Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, gulab jamun. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Gulab jamun is a classic Indian sweet. Gulab Jamun is one of India's most popular sweet. These deep-fried dumplings/donuts made of dried milk [khoya] are dipped in a rose-cardamom flavored sugar syrup and make quite a treat.
Gulab Jamun is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. They’re nice 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 that.
The ingredients needed to make Gulab Jamun:
- Prepare Syrup:
- Take 354 g Water,
- Make ready 200 g Granulated Sugar,
- Make ready 4 Green Cardamon Pods,
- Prepare Pinch Saffron,
- Prepare 2 TBSP Rose Water,
- Make ready Fresh Lemon Juice, 1/2 Lemon
- Prepare Mawa / Khoa:
- Make ready 1 TBSP Ghee,
- Prepare 180 g Whole Milk,
- Prepare 128 g Good Quality Milk Powder,
- Get Jamun:
- Take 78 g Unbleached All Purpose Flour,
- Take Pinch Baking Soda,
- Prepare 2 TBSP Whole Milk,
- Prepare 1 TBSP Rose Water,
- Prepare Canola / Peanut / Grapeseed / Vegetable Oil, For Frying
Soft, spongy and melt in mouth gulab jamuns drenched in delicately flavored sugar syrup is a traditional sweet in India. Gulab jamun (or gulaab jamun) is among India's most popular desserts and it's often referred to as "Indian doughnuts." This delicious treat consists of soft, melt-in-your-mouth. Gulab Jamun is a traditional dessert that is popular in South Asian countries such as India and Pakistan, as well as Caribbean countries such as Trinidad and Jamaica. Gulab Jamun is easily the most popular and loved dessert in India.
Steps to make Gulab Jamun:
- Prepare the syrup. - - In a sauce pot over medium heat, add all the ingredients. - - Stir to dissolve the sugar.
- 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.
- Prepare the mawa or khoa. - - Add ghee and milk into a skillet. - - Stir to combine well. - - Turn the heat up tp medium.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- The jamun should expand and become plump. - - Ladle the syrup onto serving plate. - - Transfer the jamun onto the syrup. - - Serve immediately.
Gulab jamun is best described as an Indian version of a donut immersed in a sweet syrup. Gulab jamun recipe is especially dear to me. Gulab jamun / Gulab Jamoon - the name itself tempts us very much right? It is the most easiest sweet recipes that we can make for any occasions like Diwali or birthdays, anniversaries or any celebration. The name literally is gulab meaning rose and jamun- the only thing I can think of is a round fruit of the same name. (If anyone knows better let me know!) The synopsis.milk is boiled down into a thick.
So that is going to wrap this up for this special food gulab jamun recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
