Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, gulab jamun. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Gulab Jamun is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Gulab Jamun is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can have gulab jamun using 17 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Gulab Jamun:
- Make ready Syrup:
- Take 354 g Water,
- Make ready 200 g Granulated Sugar,
- Get 4 Green Cardamon Pods,
- Prepare Pinch Saffron,
- Take 2 TBSP Rose Water,
- Get Fresh Lemon Juice, 1/2 Lemon
- Take Mawa / Khoa:
- Get 1 TBSP Ghee,
- Make ready 180 g Whole Milk,
- Prepare 128 g Good Quality Milk Powder,
- Take Jamun:
- Make ready 78 g Unbleached All Purpose Flour,
- Make ready Pinch Baking Soda,
- Prepare 2 TBSP Whole Milk,
- Prepare 1 TBSP Rose Water,
- Get Canola / Peanut / Grapeseed / Vegetable Oil, For Frying
Steps to make Gulab Jamun:
- Prepare the syrup. - - In a sauce pot over medium heat, add all the ingredients. - - Stir to dissolve the sugar.
- 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.
- Prepare the mawa or khoa. - - Add ghee and milk into a skillet. - - Stir to combine well. - - Turn the heat up tp medium.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- The jamun should expand and become plump. - - Ladle the syrup onto serving plate. - - Transfer the jamun onto the syrup. - - Serve immediately.
So that’s going to wrap this up for this special food gulab jamun recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
