My previous recipe was on instant mawa/khoya, so in my next move, I had to try out this classic Indian dessert! Gulab meaning rose and Jamun meaning berry makes for Gulab jamun as a berry-sized fried ball dunked in syrup. Many add rose flavor to it, but today I didn't. Gulab jamun can be served with vanilla ice cream or just on its own.
To make this recipe, you'll need :
Khoya/ Mawa
|
100 grams
|
All purpose flour/ Maida
|
70 grams
|
Baking Powder
|
1/4th teaspoon
|
Baking soda / Soda bicarbonate
|
2 pinches
|
Green cardamom powder/ Elaichi
powder
|
1/4th teaspoon
|
Sugar
|
400 grams
|
Water
|
3 cups
|
Milk
|
1 Tablespoon
|
Lemon juice
|
|
Oil / Ghee
|
As required to deep fry the jamuns
|
Pistachios
|
As required for garnish
|
Method :
1. Begin by preparing the sugar syrup. Combine the sugar and water and wait until the sugar gets dissolved. Now add 1 tablespoon of milk into the sugar syrup. When it comes to a boil, fish out the scum/dirt for a clean and clear syrup. Cook the syrup for a further 6 to 7 minutes or until its slightly thick and add lemon juice. Once done, switch off the flame and add the green cardamom powder, and set it aside.
2. Next for the jamuns, add khoya, maida, baking powder, and soda. Mix everything well, add 2 to 3 tablespoons of water and knead into a soft dough.
3. Once the dough is done, make smooth surfaced equal-sized balls out of it by applying ghee or oil to your palms. If your balls are not smooth they will crack during the frying process. If you're unable to form smooth balls, then add little water and knead again and make smooth dough balls.
4. Now fry the jamuns in moderately hot oil/ ghee. When you add a dough ball, it shouldn't start changing its color to brown or rise to the top immediately. If this is happening that means your oil or ghee is too hot and the jamuns will remain raw in the center which results in hard jamuns. Your jamuns should take 6 to 7 minutes to achieve their color. The key here is to understand the right temperature.
5. Once they are fried, rest them for a minute and transfer them into the warm syrup.
6. Leave them to soak for 2 hours and enjoy.
Pictorial :
1. Begin by preparing the sugar syrup. Combine the sugar and water and wait until the sugar gets dissolved. Now add 1 tablespoon of milk into the sugar syrup. When it comes to a boil, fish out the scum/dirt for a clean and clear syrup. Cook the syrup for a further 6 to 7 minutes until it's slightly thick and add lemon juice. Once done, switch off the flame and add the cardamom powder, and set it aside.
2. Next for the jamuns, add khoya, maida, baking powder, and soda. Mix everything well, add 2 to 3 tablespoons of water and knead into a soft dough.
3. Once the dough is done, make smooth surfaced equal-sized balls out of it by applying ghee or oil to your palms. If you're balls are not smooth they will crack during the frying process. If you're unable to form smooth balls, then add little water and knead again and make smooth dough balls.
4. Now fry the jamuns in moderately hot oil/ ghee. When you add a dough ball, it shouldn't start changing its color to brown or rise to the top immediately. If this is happening that means your oil or ghee is too hot and the jamuns will remain raw in the center which results in hard jamuns. Your jamuns should take 6 to 7 minutes to achieve their color. The key here is to understand the right temperature.
5. Rest them for a minute and transfer them into the warm syrup.
6. Leave them to soak for 2 hours and enjoy.
Notes :
1. If your khoya is not fresh, then you might need to knead it separately and add the next following ingredients.
2. You could add baking powder, soda, and little maida ( from the recipe measures) to water, make a slurry and mix into the khoya maida mixture for easy and even distribution.
3. By any chance, if your jamuns are hard from inside, microwave them for a minute in a microwave-safe glass bowl.
4. You could scale down the sugar and water to half of its quantity. I wanted my jamuns to get immersed completely.. Hence those measures.
Enjoy !
Thank You For Visiting Blessy's Kitchen :)
wha masth detailed hai. should try b.k's way.. Gulab ka Jamun 😋👌👌
ReplyDeleteThank you for your appreciation 😀.. Do try it and enjoy with your pals. Happy cooking. Thanks for visiting Blessy's Kitchen 😃..
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