Simple recipe: Gulab Jamun
These deep-fried dumplings/donuts made of dried milk [khoya] are dipped in a rose-cardamom flavored sugar syrup and make quite a treat. I love gulab jamun, but this recipe doesn't have the right proportions in the dough. Even so, the cooking technique is SPOT ON. You can cook Gulab Jamun using 14 ingredients and 4 steps. Here is how you cook Gulab Jamun.
Ingredients of Gulab Jamun
- Prepare of For Sugar Syrup.
- You need to prepare 1 1/2 cup of sugar.
- Prepare 1 cup of water.
- You need to prepare 1/4 tsp of Cardamom powder.
- Prepare 1/2 tsp of Rose essence/ flavour or Rose water.
- You need to prepare 1 tsp of Lemon juice (prevents sugar from crystallising).
- You need to prepare of For the Gulab jamun dough.
- Prepare 125 gm of Mawa/ Khoya (homemade or store bought).
- You need to prepare 2 tbsp of Maida / All-purpose flour.
- You need to prepare 1/4 tsp of Cardamom powder.
- Prepare 1/4 tsp of Baking powder.
- You need to prepare 15 of Saffron strands (optional).
- Prepare 3 tbsps of milk or as needed.
- Prepare of Veg oil to deep fry.
If you want to make this recipe as is, just work milk powder into the soft dough. Gulab Jamun is a delicious Indian version of donuts immersed in warm sweet syrup. 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).
Gulab Jamun instructions
- Grate or make into fine powder with the help of Mixer grinder....and before adding flour smash more with your hand so that there are no lumps. Add the other ingredients, add little milk at a time and form a soft lump free dough....cover with cling wrap and keep it while you quickly prepare the sugar syrup which takes about 5-10 minutes..
- Prepare the sugar syrup, cook till it becomes sticky but doesn't reach the string consistency. Once done add the lemon juice, rose water or flavour and Cardamom powder and mix. Let it cool a bit but should still be hot /warm..
- Divide the dough into 15 parts or as per the size you want. Put saffron strands or Cardamom seeds if you prefer and form round balls without any cracks. I made and fried in three batches so that the balls doesn't dry up and crack. While frying do not overheat the oil and fry low to medium flame otherwise it will get the kala jamun/jaam (another sweet dish like gulab jamun) like darker colour instead of the light brown colour of the Gulab Jamun. When you fry turn the balls to fry evenly..
- Once done, keep it on a kitchen paper and let it cool for 2-3 minutes and then put them in the syrup.....don't fry and put the Gulab jamun directly in the syrup...this will make the outer coat of the gulab jamun soft and blister like. (Once the syrup was prepared I had poured it in a bowl so that the syrup doesn't get overcooked.) In this way prepare the rest of the Gulab Jamun. Let it soak for an hour or two and serve. Bon Appetite!.
Soft, spongy and melt in mouth gulab jamuns drenched in delicately flavored sugar syrup is a traditional sweet in India. Gulab Jamun is the most popular Indian dessert. Gulab Jamun's are deep fried donut-like balls, soaked in sweet rose flavored syrup. They are so delicious and taste absolutely heavenly. Gulab Jamun with Khoya: Gulab Jamun literally translated to rose berries, while rose means gulab and jamun are deep purple colour berries.
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