Gulab Jamun
Gulab Jamun

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, gulab jamun. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Gulab Jamun is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Gulab Jamun is something which I’ve loved my entire life. They’re nice and they look fantastic.

Gulab jamun (also spelled gulaab jamun) is a milk-solid-based sweet from the Indian subcontinent, and a type of mithai, popular in India, Nepal, Pakistan (where it is known as gulab jamun), the Maldives (where it is known as gulaabujaanu), and Bangladesh (where it is known as gulab jam), as well as Myanmar. It is also common in nations with substantial populations of people with South Asian. I love gulab jamun, but this recipe doesn't have the right proportions in the dough.

To get started with this particular recipe, we must first prepare a few components. You can cook gulab jamun using 17 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Gulab Jamun:
  1. Prepare Syrup:
  2. Make ready 354 g Water,
  3. Take 200 g Granulated Sugar,
  4. Make ready 4 Green Cardamon Pods,
  5. Take Pinch Saffron,
  6. Take 2 TBSP Rose Water,
  7. Take Fresh Lemon Juice, 1/2 Lemon
  8. Make ready Mawa / Khoa:
  9. Prepare 1 TBSP Ghee,
  10. Take 180 g Whole Milk,
  11. Take 128 g Good Quality Milk Powder,
  12. Take Jamun:
  13. Make ready 78 g Unbleached All Purpose Flour,
  14. Make ready Pinch Baking Soda,
  15. Prepare 2 TBSP Whole Milk,
  16. Take 1 TBSP Rose Water,
  17. Get Canola / Peanut / Grapeseed / Vegetable Oil, For Frying

Gulab Jamun is one of India's most popular sweet. These deep-fried dumplings/donuts made of dried milk [khoya] are dipped in a rose-cardamom flavored sugar syrup and make quite a treat. Gulab means "rose" and refers to the rose syrup. Jamun is a kind of deep purple-colored Indian berry, which the dark brown dumplings resemble after they're cooked.

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.

The rose-flavored syrup lends the dessert a beautiful fragrance and makes it feel both decadent and very special. Gulab Jamun is a popular Indian sweetmeat, it's sweet and deep-fried so I guess you should save the recipe for special occasions. The Gulab Jamuns we make in South Africa are slightly different to the ones made in India, ours is not soaked in syrup, it's dipped in for a few seconds and removed. Heat ghee, and add balls and fry gently and stir continuously. Make sure ghee is not very hot otherwise gulab jamun will not cook well from inside or will burn.

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