Gulab Jamun

Gulab Jamun

Gulab jamun is a favourite Indian dessert for many folks. In parties, weddings and even in Indian thalis, gulab jamun happens to be one of the desserts served after the meals.

These soft sugar syrup soaked balls are a treat always. Sometimes to satisfy our sweet cravings, I make gulab jamunsthe recipe. The recipe is easy for a beginner too.

Ingredients

· 1. Khoya-100 gram

2. Maida-50 gram

3. Bread-2 slices

4. Milk-50 gram

5. ¼ tbsp. baking powder

6. sugar- 200 gram(2 cup)

7. water-200 gram(2 cup)

8. Elaichidana- 14-15 elaichidana

9. Cardamom–5-6 green cardamoms(elaichi)

10. Saffron-8-10

11. Ghee for deep-frying

How to prepare it.

1. Take 2 cups sugar, 3-4 green cardamoms (or 1/4 teaspoon cardamom powder) and 8-10 saffron strands in a deep pan.

2. Add 2 cups water and bring mixture to boil over high flame. When it comes to rolling boil, reduce flame to medium and cook until sugar syrup is little sticky, it will take around 10-12 minutes. Stir occasionally in between. Turn off the flame. Sugar syrup is ready.

How to Prepare Jamuns?

1. Take 2 slice of bread and soaked it in 100 gram of milk. Add maida, khoya, baking powder and mix well.

2. Mix them gently using a spoon.

3. Knead all of them together until smooth dough is prepared. If required add a few teaspoons of milk to knead a smooth and soft dough.

4. Divide dough into 16-18 equal parts, fill elaichidana inside every ball. Or you can fill chopped dry fruits (almond, cashew, chiraungi) inside the ball. Grease hands with ghee and make smooth surfaced balls from it. Make sure that there is no crack on the surface of balls because it will make jamuns to crack open while deep frying.

5. Heat ghee in a pan over medium flame. When ghee is medium hot, add a pinch of dough in hot ghee and if it comes upward immediately without changing it’s color, ghee is ready. If it turns brown immediately, ghee is too hot. If it doesn’t come upward, ghee is cold. Add prepared dough balls (4-6 at a time or depending on the size of a pan) and deep-fry them over low to medium flame. As you can see they will turn light golden and increase in size after a minute.

6. After 3-4 minutes, they will turn light golden brown.

7. Deep fry them until they turn golden brown, it will take around 6-7 minutes. Cooking them evenly is the key to soft and textured gulab jamuns.

8. Add fried balls into warm sugar syrup (not hot syrup). If you add them into hot syrup, they will shrink in size.

9. Soak them for at least 1-2 hours before serving. As you can see in the picture, the jammuns are increased to almost double in size. Gulab jamuns are ready for serving. Serve them warm or chilled.

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