Desserts are perfect for creating the moment more memorable and when talk about Gulab Jamun...ohhh...hooo...it's everyone loves. Although, Gulab Jamun is a very traditional sweet dish, but people still love this. In my family, everyone is crazy about this except me. I usually cooked Gulab jamun for my family, but don't like to eat this. Gulab Jamun is an Indian subcontinent sweet dish. The main ingredients are milk powder, sugar, all purpose flour (maida) and oil/ghee. In this recipe, I'm making Gulab Jamun from milk powder.
Prep Time: 15 mins
Total Time: 1 hr
Cuisine: Indian subcontinent
Course: Dessert
Author: Ayesha Md
Total Time: 1 hr
Cuisine: Indian subcontinent
Course: Dessert
Author: Ayesha Md
Ingredients:
For the gulab Jamun:
2 cups of milk powder (use full fat milk powder)
2 tbsp all purpose flour (Maida)
2 tbsp oil/ghee
1/2 tsp baking powder
1/2 cups milk (6-10 tbsp)
a pinch of salt
2 tbsp semolina (soaked in 2 tbsp of water for 10 mins)
ghee for frying
2 tbsp all purpose flour (Maida)
2 tbsp oil/ghee
1/2 tsp baking powder
1/2 cups milk (6-10 tbsp)
a pinch of salt
2 tbsp semolina (soaked in 2 tbsp of water for 10 mins)
ghee for frying
For the sugar syrup:
3 cups of sugar
4 cups of water
6-8 green cardamoms (husked and crushed or powdered)
a pinch of saffron
2-3 tbsp rose water
2 tbsp lemon juice.
4 cups of water
6-8 green cardamoms (husked and crushed or powdered)
a pinch of saffron
2-3 tbsp rose water
2 tbsp lemon juice.
Steps:
1. Take a large bowl, add milk powder, all purpose flour, ghee, baking powder, milk and soaked semolina mix all of them to make a soft and sticky dough.
2. Grease your fingers and make a smooth ball about the size of a large walnut. Make sure there are no crack on the surface, else the balls will break when it is being cooked.
3. Take a large pot vessel, add sugar, water, green cardamom and lemon water, then cook for 5 minutes or till sugar dissolves and the syrup thickens slightly. Turn off the flame, add saffron and rose water. And set aside.
4. Heat oil in a large non-stick pan, add a small batch of balls into the oil and cook for 5 minutes or till it turns golden brown.
5. Repeat this process, for the rest of the balls.
6. Now transfer these balls into the hot syrup.
7. The Gulab Jamun should rest in the syrup for at least 2-4 hrs before serving
1. Take a large bowl, add milk powder, all purpose flour, ghee, baking powder, milk and soaked semolina mix all of them to make a soft and sticky dough.
2. Grease your fingers and make a smooth ball about the size of a large walnut. Make sure there are no crack on the surface, else the balls will break when it is being cooked.
4. Heat oil in a large non-stick pan, add a small batch of balls into the oil and cook for 5 minutes or till it turns golden brown.
5. Repeat this process, for the rest of the balls.
6. Now transfer these balls into the hot syrup.
7. The Gulab Jamun should rest in the syrup for at least 2-4 hrs before serving
Important Tips:
1. Sugar syrup must be enough warm when jamun drop into it.
2. Oil should never be too hot nor too low in temperature while frying Jamun. A medium temperature should be used, else balls will not be cooked from inside.
3. Avoid over kneading of the dough, else gluten will be formed.
2. Oil should never be too hot nor too low in temperature while frying Jamun. A medium temperature should be used, else balls will not be cooked from inside.
3. Avoid over kneading of the dough, else gluten will be formed.
If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....
And I'll be back soon with an another exciting recipe....
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