About Gulab jamun Recipe :- Sweet Gulab jamun Recipe with Milk powder or khoya . Sweet Gulab jamun is a classic Indian sweet made with milk solids, sugar, rose water, and cardamom powder. It is a very famous Indian dessert & enjoyed in most festive and celebration Meals. Sweet Gulab jamun is Famous in India. Sweet Gulab jamun Recipe is an Indian dessert of fried dough balls that are soaked in sweet, sticky sugar syrup. As per tradition, the syrup has a delicate rose flavor: Gulab means ‘rose water’ and jamun refers to a berry of a similar size and color.
Ingredients For Sweet Gulab Jamun Recipe:-
- 125 grams khoya or mawa
- 2½ tablespoons Maida
- ¼ tablespoon baking powder
- ¼ teaspoon cardamom powder
- 2 to 4 teaspoons of Milk or Water
- 2 teaspoon paneer
- Oil or ghee as needed for fry
- 1¼ and 1½ cups sugar
- ¾ cup water
- ½ teaspoon cardamom powder
- 1 teaspoon rose water
- 1½ teaspoon lemon juice
How To Make Sweet Gulab Jamun Recipe:-
- Add 1.5 cups of sugar and lightly crush 4 green cardamom pods in a pot.”
- If you can also use organic or sugar, the color of the syrup will be darker.
- Pour 1.5 cup water.
- If you go past the sticky syrup stage. You will end up in a one-string consistency.
- Check this cool little syrup on a small plate.
- Dip your forefinger in it and touch it with your thumb. you should feel it is slightly sticky.
Make Dough & Shape Jamuns
- Measure 1 cup milk powder, ¼ cup + 1 tbsp all-purpose flour or maida then a large pinch.
- Next mix well everything.
- Take 1 tbsp of yogurt or ¾ tbsp lemon juice and 2 tbsp of Milk and mix both.
- Pour 1.5 tbsp of this the flour. Begin to mix. use up the rest as needed.
- I used a full 2 tbsp of it.
- The dough turns slightly sticky and refuses to leave the fingers. Grease your finger and make a stiff yet soft dough.
- Divide the dough into 14 to 18 equal portions and make smooth balls without any lines or creaks on them. be gentle in heading the dough
- The ghee or oil into a hot pan. prefer ghee to oil since ghee has a better smoke point than oil.
- Ghee or oil must be just medium hot and not very hot else the gulab jamun will brown.
- Add the balls gently and fry them on medium heat for 1 to 2 minutes. I added all of them on
- After a mint of frying, reduce the flame to low and fry until Golden.
- Keep stirring gently to fry them evenly. since I used a flat pan.
- they Turn Golden, take them off the pan using a deep-fry skimmer or a strainer.
- Add Them directly to the hot sugar syrup. Do not dunk them with oil dripping.
- garnish with chopped pistachios and serve after 3 hours.
- pic of soft gulab jamun after 5 hours of soaking.
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