For the gulab jamun. now add 2 tbsp ghee and mix well making the flour moist. Heat a kadai with cooking oil and ghee, and keep it on low. Simmer the texture over a slow flame till the syrup is left with 1 string consistency. Soak fried gulab jamun in sugar syrup overnight or a minimum of 1 hour to . mix well, homemade gulab jamun mix is ready. Add sugar, water, rose essence (if using), and cardamom powder (if using) to the pan. Start adding milk 1 tablespoon at a time and mixing the dough very gently. Gulab Jamun is an Indian dessert of fried dough balls that are soaked in a sweet, sticky sugar syrup. Add the rose water and stir. Making sugar syrup for Gulab Jamun. Work in about cup heavy whipping cream until a dense, sticky dough . Let simmer for 1 minute then remove from heat. What is gulab jamun mix made of? If the dough is sticky, grease your palms with oil and gently mix. You may add some crushed cardamom pods now instead of adding the powder later. If the dough is sticky, grease your palms with oil and gently mix. Step 3 When Sugar syrup turns slightly sticky, add rose water to it. Make sure it is near to where you are deep frying Jamuns. The sugar syrup may be replaced with (slightly) diluted maple syrup for a gulab jamun. Then gently place the dough balls in the oil. Next add the cardamom powder & mix it well. Do not knead the doughit will make the jamuns hard. Do not overcook the syrup, we only want a sticky consistency. Take it off the heat. Next, add lemon juice, gulab jal (rose water), or saffron along with cardamom powder. Add milk in its water form to this kneaded dough and prepare a smooth paste without any lumps. Gulab means rose in Hindi. Now add saffron and keep the syrup warm. Tips and Tricks to make Perfect Gulab Jamuns, No cracks free Gulab Jamuns. Make sugar syrup in big vessel so that gulab jamun get enough space to expand in the sugar syrup. Heat the syrup gently along jamun until hot (not boiling) and let it soak longer. Step 2. Add saffron milk and all the wet ingredients to the dry ingredients and see that there are no lumps. Transfer the gulab jamun to a tight box and store it for days.No need to refrigerate. Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Transfer this hot syrup into a serving dish. Cover the lid and keep it aside Step 5 To make a dough, add panner and mash it well Knead a soft & smooth dough for a few minutes. To make the hot sugar syrup add mix the 2 cups of sugar to 2 cup of water. Add the gulab jamuns to the oil and fry them on medium flame. This will take about 8-10 minutes. Heating helps the jamun to absorb the syrup and become soft. Mix it well. To make perfect and soft gulab jamuns, you must follow the steps given below: 1- Knead a smooth dough from all-purpose flour. Keep aside covered for 5 minutes. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Stir occasionally and let it boil till it becomes a thick syrup. Add more milk a tablespoon at a time, till the dough comes together into a soft smooth ball. It should be a stiff dough. This Gulab Jamun recipe is prepared using chhena (cheese curds), baking soda, refined or all-purpose flour (also known as maida), saffron, sugar, cardamom powder and of course, ghee. Now add all purpose flour, arrowroot and mix it well. Gulab jamun gets its brownish red colour because of the sugar content in the milk powder (khoya).In other types of gulab jamun, sugar is added in the batter, and after frying, the sugar caramelization gives it its dark, almost black colour, which is then called kala jamun or "black jamun". Apply oil on your palm and make small even sized balls from the dough and cover all the balls with a kitchen towel. In a bowl, add sugar, water, cardamom pods and saffron. Add few strands of saffron if you want an aromatic flavor to your gulab jamuns. Add the gulab Jamuns in the . Once they turn brown remove them from the oil. Pour 1.5 cups water. I have used 3 1/2 tbsp of cold water for making the dough of gulab jamun soft and smooth. It will take roughly 8-10 minutes. The sugar syrup may be replaced with (slightly) diluted maple syrup for a gulab jamun. In another pan add 1/4 cup Milk let them boil then add Vanilla Custard and make a thick batter. When the dough has formed, do not mix anymore and allow it rest for 10 minutes. for sugar syrup: 2 cup sugar 2 cup water 2 cardamom tsp saffron / kesar 1 tsp lemon juice 1 tsp rose water Instructions firstly, in a large bowl take cup milk powder, cup maida and tsp baking powder. Answer (1 of 5): To Make perfect round gulab jamuns you have to take intensive care of few things mentioned below. No need to check sugar consistency but you can refer Picture 2 below or Video at the end of this post. Soon many other shops were opened nearby and Maigalganj came to be known as Gulab jamun street. Method For the Syrup Combine sugar and water in a flat bottomed broad pan and simmer on a low heat until sugar dissolves. This became so popular that even people from far off places would come just to have this dessert served in sugar syrup - Gulab Jamun. If in case, the dough balls breaks when frying, then add some more maida (about one to 2 tablespoons) to the dough. After it boils, reduce the heat to medium-low and continue to cook until one string consistency is achieved. Remove the cover. If you add them straight to the sugar syrup, they will lose their shape. Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. In a mixing bowl, add the milk powder, all-purpose flour, baking powder and ghee. It should be a little liquidy and not too thick. Here's how to make gulab jamun. Add the cake into the Oven, and now bake it for 45-50 mins at 250. Then heat the sugar syrup . 1.Preparation of sugar syrup 2.Preparing the dough 3.Frying the gulab jamuns Ingredients needed Khoya (sugarless) -1 cup All purpose flour/maida - 1/3 cup Cooking soda/soda bi carb - a generous pinch Oil for deep frying For the sugar syrup Sugar - 1 1/2 cup Water - 2 cups Cardamom powder -1/4 tsp or 2-3 cardamoms crushed Rose essence - 1/4 tsp . Directions: Take 1 cups sugar, 4 green cardamom pods, 8-10 saffron strands and 2 cups water in a deep . Keep the sugar syrup aside. Pulse 3- 5 times until the dough starts to get noticeably crumbly. combine gently once more. First sieve together flour, baking powder and salt into a bowl. Bring to a boil, and then lower the heat to simmer the syrup. 2. Making Sugar syrup: To make sugar syrup we need sugar, water, Saffron strands, Cardamom Pods or powder, and rose essence. Take the water sugar syrup in pan; place the pan on high flame. I used 1/2 cup ( 100 gms) of sugar & 1/4 cup of water . India. Add the ghee into this and bring everything together. Leave gulab jamun balls in sugar syrup overnight for best results. Directions. Turn off the flame and add 1 tsp lemon juice and rose water (lemon juice prevents the sugar syrup from getting crystallizing. 2 cups coconut milk power 1/2 cup plain flour 1/4 tsp bicarb Salt Cardamom powder 3 tbsp yoghurt 1 tbsp soft butter | 2 cups sugar 1/2 cup water Cardamom seeds Saffron strands Vanilla . 2 tablespoons chopped Pistachio or Almonds, optional. First Step: For the syrup, bring water, sugar, and cardamom pods toa boil in a large saucepan. Add the fried gulab jamuns directly into the warm syrup. Take the sugar with water and let the sugar melt and remove the impurities if any. While the dough is resting, let's make the sugar syrup. PREPARE SUGAR SYRUP FOR GULAB JAMUN RECIPE. Continue to fry the rest of the dough balls in batches. Mix in the flour and baking soda and knead into firm dough. Check out this air fryer hack for amazing gulab jamun! Let each jamun sit for 45 to 60 seconds, and then add the fried jamuns to the warm sugar syrup. Let sit for 5 minutes, then add saffron strands and rose water, cover, and put aside. Check the sugar syrup at the 10-minute mark for one string consistency. For sugar syrup: 1 liter water, 12 cup sugar and few strands of saffron (optional) How to make gulab jamun? The syrup should be thick like how you make for gulab jamun. Add the fried doughnuts to the hot syrup and lower the heat to a bare simmer. Remove any kind of impurities if any left that floats on the top of the syrup with a spoon. 20. Cover & let it rest for 15 - 20 minutes. For the Pantua. 4. Rub some ghee in . Mix the khawa, maida and baking soda in a large plate. Making sugar syrup 1. For Gulab Jamun: 1 cup khoya, or mawa; cup paneer, grated; 3 tbsp all-purpose flour; 2 tbsp sooji, fine, can be rava or semolina; tsp cardamom powder; 1 tsp milk; tsp baking powder; oil, for deep-frying; Instructions. In another bowl take cream cheese, whipping cream, custard mixture, Rabri and whipped it well. readmore | icing: cream 1/4 cup cream cheese, add 1/4 cup sifted icing sugar, 1 tsp vanilla extract, 225ml cream (little at a time) whip until stiff . Then add a teaspoon of water and mash it again. Once the khoya is soft, grain free and creamy add baking powder and plain flour little by little. Let it rest for 10 mins. Now gradually add cold water and knead the mawa/ khoya till it becomes soft and smooth. Oil or Ghee, for deep frying. Just the right consistency. Take a baking tin, and grease it with cooking spray or butter. Keep warm on stove. Add maida and baking soda. Take a large plate and grate the khawa in it. make sure your sugar consistency should be watery and not thick. Take khoya (at room temperature) in a large dish and crumble it. Gulab jamun is a dish that can be made on any occasion special. Add 4 tsp maida and knead until it gets smooth in texture. Cook for 5-10 minutes. If syrup gets thick, gulab jamuns will not absorb the syrup. Add all the ingredients in a pot for the sugar syrup and let it boil for 5 minutes till the sugar is completely dissolved and turn off the flame. when sugar dissolve properly then add 4-5 crushed green cardamom ,1 tbsp rose water,few strands of saffron . Slowly add the milk, 1 tablespoon at a time, and gently form the dough by mixing. The dough should be soft and a little runny. Mix well. Cardamon powder- 1 tsp Directions Step 1 Take a heavy bottom pan and add sugar Step 2 Add water and mix it well. I prefer adding milk as it gives richer taste. Step 3. Do not overheat, that will caramelize the . How to make simple syrup for Gulab Jamun. Take a proper vessel of suitable size. Mix them and add the fried gulab jamuns. Remove any kind of impurities if any left that floats on the top of the syrup with a spoon. Bring the mixture to a boil. Take a large pan, add the sugar and start to dissolve it by adding 1 cups of water. Add the gulab jamuns to the syrup and cook them for 3-4 minutes on low flame. Slowly add the milk, 1 tablespoon at a time, and gently form the dough by mixing. put aside for fifteen minutes. If the mixture appears to be dry add small amount of milk into it. Adding gulab jamuns to the syrup: Gently add one ball at a time in the syrup. Preparation of gulab jamuns: Mash khoya very well in a plate or bowl. Gulab jamun is a go-to dish and can be found in almost every household with or without any reason. I measured it out to be 2 & 1/2 cups. make sure your sugar consistency should be watery and not thick. 14. It will soak well and double in size. This popular dessert is made by deep-frying the balls made using all the above ingredients except sugar and saffron. In a pot, add 1 cup sugar along with 1 cup of water. Heat the oil for frying the jamun. It should be a stiff dough. Bring it to a boil. The syrup should be warm when we add the jamuns. Finally enjoy the hot Gulab Jamuns. Dip the jamuns into the hot sugar syrup. Let the sugar dissolve completely and boil it for 3-4 mins or until the sugar syrup is slightly sticky. . Gulab Jamun is ready! It is majorly milk solids (milk powder) and all purpose flour (maida) with some leavening agents (sodium bi carbonate or other commercial ingerdients) Why is gulab jamun called gulab jamun? To the bowl of a food processor fitted with an 'S' blade, combine grated khoya, flour, baking soda, yogurt, ghee, cup milk, and salt. Bring the pan to boil and once sugar dissolved continue boiling for 5 more minutes. When sugar syrup is ready, turn off the flame. Turn off the fire. 3. cover it with wet mus. I n 1941, a sweet vendor set up a shop in Maigalganj, Uttar Pradesh which sold a particular sweet in matkas. Add more yoghurt or curd, if the mixture is dried. Work in about cup heavy whipping cream until a dense, sticky dough . Heat oil until it's medium-hot. Remove and drain in tissue paper.Leave in tissue paper for 2 mins.Once the jamuns and the syrup is warm add the jamuns to sugar syrup. Once it becomes thick switch off the heat. Grease your fingers and palm with some oil or ghee. Take jamun mix in a bowl. TikTok video from Maya M (@maymakes): "Happy navratri all! Now add in half a cup of lukewarm milk in small portions into it and knead it until you get a smooth dough. Take a mixing bowl and mix together Milk Powder, Maida or APF, Sooji or Semolina and Baking Soda. Step 1. When all the gulab jamun are placed in the sugar syrup, then keep the whole pan on a low flame for 1 to 2 minutes, till the jamun become soft. Add water little by little to make a soft and firm dough. Kaun Tujhe X Better. 3. turn off flame cover and keep for Atleast 30-45 m. 18. Add 1.5 cups sugar and lightly crushed 4 green cardamoms to a pot. In a wide bowl, empty the gulab jamun mix. when sugar dissolve properly then add 4-5 crushed green cardamom ,1 tbsp rose water,few strands of saffron . STEP 4: KNEAD THE MAWA. You can use a food processor. Fry them evenly from all sides until they get a uniform brown color.