jamun balls to oil as per the size of your wok and swirl the oil with a spatula or spoon
- Keep cooking at a low flame until all balls are fully cooked. you may identify it with the colour as below pic
- Now take out the gulab jamun from the kadhai and drain all oil from them and dip in the hot chasni.
- Tasty and tempting gulab jamuns are ready. you can take them out of the syrup after 10 minutes and keep on a plate. similary do for all other balls and then cook the chasni for somemore time so that it comes to a one string consistency, and then pour over the gulab jamun
- You may garnish the jamun with your all times favorite dry fruits like pistachios, almond, chasew or anjeer. But I didnt do any garnishing..
- With this recipe you will be able to make 36 gulab jamuns of an average size (size which is usually available in market) as shown in the pics. Considering 1 serving with 2 pieces, you will be able to serve 18 peoples.
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 is going to wrap this up for this exceptional food gulab jamun recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
