Gulab Jamun is a type of dish made from flour, khoya, and sugar. There is also a fruit called Gulab Jamun, about which very few people know. Gulab Jamun is a very popular Indian sweet made from fried balls of milk-based dough that are soaked in sugar syrup. This is our favorite dessert, and we often serve it at weddings, birthdays, festivals, parties, or even as a side dish after meals. Gulab jamun can be translated as "rose berries" and is so named because the sugar syrup has the scent of rose water and the fried dough balls are shaped like dark purple blackberries which are called black. Known as plum or Java plum. Traditionally, gulab jamun is made from dried milk solids, also known as khoya or mawa in Hindi. This method results in the best taste and melt-in-mouth texture.
If you do not have khoya available, an easier version can also be made with milk powder. in this post, we will see about all these things.
Ways to make Gulab Jamun:
- How to make Khoya Gulab Jamun?
2. How to make Milk Powder Gulab Jamun?
How to make Khoya Gulab Jamun?
Make Jamun Dough: Take 1 cup of khoya or mawa (200 grams) in a bowl. Soft khoya also known as 'Dap ka khoya' or 'smooth khoya' is used. This is soft khoya so it gets mashed and kneaded very well. Mash the khoya well, ensuring that there are no lumps or small pieces left in it. Then add ¾ cup (100 grams) grated cheese, 2 tablespoons fine rava (semolina), 2 tablespoons all-purpose flour, ¼ teaspoon baking powder, and ½ teaspoon cardamom powder to the mashed khoya and mix well
(There should not be any lumps in mawa or paneer. If there are lumps, the texture is not uniform and smooth. While eating, pieces of mawa or cheese give taste to the food.)
Add 1 tablespoon milk and knead the dough by collecting the milk together. Don't knead, just mix gently.
(If you are not able to make balls or the mixture seems dry then add a few spoons of milk in it and mix again. Cover the dough and keep it aside for 30 minutes.)
make sugar syrup: Mix 1.75 cups (250 grams) of sugar in 1 cup of water. Heat the sugar solution on medium-low flame until it becomes thick and sticky. Make sure to turn off the flame before the syrup reaches one-string consistency.
(The use of raw sugar contributes to the dark color of the syrup.)
Add rose water and stir. Keep the sugar solution aside. If the syrup crystallizes after cooling, add 2 to 3 tablespoons of water and heat the syrup again. Keep stirring the syrup while heating it. The sugar crystals will disappear.
Shape and fry: After 30 minutes, make small balls from the dough without any cracks. Cover the dough balls and keep them aside. Heat the oil until medium-hot. Reduce the heat to medium-low or low and wait for a minute. Then slowly put one ball of dough in the oil. If the ball breaks while frying, then add a little more flour (about 1-2 tablespoons) to the dough. Mix gently again. Wait for fifteen minutes, then shape and fry. When the berries start getting small golden spots, keep turning them in the oil so that the balls brown evenly. Since I was taking pictures, I browned some of them further. Take out the fried dough balls and then place them on a paper towel to remove excess oil.
Soak blackberries in sugar syrup: Drop hot fried dough balls into the syrup. Continue frying the remaining dough balls in batches, quickly draining them on a paper towel before dipping them in the sugar syrup while they are still hot. When all the Gulab jamuns are put in the syrup, keep the entire pan on low flame for 1 to 2 minutes. Heating helps the berries absorb the syrup and become soft. The Gulab jamuns will increase slightly in size during this soaking process. Do not overcook them, otherwise they may break. Use a large pan so that the fried jamun balls are not overcrowded and you can easily stir them gently while boiling.
Serve Gulab jamun hot or at room temperature. You can also cool them and serve them cold. Decorate them with rose petals or almond slivers. Eat and enjoy
How to make Milk Powder Gulab Jamun?
One of the most popular Indian dessert recipes in India. This is a sweet which is not only liked by people of all ages but can also be eaten by people of all ages. Traditionally Gulab jamun is made from store-bought pre-mix, but it can also be made by mixing milk powder, flour, and baking powder.
Ingredients required to make Gulab Jamun from milk powder:
Milk powder- 2 cups
Flour- 3 spoons
Full cream milk- half cup
some ghee for greasing
Baking powder – a pinch
Ghee for Gulab Jamun Fry
Ingredients needed to make sugar syrup:
Sugar- one bowl
Water- one and a half cups
Cardamom powder 2 pinches
Saffron threads- 7-8
To make milk powder Gulab jamun, first of all, you have to take a pan. After this add 2 spoons of ghee in it and let it heat. Then add milk to it and mix it well. After this, when the milk becomes hot, turn off the gas and let the milk cool down. Then add milk powder, baking powder, and flour to lukewarm milk, mix it, and knead it like dough. After this make rasgullas from this mixture. Then add sugar and water on medium flame and keep it on the gas to make syrup. After this, when the syrup starts cooking, mix cardamom and saffron in it. Then take a pan to fry the seagulls. Add ghee to it and let it heat. After this, cook it on low flame and roast it till it becomes light brown. Then put the prepared Gulab Jamun in the syrup and leave it for 2 to 3 hours. After this the Gulab Jamuns are ready. Now you can serve them.
Hope this article was helpful to you and help you in gaining some knowledge. Comment Below and give some feedback
Don't Forget to Share this topic with your Friends. You can share this on Facebook, Twitter and You can also E-Mail.
Please don't forget to Bookmark This site and get back Again. We keep Adding Valuable Content every day. So Please don't forget to Subscribe to our News Letter. If you are interested in cooking, check out our cooking section by clicking Here.