Gulab Jamun
Gulab Jamun

Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, gulab jamun. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Gulab Jamun is one of the most well liked of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Gulab Jamun is something which I’ve loved my entire life.

To begin with this recipe, we must prepare a few components. You can cook gulab jamun using 17 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Gulab Jamun:
  1. Take Syrup:
  2. Prepare 354 g Water,
  3. Prepare 200 g Granulated Sugar,
  4. Take 4 Green Cardamon Pods,
  5. Take Pinch Saffron,
  6. Make ready 2 TBSP Rose Water,
  7. Prepare Fresh Lemon Juice, 1/2 Lemon
  8. Prepare Mawa / Khoa:
  9. Take 1 TBSP Ghee,
  10. Prepare 180 g Whole Milk,
  11. Make ready 128 g Good Quality Milk Powder,
  12. Take Jamun:
  13. Prepare 78 g Unbleached All Purpose Flour,
  14. Prepare Pinch Baking Soda,
  15. Take 2 TBSP Whole Milk,
  16. Make ready 1 TBSP Rose Water,
  17. Make ready Canola / Peanut / Grapeseed / Vegetable Oil, For Frying
Instructions to make Gulab Jamun:
  1. Prepare the syrup. - - In a sauce pot over medium heat, add all the ingredients. - - Stir to dissolve the sugar.
  2. Bring it up to a simmer. - - Once the syrup coats the back of a spoon, remove from heat. - - Transfer into a large shallow bowl. - - Set aside. - - You should have a clear yellowish color.
  3. Prepare the mawa or khoa. - - Add ghee and milk into a skillet. - - Stir to combine well. - - Turn the heat up tp medium.
  4. Add in the milk powder and stir to combine well. - - Break up large lumps with the back of a spatula. - - Keep stirring until it pulls away from the sides of the skillet and comes together into a dough. - - You have to keep stirring to prevent any burning.
  5. Remove from heat and transfer into a large bowl. - - Prepare the jamun dough. - - The dough has to be prepared while the mawa or khoa is still warm.
  6. Break the dough into crumbly bits with a fork. - - Add in flour, baking soda, milk and rose water. - - Combine together into a dough with your hand. - - Do not knead or work the dough.
  7. Set aside for 10 mins. - - Weigh and divide into 12 equal dough balls. - - Shape each dough balls tightly into smooth balls making sure no large cracks. - - In a dutch oven, add about 4 inches of oil.
  8. Turn the heat up to low. - - When a wooden chopstick is inserted into the oil, there should be little bubbling. - - Gently drop in all the jamun.
  9. Using that wooden chopstick, gently and carefully stir the oil in a circular motion without touching the jamun. - - This is a very crucial step, because once you touch the jamun, it will break apart and create a mess.
  10. Keep stirring gently until the jamun float to the surface. - - Roll the jamun to allow even browning. - - Once the jamun are dark brown in color, fish them out of the oil with a spider. - - Drain off excess oil with the spider.
  11. Immediately add them into the syrup. - - Make sure the jamun are spaced out from one another, as they will expand even more. - - Allow the jamun to soak in the syrup for 2 hrs.
  12. The jamun should expand and become plump. - - Ladle the syrup onto serving plate. - - Transfer the jamun onto the syrup. - - Serve immediately.

So that is going to wrap it up with this special food gulab jamun recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!