IndianSweet- Gulabjamun ki recipe
Gulab jamun Recipe:About Gulab Jamun Recipe/Gulab Jamun With Khoya: Gulab Jamun is also known as rose berry, rose means rose and jamun is a deep purple berry. If you are curious to know how to make Gulab Jamun then you are at the right place. Now you too can easily make this favorite dessert of Indian people at home and enjoy it with your family and friends You need simple ingredients to make perfect Gulab Jamun. It is made with khoya, cardamom and sugar syrup.
Total Time 1 hour 10 minutes
Prep Time 10 minutes cooking time 1 hour Serving 12
Prep Time 10 minutes cooking time 1 hour Serving 12
Ingredients
- 100 gms khoya or milk powder
- 1 tbsp maida or semolina
- 1/4 tsp baking soda
- 2 cups sugar
- 2 cups water
- 2 tbsp milk
- 4 green cardamom cubes of bread
1. Mash the khoya or milk powder well in a bowl.
2. Make a dough by mixing all purpose flour and baking soda in it. If you want, you can also use a food processor for this.
3. Dough should be soft and flexible, not dry. If you find it dry, wet your hands and work on it again. 4.Shape the dough into small balls. Their shape can be round or oval.
5. Put ghee in the pan and put a small piece of ghee in it and see that it comes up at once.
6. Reduce the flame and put bread cubes in it and let it become light brown. (This process is to reduce the temperature of ghee.)
7. Take out the bread and put as many berries as you can in it, this one Do not touch the other.
8. Lower the flame, fry all these jamuns till they turn golden brown.
9. Take out the jamuns from the ghee and fry the rest of the jamuns, increase the flame for some time. Take it and reduce it again before adding the berries.
10. Keep the gulab jamuns aside till the syrup is ready.
11.Mix sugar in water and keep it on low flame to cook, keep stirring it continuously till the sugar dissolves completely. Keep in mind that it does not boil.
12. Increase the flame when the sugar dissolves and it can also boil.
13. Cook it until it becomes slightly thick. When the sugar syrup cools down, put your finger in it and see for some time, it will come out completely coated.
14. Remove the sugar syrup from the gas and let it cool for half an hour. Sieve it with a sieve and muslin cloth.
15. Add cardamom and boil it again.
16. Add Gulab Jamun to it and turn off the flame. Let the gulab jamuns soak in this for half an hour before serving.
Notes: Use good quality milk powder as it is essential for the recipe. Do not use baking soda instead of baking powder. If soda is used then there is a possibility of breaking while frying. Fry on low flame otherwise the jamun will remain raw from inside. Jamun tastes great when it becomes soft and juicy.
Notes: Use good quality milk powder as it is essential for the recipe. Do not use baking soda instead of baking powder. If soda is used then there is a possibility of breaking while frying. Fry on low flame otherwise the jamun will remain raw from inside. Jamun tastes great when it becomes soft and juicy.