Gulab jamun recipe

Summary Not available

  • 1 cup milk powder
  • 5 tbsp flour )
  • 1 tsp ghee
  • 1 tbsp ghee
  • 2 milk )
  • 1 tbsp curd )
  • 1 soda
  • Ghee
  • 1 tsp pistachios
  • 1 cups Sugar
  • 1 cup water
  • 4 cardamom
  • 1 tsp rose water
  1. Preparation of sugar syrup Mix together water, sugar and crushed cardamoms in a pot

  2. Boil the syrup until it turns slightly sticky

  3. Turn off the stove before it goes to a 1 string consistency

  4. If it reaches a 1 string consistency, then add 2 tbsp of water and mix

  5. Add rose water and mix

  6. Set aside to keep it hot

  7. Making gulab jamun balls Fluff up the flour in the jar with a fork and then measure correctly

  8. Mix together flour, milk powder and soda in a bowl

  9. Either sieve it or mix uniformly

  10. Add ghee to it

  11. Mix well

  12. In a small bowl, mix together lemon juice or yogurt and 2 tbsp milk

  13. Pour 1

  14. 5 tbsp of this to the flour mixture

  15. Begin to bring the flour together to make a dough

  16. If the dough is too dry, add little more milk & curd until you get a smooth dough

  17. Do not add a lot

  18. Use only as needed

  19. The dough turns sticky

  20. Grease your fingers and make a ball

  21. The dough must not be soggy

  22. It must hold the shape well and should be smooth without any cracks

  23. Divide to 14 to 18 equal sized portions

  24. Grease your hands and roll to smooth balls

  25. They must be smooth without any cracks or lines otherwise you will find many cracks on the gulab jamuns

  26. Keep them covered

  27. How to make gulab jamun Heat up the pan with ghee or oil on a medium heat

  28. Also check if the syrup is hot

  29. If it is not hot, heat it up a bit

  30. It must be hot and not very hot

  31. To check the right temp, you can drop a small piece of dough in the oil

  32. It must rise slowly without changing its color

  33. If it rises rapidly then you will need to cool the oil a bit before frying

  34. When the ghee is just medium hot, add the balls

  35. Make sure the oil is not very hot else the gulab jamuns will brown without cooking well

  36. Fry the balls on a medium flame for 1 to 2 mins

  37. Then regulate the flame to low flame & fry until golden

  38. Keep stirring gently to fry them uniformly

  39. Add them to the hot syrup

  40. Allow them to rest for 3 hours and serve

  41. Garnish gulab jamun with chopped pistachios

No extra notes


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