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Gulab Jamun

By Hebbars Kitchen

  • Serve : 14 Pieces
  • Time : 40 minutes

Gulab jamun is a sweet confectionery or dessert, originating in the Indian subcontinent and a type of mithai popular in India, Nepal, the Maldives (where it is known as gulab ki janu), and Bangladesh, as well as Myanmar. It is made mainly from milk solids, traditionally from khoya, which is milk reduced to the consistency of a soft dough. Modern recipes call for dried or powdered milk instead of khoya. It is often garnished with dried nuts such as almonds and cashews to enhance flavour.

   Dal Makhani
 
 

Ingredients
 

    For Jamun :

  • 3/4 Cup (100 grams) Milk Powder, unsweetened
  • 1/2 (60 grams) maida / plain flour
  • 1/2 Tsp Baking soda
  • 2 Tbsp Ghee
  • For kneading Milk
  • For Frying Ghee or Oil

    • For Sugar Syrup :

  • 2 Cup Sugar
  • 2 Cup Water
  • 2 Cardamom
  • 1/4 Tsp Saffron/ kesar
  • 1 Tsp Lemon Juice
  • 1 tsp Rose Water
 
 

Preparation

  1. firstly, in a large bowl take ¾ cup milk powder, ½ cup maida and ½ tsp baking powder.
  2. mix well, homemade gulab jamun mix is ready.
  3. now add 2 tbsp ghee and mix well making the flour moist.
  4. further, add milk as required start to combine.
  5. combine well forming a soft dough. do not knead the dough.
  6. cover and rest for 10 minutes.
  7. meanwhile, prepare the sugar syrup by taking 2 cup sugar, 2 cup water, 2 cardamom and ¼ tsp saffron.
  8. mix well and boil for 5 minutes or until the sugar syrup turns sticky. do not attain any string consistency.
  9. turn off the flame and add 1 tsp lemon juice and 1 tsp rose water. lemon juice is added to prevent sugar syrup from crystallizing.
  10. cover and keep the sugar syrup aside.
  11. after 10 minutes or resting the dough, start to prepare small ball sized jamuns.
  12. make sure there are no cracks in the jamun. if there are cracks then there are high chances for jamuns to break while frying.
  13. deep fry in medium hot oil or ghee. frying in ghee gives good flavour to jamuns.
  14. stir continuously and fry on low flame.
  15. fry until the jamuns turn golden brown.
  16. drain off and transfer the jamun into a hot sugar syrup.
  17. cover and rest for 2 hours or until jamuns absorb the sugar syrup and doubles in size.
  18. finally, enjoy gulab jamun with ice cream or as it is.
 
 
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