Gulab jamun with kaju cream filling. Gulab jamun recipe with step by step photos. The best recipe to make gulab jamun at home. Gulab jamun is a classic Indian sweet made with milk solids, sugar, rose water & cardamom powder.
While this might sound similar to dry jamuns, you will realise on tasting that this mithai is much more special.
Serve warm Gulab Jamun Cutlets topped with ice-cream, or just plain.
These gulab jamun are made with milk powder and cardamom scented sugar syrup.
You can cook Gulab jamun with kaju cream filling using 13 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Gulab jamun with kaju cream filling
- Prepare 1 cup of grated khoya.
- It's 2 tablespoon of all-purpose flour.
- Prepare 3 tablespoon of milk for kneading.
- You need as needed of Oil for deep frying.
- Prepare 1 1/2 cup of sugar.
- You need 1 1/4 cup of water.
- Prepare 3 tablespoon of condensed milk.
- Prepare 2 tablespoon of milk powder.
- It's 2 tablespoon of cashew nut powder.
- You need As needed of Rose essence.
- It's Pinch of yellow colour.
- You need 4 of cardamom.
- It's 1 tsp of ghee.
Gulab Jamun is a delicious Indian version of donuts immersed in warm sweet syrup. As India's most popular dessert, gulab jamun is a staple in most Gulab jamuns can be served warm or at room temperature. Gulab jamun is one of the desserts I make the more often, because this is an easy. Gulab Jamun made with Khoya - Traditional method for best taste and soft texture which is melt in the mouth.
Gulab jamun with kaju cream filling instructions
- Take 1 cup grated khova add 2 tablespoon all-purpose flour using milk knead the dough well cover the dough with samp cloth and let it rest for 10min.
- Meanwhile prepare sugar syrup with 1 1/2 cup refined sugar(add more if you prefer very sweet) with 11/4 cup water, few drops of rose essence, pinch of yellow colour(optional) 4 cardamom cook syrup only till sugar dissolve.
- To prepare kaju cream,in pan add 3 tablespoon condensed milk,2 tablespoon milk powder and 2 tablespoon cashew nut powder, cook this on low heat stir continusly until it forms a dough(kaju cream) allow it to cool,Make equal portions of gulab jamun dough,grease palm with ghee, and shape it round fill in kaju cream filling and make round balls without any cracks..
- Heat oil/ghee in pan and deep fry the jamuns on moderate heat till slight brown in colour, remove from oil let it cool a bit then drop the jamuns in sugar syrup till soaked up well.
- Serve this jamuns chilled or hot, it taste delicious with creamy kaju filling.
Authentically and traditionally Gulab Jamun is always made with khoya. Khoya or mawa is the Hindi term for evaporated milk solids. It is made by continuously cooking the milk on a low flame. Delicious with fresh cream, Kulfi, ice cream etc. To make it even more fancy, sprinkle gold-leaf on top of each serving.
