Gulab Jamun Recipe - Super Easy

 

Gulab jamun is an incredibly popular South Asian dessert consisting of small, round balls of dough, usually made from milk solids, flour, and sometimes semolina, deep-fried and then soaked in rose-flavored syrup. The result is a soft, spongy ball that is sweet, rich, and incredibly delicious. It is often served as a dessert at special occasions or as an after-dinner treat. It is also a popular snack in many parts of India. The sweetness of the syrup, combined with the richness of the dough, makes gulab jamun a truly unique and enjoyable treat.

Ingredients:

1/2 cup Maida (All Purpose Flour)

1 cup grated Mawa (Khoya)(approx. 200-225 gms)

1/8 teaspoon Baking Soda

Ghee (or oil), for deep frying

3-4 Green Cardamoms or 1/4 teaspoon 8-10 Saffron Strands (kesar)

Cardamom Powder (Elaichi Powder)

2½ cups Water

Ingredients to make Mawa

1 cup cream

  ½ cup milk

   1 cup milk powder

Method: How to make instant mawa(Khoya) 

How to make Mawa using milk powder: 

First of all, in a pan take 1 cup cream, ½ cup milk and 1 cup milk powder. 

Stir well making sure there are no lumps. Now continue to cook on low flame. As the mixture thickens and separates from the pan, continue stirring.

Instant mawa is ready, you can use it immediately or refrigerate it and use up to a week. 

Method  :how to make a sugar syrup for Gulabjamuns

Take 1½ cups sugar, 3-4 green cardamoms pods and 8-10 saffron strands in a deep pan.

Add 2 1/2 cups of water, then boil the mixture on a moderate flame. When the mixture begins to rise to a rolling boil, lower the heat to medium and cook for 10 to 12 minutes, or until the sugar syrup is slightly sticky. Stir on well for a few minutes. Turn off the flame. Following the deep frying jamuns in the later step, heat the sugar syrup for 4-5 minutes.

Method: How to make Gulabjamuns

Now take the mawa and grate it with a shredder or crumble it by hand. Add 1/2 cup sifted maida and 1/8 teaspoon baking powder.

With a spoon, slowly combine them.

As you can see, the mawa's moisture makes it simple to combine the wheat and mawa.

Mix them all together to create a homogeneous dough. 

When necessary, add a few tablespoons of milk to create a soft, smooth dough (add one teaspoon milk at a time until smooth consistency of dough is achieved, do not add large amount in single go)

Ghee-greased palms are used to form 16–18 equal pieces of dough into balls with smooth surfaces. Make sure there are no surface cracks on the spheres, as these will cause the jamuns to burst while being fried.

 Make the dough a little bit softer if you can't shape balls without cracks. To accomplish this, add milk to the dough, re-knead it, and shape the balls once more. The size of the balls will grow after deep frying and syrup soaking, so avoid making them very large.

In a pan, heat ghee or oil (or half ghee, half oil) over a medium temperature. Ghee is ready when a pinch of dough is added to it when it is medium hot and it quickly rises to the surface without changing color. Ghee is too hot if it quickly turns brown.

 Ghee is cold if it doesn't originate from above. Deep-fry the prepared dough balls in the oil over a low to medium flame, adding 4-6 at a time or as necessary based on the size of the pan. 

After a minute, as you can see, they will turn pale golden and enlarge. If the jamuns quickly turn dark brown, the ghee is too hot; add some cold ghee to it to bring the temperature down.

Also Read: Rasgulla Recipe I Made Super Easy

They will turn a pale golden brown after 3 to 4 minutes.

It will take about 6-7 minutes to deep cook them until they are golden brown. Cooking them evenly is the key to soft and textured gulab jamuns, increase or reduce flame intensity to maintain the temperature of ghee even while frying them.

Drain them, place them on a kitchen towel, and allow them to chill for five minutes. As you can see, after deep frying, the spheres grow larger. They shouldn't be added right into heated sugar syrup.

Warm sugar syrup with cooked balls added (not hot syrup). They will condense if you put them in boiling syrup.

Before serving, dip them in sugar syrup at least a couple of hours. Once you test the Gulabjamuns as soft and spongy, finally you can serve gulab jamun. Serve them cold or warm.

Hope you find this recipe useful. Happy cooking !