gulab jamun recipe-How did you make this

 Gulab Jamun is a popular Indian sweet that is loved by people all around the world. It is made with khoya (dried milk solids), sugar, flour, and ghee (clarified butter), and is deep-fried before being soaked in sugar syrup flavored with cardamom, saffron, and rose water. In this article, I will provide you with a detailed recipe to make delicious Gulab Jamuns at home.


Ingredients:


For the Gulab Jamun dough:


1 cup khoya

1/2 cup all-purpose flour

1/4 tsp baking powder

1 tbsp ghee

1-2 tbsp milk (if needed)

For the sugar syrup:


2 cups sugar

2 cups water

1/4 tsp cardamom powder

A few strands of saffron

1 tsp rose water

For frying:


Oil or ghee for deep frying

Instructions:


In a mixing bowl, crumble 1 cup of khoya. Add 1/2 cup of all-purpose flour and 1/4 tsp of baking powder to it. Mix everything well.


Add 1 tbsp of ghee to the bowl and mix again. In this situation, the mixture will look absolutely crumbly.


Add 1-2 tbsp of milk to the mixture and knead it gently to form a smooth dough. Be careful not to over-knead the dough, as it can make the Gulab Jamuns hard.


Divide the dough into equal-sized portions and roll them into smooth balls. Make sure there are no cracks on the surface of the balls.


Heat the oil or ghee in a deep frying pan on medium heat. Have to see when the oil becomes hot then put the balls in the pan. Do not overcrowd the pan, as it can cause the temperature of the oil to drop and result in uneven frying.


Fry the balls until they turn golden brown in color. Stir the balls gently in the oil to ensure even frying. Once done, take them out using a slotted spoon and place them on a paper towel to remove any excess oil.


To make the sugar syrup, add 2 cups of sugar and 2 cups of water to a saucepan. Add 1/4 tsp of cardamom powder and a few strands of saffron to the pan. Mix everything very well and let the mixture come to a boil.

Once the mixture comes to a boil, reduce the heat and let it simmer for about 5-6 minutes. The syrup should be slightly thick in consistency.


Add 1 tsp of rose water to the syrup and mix well. Turn off the heat and let the syrup cool down for a few minutes.


Add the fried Gulab Jamuns to the warm syrup and let them soak for at least 2 hours. The Gulab Jamuns will absorb the syrup and become soft and juicy.


Now serve gulab jamuns hot or at room temperature with love. You can garnish them with chopped nuts like pistachios or almonds if you like.


Tips:


Khoya is readily available in Indian grocery stores. You can also make it at home by simmering milk until it thickens and the moisture evaporates.

The dough should be smooth and not sticky. If it is too dry, add a little milk to it to bring it together.

Make sure the oil or ghee is hot enough before adding the balls. If it is not hot enough, the balls will absorb too much oil and become greasy.

The sugar syrup should be warm when you add the fried Gulab Jamuns to it. If it is too hot or too

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