Gulab jamun (also spelled Gulaab jamun) is a
milk-solid-based sweet from the Indian subcontinent, and a type of Sweet dish,
popular in India, Nepal, Pakistan, the Maldives (where it is known as Gulaabu Jaanu),
and Bangladesh (where it is known as Gulab jam), as well as Myanmar. It is also
common in Mauritius, Fiji, the Malay Peninsula, South Africa, and the Caribbean
countries.
It is made mainly from milk solids, traditionally from
khoya, which is milk reduced to the consistency of a soft dough. Now a day’s
people are really getting busy so they don’t have much of the time to make
Khoya at home. And to purchase it from outside will cost little high. We modern
generation creates modern recipes and by that call will use powdered milk
instead of khoya. It will be super easy , super delicious and of course time
saving recipe .
It is often garnished with dried nuts such as almonds and
cashews to enhance flavour.
Ingredients for Sugar Syrup
2 Cups of water
1.5 Cups of Sugar
¼ Tsp Cardamom Powder
½ Tsp Lemon Juice (For No Crystallization)
Method for Sugar syrup
- Add Water in a deep pan and heat on a medium flame. Add Sugar and let it dissolve Completely. After that add Cardamom Powder and Lemon Juice and boil it for 15 mins.
- Sugar Syrup shouldn’t be thick. Your Sugar syrup is ready.
Ingredients For Gulab Jamun Dough
1 Cup Milk Powder
1 Tbsp All Purpose Flour
½ Tsp Baking Powder
¼ Tsp Cardamom Powder
1 Tbsp Ghee or unsalted
Butter
1 Egg
Oil for Frying
Method for Gulab Jamun Balls
1.
Take 1 Bowl and Mix first 4 ingredients (Milk
Powder, All Purpose Flour, Cardamom and Baking Powder) and then add wet
Ingredients Ghee or Unsalted Butter and Egg.
2.
Make a stiff dough out of all the Ingredients
but don’t knead the Dough. Kneading will result to hard Gulab Jamun. The dough
needs to be little sticky.
3.
Make small balls of your desire, but don’t make
too big balls as when you will fry them, they will be bigger in size. While
rolling balls it should not have any cracks and the ball should shine.
4.
Now in a Pan heat up the oil on medium heat. Don’t
heat up the oil much. As you drop a small ball of Gulab jamun in the pan it
will start getting small bubbles from its sides. This is the perfect time to
fry your Gulab jamun balls.
5.
You will see that when you add the balls it
was in the bottom of the pan but as they fry, they will come up. Fry until your
desired colour achieved.
6.
Remove from the hot oil and directly transfer it
to the sugar syrup (Sugar syrup should be Mild hot)
7. Rest the balls in sugar syrup for at least 15 mins. Serve them Hot.
TTips by Nisrin
Don’t make sugar syrup too thick as it will be difficult for
the Gulab Jamun Balls to absorb Sugar syrup
When you make dough for Gulab Jamun Balls, Don’t Knead the
dough as it will make your Gulab jamun hard.
If you feel that your Dough is very dry, then u can add a
little milk.
Whatever ingredients you take, should be on room temperature.
While making Dough should be sticky and while rolling the
balls it should be crack free and shiny.
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