Gulab Jamun Recipe
India is a country of sweets. The varieties of sweets available here, may be the highest in world. As their different varieties, their ingredients and cooking methods are also different. Different ingredients like “Chhena “(cottage cheese), “Mawa” , refined flour (maida), Milk etc are used in different sweet. Cooking process may also vary from frying, roasting or baking.
But one thing is always common with all sweets that all are yummy ..…..
In India, sweets are symbol of joy …..we celebrate our happiness with sweets. Gulab Jamun is one of the most tempting sweet of India. In India, we can often see sweets in form of greeting, religious offering, gifts, parties and hospitality. It is also very popular in Pakistan, Bangladesh and Nepal. It is also popular in South Asian countries. During festivals like Holi, Diwali, EiD or Raksha Bhandan, Gulab Jamun Are very popular.
It is prepared with “Cheena”(cottage cheese) and “Mawa”(dried condensed milk). The soft balls which are prepared by mixing cottage cheese and dried condensed milk are traditionally fried in clarified butter (desi ghee). Prepared small balls are soaked in sugar syrup. The syrup is also flavoured with kewra, rose water or kesar for pleasant aroma. Gulab Jamun is presented with chopped dried nut like almonds and pistachio.
It can be served both hot and cold but hot Gulab jamun is now in trend.
How to make Gulab Jamun Recipe
For Gulab Jamun Recipe
|Coagulated milk (khoya)||1 1/4 cup|
|Cottage cheese (paneer)||½ cup|
|All purpose flour (maida)||3 table spoons|
|Oil / Vanaspati Oil||For frying|
|Sugar (chini)||1 ½ cup|
|Water (pani)||1 ½ cup|
|Saffron (kesar)||few strands|
|Cardamom powder (elaichi)||1/4 tea spoon|
- 1. Crumble khoya with hand mix all purpose flour and cottage cheese in a mixing bowl.
- 2. Knead it with hand till the mixture becomes smooth and soft dough.
- 3. Keep aside for 5 minutes and grease your palm before working the dough.
- 4. Divide the dough into 18-20 equal parts and roll them into round balls.
- 5. Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 inch of oil.
- 6. To test if the oil is the right temperature, place a small piece of dough into the oil; oil should sizzle but it should take about 30 seconds to raise the dough. If dough rises faster, oil is too hot; if dough just sits without rising, oil is not hot enough.
- 7. Place the Gulab Jamuns in the frying pan. (Give them enough space, and don’t over crowd them).
- 8. While frying, keep rolling the Gulab jamuns so they are evenly browned. (It should take 7-8 minutes). Once done let it cool for few minutes before placing them in syrup.
- 1. Prepare the sugar syrup with water, sugar, powdered cardamom and saffron, bring to boil.
- 2. Let it simmer for 8 minutes to 10 minutes on medium flame.
- 3. Take a drop of syrup in plate and check it with finger, if it sticks put the flame off. (1/2 thread syrup is prepared).
- 4. Let the syrup become little cool and then stain it through a steel strainer.
- 5. Now drop the fried gulab jamun in it and leave it for 1 hour.
- 6. Your spongy and juicy gulab jamun is ready for serve.
- 1. Use “DHAB” khoya for Gulab jamun. DHAB khoya is easily available in Indian dairies.
- 2. If you have cracks in the dough or balls when you are making, sprinkle little water and make smooth dough.
- 3. If it breaks in oil add little more all purpose flour and mix it.
- 4. Don’t drop gulab jamun in very hot syrup.