Gulab Jamun: Classic Indian Sweet Dessert

2018-02-21
  • Yield : 14balls
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m
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Nutritional Info

This information is per serving.

  • Calories

    70
  • Carbohydrates

    14 grams
  • Fats

    1 gram
  • Protein

    22 grams
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A classic Indian and Pakistani dessert (Gulab Jamun) with milk powder is very famous and liked by the guest. It is represented on various festive and considers the most celebration meals. The meaning of the gulab jamun is rose and berry.  It is called this because of its sized resemblance to the berry sized balls that are dunked in sugar syrup having rose flavor.  The desert is getting ready by using the khoya that is basically solid milk as its main ingredient. Sometimes it is also prepared without using the khoya since there are many places where it is not easily available are tedious to make at home.

Here we write a recipe for those who do not have the access to Khoya ad want to make it at home in hours. To make it you need a milk powder because it is the best way to start as a beginner.  It is mostly prepared during the festivals like Holi, Navratri, Diwali, and Eid. If you are making this delicious yummy recipe for the special occasion then it is good to halve the recipe to try. Once you become expert and know the trick of the dish you can easily increase the making double and triple.

The major trick for making this dish is using the unsalted butter or the curd/ yogurt.  If you are using the packed butter that is available in the general stores then ensure that use one who is containing lactic cultures in it.  This will help the gulab jamun to turn out soft and light. In the recipe, the lactic cultures in butter react or the soda with yogurt makes the dough light. With the reaction, we are able to get the light and soft jamun for the loved ones.

Note: Do not alter the recipe if you want the recipe delicious and delightful. Try it, it will result in soft, mouth melting, and juicy gulab jamun.

gulabjamun-recipe

Ingredients

  • 1 cup milk powder
  • 1/4 cup + 2 tablespoons flour/maida
  • 1 tablespoon oil for greasing
  • 1 tablespoon milk
  • 1 tablespoon curd/yogurt
  • 1 pinch of baking soda
  • 4 green cardamom pods or 1/4 tablespoon cardamom powder
  • 1 tablespoon chopped pistachios
  • For sugar syrup
  • 1.5 cup sugar
  • 1.5 cup water
  • 8 drops of rose water
  • ghee/oil for deep frying

Method

Step 1

Mix sugar, water, and crushed cardamoms together. Boil the syrup until it turns to slightly sticky. It is necessary for you to Switch off the gas before syrup goes to a 1 string consistency. And if it reaches to the 1 string consistency, then it is good to add 2 tablespoons of water and mix. Add rose water and mix. Set aside to keep it hot.

Step 2

Mix together flour, milk powder, and soda. Either sieve it or mix uniformly.

Step 3

Add ghee and mix well. Mix together yogurt and milk. Add 1.5 tablespoon of this to the flour mixture. Begin to bring the flour together to make the dough. If the dough is too dry, add little quantity of milk more in the mixture. Ensure that does not add a lot. Use it only as it is needed. When the dough turn sticky. Grease your fingers and make a ball. The dough must not be soggy. It must hold the shape well.

Step 4

Make 12 to 14 equal sized balls and heat up the pan with oil. Also, check if the syrup is hot. If it is not hot, heat it up a bit. It must be hot and not very hot.

Step 5

When you heat the oil medium, add the balls in it. Make sure the oil is not very hot because otherwise the gulab jamuns will brown without cooking it well. To check temperature and the heat of the oil, you can also drop a small piece of dough in the oil; the ball must rise slowly and gradually without changing its color. If the balls dropped in the oil rises rapidly then it means you will need to cool the oil a bit before moving to the frying phrase.

Step 6

Fry the balls until it turn into golden stirring uniformly.

Step 7

Add them to the hot syrup. Allow them to rest for 3 hours and serve. Garnish with pistachios.

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