Gulab jamun is one of the famous sweet, dessert from Indian cuisine. The
origin of this dessert was at the time of mughal courts where the history says
that Persian invaders brought this dish to India.
Originally this dish is prepared from freshly curdled milk where as now a
day we can find variety of instant powder available in market. This has made
preparations much easier. This is the recipe of gulab jamun prepared from
Mawa/khoya. One has to be sure about the quality of mawa while preparing
jamuns. Other than the instant version I have even tried jamuns from bread. You
cannot compare the taste of bread gulab jamun with mawa jamuns as gulab jamuns
prepared from mawa is always the best.
Prep time Cook time Total time
3 hrs 25 min 3 hrs 25 min
Author: Home
Chefs Cooking
Recipe
type: Dessert
Cuisine: Indian
Makes: 16 jamuns
Ingredients:
Mawa / Khova / Khoya 1 cup
All purpose flour ½ cup
Baking soda ½ tsp
Oil / ghee for deep frying
For the sugar syrup:
Sugar 1 ½ cup
Water 2 ½ cup
Saffron strands few
Green Cardamom 3
Rose essence 3 drops
Instructions:
1.The first method is preparing the dough, take a mixing bowl and
add good quality mawa, all purpose flour and baking soda.
2.Mix gently without adding any water or milk and prepare soft
dough.
3.Before giving shapes to the dough start preparing for the sugar
syrup. In a saucepan add given quantity of sugar and water.
4.Heat in a medium flame and keep stirring in between. We do not
need one string consistency syrup for gulab jamun.
5.Once the sugar dissolves completely add crushed green cardamoms.
Let it cook for few more minutes.
6.Add saffron strands and stir. I have added yellow food color
here as I didn’t had saffron strands. It will take around 15 minutes for sugar
syrup to get ready.
7.Turn off the flame and add two to three drops of rose essence
and close the lid.
8.Meanwhile take a small portion of dough into hand and given it
round or bullet shape by greasing your hands.
9.Heat ghee or oil in a deep frying pan and when it is hot reduce
the flame to low. After a minute leave one by one round/bullet shaped jamuns in
to oil.
10.Keep rotating it in between to cook it evenly all the sides. You
have to fry it in a low flame or else outer part will brown soon and inner part
will remain uncooked.
11.It will take at least 10 minutes per batch to fry jamuns till
golden brown.
12.Remove onto absorbent paper and do not dip them immediately onto
sugar syrup.
13.Before putting jamuns in sugar syrup you must note that syrup
should be warm and not hot. Further add
these fried jamuns into syrup.
14.It will take two to three hours for jamuns to soak and absorb
syrup completely.
15.Gulab jamuns are ready to serve with ice creams or plain.
Note:
1.The reasons for syrup to be warm while putting jamuns is they
will shrink in size when added to hot syrup.
2.You can garnish gulab jamuns with dry fruits of your choice.
3.The size of the balls should be medium in size because It will
increase in size at the time of frying and soaking in syrup.
4.You can add a teaspoon of milk while preparing the dough if you
feel it is too thick.
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