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Monday, 12 May 2014

Gulab Jamun

Mugdha Mohanty | 02:31 | |
Gulab Jamun is the most popular sweet in India and one of my favorites...I love the hot melt in mouth gulab jamun a lot..This recipe is very easy and a must to try for every sweet lovers...so try out and enjoy..:-)

Ingredients :-

For Gulab Jamun balls -

  • Milk Powder - 1 1/2 cup
  • All purpose flour - 1/3 cup
  • Khoa - 1 cup
  • Sooji - 2 tsp
  • Baking powder - 1/2 tsp
  • Thick cream - 1 cup
  • Rose water - 1 tbsp
  • Butter - 1 tbsp at room temperature
  • Ghee/oil for deep frying


For sugar syrup -

  • Sugar - 2 cups
  • Water - 1 1/2 cup
  • Cardamom powder - 1/4 tsp
  • Few saffron strands

Method :-

  • Soak sooji in little water for 3-4 min and later drain it.
  • Mix milk powder, all purpose flour and baking powder together in a bowl.
  • Add butter to the above and gently mix.
  • Add drained sooji and khoya then mix well.
  • Add cream little by little to the flour and gently mix to form a medium soft dough.
  • Do not knead hard, just gather with your hands so that it forms a smooth dough without any lump.
  • Rest the dough for 5 min and make equal size small balls.
  • Now heat water, sugar, cardamom powder ans saffron in a pan in medium flame.
  • Keep stirring until sugar dissolve.
  • In medium flame boil it for 7-8 min  or until you get one string consistency.
  • Heat oil/ghee and fry the jamun balls in low-medium flame by rolling them gently inside the oil, so that it gets evenly cooked and become deep golden brown color.
  • Keep in a kitchen towel and immediately add them to hot syrup. Mix rose water to it.

  • Soak them for 2-3 hrs in the syrup and enjoy hot or chilled gulab jamun.
  • Serve it as it is or you can serve it with ice cream or kheer according to your choice and enjoy...:-)

#Note :-

  • If you get cracks in the dough balls, then sprinkle water and try to make smooth dough.
  • If oil is too hot while frying, then it gets burnt and wont get cooked from inside.
  • If oil is not hot enough, then jamun balls get cracked and suck more oil.
  • The fried balls may look too dark while you take them out from oil, but  it become gorgeous red color after soaking in syrup.






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1 comment:

Will be happy to hear from U..:-)

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