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!
