Showing posts with label gulab jamun recipe. Show all posts
Showing posts with label gulab jamun recipe. Show all posts

Thursday, June 20, 2024

How to Make Gulab jamun at home ? || Gulabjamun Recipe preparation

 How to Make Gulab jamun at home ? || Gulabjamun Recipe preparation


Making gulab jamun at home is a delightful process. Here’s a step-by-step guide to prepare this classic Indian dessert:



Ingredients

# For the Gulab Jamun

- 1 cup khoya (mawa)
- 1/4 cup all-purpose flour (maida)
- 1/8 teaspoon baking soda
- 1-2 tablespoons milk (as needed)
- Ghee or oil for frying

# For the Sugar Syrup

- 2 cups sugar
- 1 1/2 cups water
- 4 green cardamom pods, slightly crushed
- A few saffron strands (optional)
- 1 teaspoon rose water or a few drops of rose essence
- 1 teaspoon lemon juice

# Instructions


# Step 1: Prepare the Sugar Syrup

1. **Combine Ingredients**: In a large saucepan, mix the sugar, water, cardamom pods, and saffron strands (if using).
2. **Boil and Simmer**: Bring the mixture to a boil, stirring occasionally to dissolve the sugar. Once it comes to a boil, reduce the heat and let it simmer for about 10 minutes until it slightly thickens. Add the lemon juice to prevent crystallization.
3. **Add Flavor**: Turn off the heat and stir in the rose water or rose essence. Keep the syrup warm.

# Step 2: Prepare the Gulab Jamun Dough

1. **Grate Khoya**: Grate the khoya finely so that there are no lumps.
2. **Mix Dough**: In a mixing bowl, combine the grated khoya, all-purpose flour, and baking soda. Mix well.
3. **Add Milk**: Gradually add milk, a little at a time, and gently knead the mixture to form a smooth, soft dough. The dough should be soft but not sticky. Cover and let it rest for 10-15 minutes.

# Step 3: Shape and Fry the Gulab Jamun

1. **Shape Balls**: Divide the dough into small equal portions and roll them into smooth, crack-free balls. Ensure there are no cracks as they can break apart while frying.
2. **Heat Ghee/Oil**: In a deep pan, heat ghee or oil on medium-low heat. The oil should be moderately hot (not smoking hot) for even frying.
3. **Fry Balls**: Gently slide the dough balls into the hot oil. Fry them in small batches, turning them gently with a slotted spoon to ensure even browning. Fry until they are golden brown all over.
4. **Drain and Soak**: Remove the fried balls with a slotted spoon and drain excess oil on paper towels for a minute.

# Step 4: Soak in Sugar Syrup

1. **Soak**: While the fried balls are still warm, immerse them in the warm sugar syrup. Let them soak for at least 1-2 hours to absorb the syrup and become soft and juicy.


# Tips

- **Temperature Control**: Maintain a consistent medium-low heat while frying to ensure the gulab jamuns cook evenly from the inside out.
- **Smooth Dough**: Make sure the dough is smooth and free of cracks to prevent the balls from breaking during frying.
- **Syrup Absorption**: Let the gulab jamuns soak in the syrup long enough to absorb the flavors and soften.

# Serving

- Serve gulab jamun warm or at room temperature, garnished with a few saffron strands or slivered nuts like almonds or pistachios if desired.

Enjoy your homemade gulab jamuns!

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