Gulab jamun. Find Deals on Gulabjamun in Groceries on Amazon. I love gulab jamun, but this recipe doesn't have the right proportions in the dough. Even so, the cooking technique is SPOT ON.

It is very famous & is enjoyed in most festive and celebration meals. Gulab jamun (also spelled gulaab jamun) is a milk-solid-based sweet from the Indian subcontinent, and a type of mithai, popular in India, Nepal, Pakistan (where it is known as gulab jamun), the Maldives (where it is known as gulaabujaanu), and Bangladesh (where it is known as gulab jam), as well as Myanmar. It is also common in Mauritius, Fiji, the Malay Peninsula, South Africa, and the. gulab jamun recipe You can cook Gulab jamun using 12 ingredients and 15 steps. Here is how you cook it.

Ingredients of Gulab jamun

Prepare 1 cup of khoya.
It's 100 gms of paneer.
You need 3 tablespoons of all-purpose flour(maida).
You need 2 tablespoons of semolina(rava or sooji).
You need 4 of green cardamom (choti Elaichi) or ¹/² tablespoon cardamom powd.
You need 1 tablespoon of milk or as required.
You need ¹/⁴ tablespoon of baking powder.
It's as needed of Oil for frying.
It's of for sugar syrup.
You need 250 gms of sugar.
Prepare 1 cup of water.
It's 1 tablespoon of rose water.

gulab jamun with milk powder recipe with step by step photo and video recipe. gulab jamoon is dessert recipe prepared from milk solids which is then dipped in hot sugar syrup. traditionally, it is prepared from milk khoya, however there are several other easy variations as well. one such variations is preparing with easily available milk powder. gulab jamun can also be. Gulab means "rose" and refers to the rose syrup. Jamun is a kind of deep purple-colored Indian berry, which the dark brown dumplings resemble after they're cooked. The rose-flavored syrup lends the dessert a beautiful fragrance and makes it feel both decadent and very special.

Gulab jamun instructions

Take khoya and mash it well.There should be no lumps..
Now add paneer,sooji,maida baking powder and cardamom powder to the mashed khoya. There should be no lumps.There should be no lumps..
If there is lump, the texture of the gulab jamun will not be good.They won't be smooth..
Add milk and gather together to form a dough.Dont knead..
Just gently mix. If you are unable to form balls or if the mixture appears dry, add a few teaspoons of milk.Cover the dough and keep it aside for 30 mins..
Make small balls from the dough.Cover the balls and keep aside..
Now dissolve sugar in water. Heat the sugar solution till it becomes sticky. Switch off the heat before the syrup reaches a thread consistency..
Add rose water and stir. Keep the sugar solution aside. On cooling, if the syrup crystallizes, add 2-3 tablespoons of water and warm the syrup again. It will again return to liquid state..
Now take a kadai,add oil and heat it till it's medium hot. Lower the flame and wait for a minute. Then gently place the jamun in the oil..
Once they start to have tiny golden spots, keep on rotating them in the oil so that the gulab jamuns are evenly browned..
Remove the jamun and place them on a tissue paper to remove excess oil..
Now place the jamun in the sugar syrup..
When all the gulab jamuns are placed in the sugar syrup, keep the whole pan with the sugar syrup and gulab jamuns on a low flame for 1-2 mins till the jamun becomes soft..
The jamun will increase in size.Don't overcook the jamuns otherwise it will break..
Serve gulab jamuns warm or at room temperature..

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 parts of the country. Gulab jamuns are served for almost every celeberations. Gulab jamuns can be served warm or at room temperature. The classic pillowy gulab jamun is enough to leave our sweet cravings satisfied.