Gulaab Jamun Recipe – Learn how to make gulaab jamun recipe in your home with this easy recipe from our chef.
Want to learn how to make Gulab Jamun Recipe? Get all the instructions here.
Gulab Jamuns are a classic Indian dessert. For those of you who have never had them, they’re really creamy and sweet balls that you can eat on their own or have with tea. If you’re craving these right now, then this recipe is for you! Recipe for gulab jamun
Gulab Jamun Recipe
Ingredients:
1 cup (250 ml) milk
1/2 cup (100 grams) all-purpose flour (maida), sifted
1/4 teaspoon baking soda
3 tablespoons ghee or unsalted butter, melted
1/4 cup (50 grams) sugar, plus more for dusting
1/2 teaspoon cardamom powder
3/4 cup (180 ml) water
1 tablespoon rose water
For the Syrup:
1 cup (200 grams) sugar
1 cup (250 ml) water
Method:
Gulab Jamun Recipe
Makes about 20 small balls
These melt in your mouth gulab jamuns are made from scratch with just a few simple ingredients. They are first fried until golden brown and then soaked in a sweet syrup infused with cardamom and rosewater. These delicious Indian sweets are perfect for any occasion!
1. In a large bowl, whisk together the milk, flour, and baking soda. Stir in the ghee or butter until well combined. Add the sugar and cardamom powder and mix well.
2. Gradually add enough of the water to make a soft dough. Knead for 5 minutes until smooth. Cover with a damp cloth and let rest for 30 minutes.
3. To make the syrup, combine the sugar and water in a saucepan over medium heat. Bring to a boil, stirring constantly until the sugar has dissolved. Remove from heat and stir
How to make the perfect gulab jamun
Gulab jamun is a popular Indian dessert made of milk solids, flour and sugar. The milk solids are boiled and then kneaded into a dough, which is deep fried and soaked in sugar syrup.
Here’s how you can make the perfect gulab jamun at home:
1. Boil milk in a heavy bottomed pan until it reduces to half its original volume. Add sugar and green cardamom powder and stir well.
2. Meanwhile, mix together the flour, khoya (milk solids) and baking powder in a bowl. Add this to the boiling milk mixture and stir continuously until it forms a soft dough.
3. Take small portions of the dough and shape them into balls. Deep fry in ghee or oil until golden brown. Drain on absorbent paper.
4. Soak the gulab jamuns in hot sugar syrup for about 30 minutes. Serve warm or cold with ice cream or rabri (condensed milk).
Tips to make a perfect gulab jamun
1. Start with a basic gulab jamun recipe and perfect it.
2. Make sure the syrup is the right consistency – not too thick or too thin.
3. Cook the gulab jamuns until they are just done – don’t overcook them or they will be dry.
4. Allow the gulab jamuns to soak in the syrup for at least an hour before serving.
5. Serve them warm, with a dollop of fresh cream on top.
Why is gulab jamun recipe so famous?
Gulab jamun is a traditional Indian dessert that is made with milk, flour, and sugar. The dish is often served at weddings and other special occasions. Gulab jamun recipe is so famous because it is a delicious and easy to make dessert. The milk and flour give the dish a rich flavor, while the sugar gives it a sweet taste.
Variations of gulab jamuns
There are many different ways that gulab jamuns can be made. The most popular variations are made with either khoya or mawa, which are both forms of evaporated milk. Other variations include those made with ricotta cheese, condensed milk, or even cream cheese.
Gulab jamuns can also be made in different shapes and sizes. Some people prefer to make them small and round, while others like to make them larger and oval-shaped.
no matter what variation you choose to make, or how you choose to shape them, gulab jamuns are always delicious!
Conclusion
I hope you enjoyed this Papa mummy kitchen gulab jamun recipe. This dish is so easy to make and it’s absolutely delicious. If you’re looking for a traditional Indian dessert that’s sure to impress, look no further than this recipe. Give it a try and let us know what you think in the comments below!
