Gulab Jamun. In a large bowl, stir together the milk powder, flour, baking powder, and cardamom. Stir in the almonds, pistachios and golden raisins. Mix in the melted ghee, then pour in the milk, and continue to mix until well blended.
You can cook Gulab Jamun using 17 ingredients and 12 steps. Here is how you cook it.
Ingredients of Gulab Jamun
- Prepare of Syrup:.
- It’s 354 g of Water,.
- Prepare 200 g of Granulated Sugar,.
- You need 4 of Green Cardamon Pods,.
- Prepare Pinch of Saffron,.
- Prepare 2 TBSP of Rose Water,.
- It’s of Fresh Lemon Juice, 1/2 Lemon.
- Prepare of Mawa / Khoa:.
- It’s 1 TBSP of Ghee,.
- You need 180 g of Whole Milk,.
- It’s 128 g of Good Quality Milk Powder,.
- Prepare of Jamun:.
- It’s 78 g of Unbleached All Purpose Flour,.
- Prepare Pinch of Baking Soda,.
- You need 2 TBSP of Whole Milk,.
- Prepare 1 TBSP of Rose Water,.
- It’s of Canola / Peanut / Grapeseed / Vegetable Oil, For Frying.
Rub in the homemade ghee or butter using your fingertips until the mixture resembles coarse crumbs. Gulab jamun (or gulaab jamun) is among India's most popular desserts and is often referred to as "Indian doughnuts." This delicious treat consists of soft, melt-in-your-mouth, fried dumplings that are traditionally made of thickened or reduced milk and soaked in rose-flavored sugar syrup. Gulab jamun recipe-is one of the popular sweet recipes in India during most of the Indian weddings and festival seasons including Navaratri, Diwali, Holi, and Eid, etc. There are two popular recipes of gulab jamun available in India the traditional one, is gulab jamun with khoya or mawa and the instant one is gulab jamun with milk powder.
Gulab Jamun step by step
- Prepare the syrup.
In a sauce pot over medium heat, add all the ingredients.
Stir to dissolve the sugar..
- Bring it up to a simmer.
Once the syrup coats the back of a spoon, remove from heat.
Transfer into a large shallow bowl.
Set aside.
You should have a clear yellowish color..
- Prepare the mawa or khoa.
Add ghee and milk into a skillet.
Stir to combine well.
Turn the heat up tp medium..
- Add in the milk powder and stir to combine well.
Break up large lumps with the back of a spatula.
Keep stirring until it pulls away from the sides of the skillet and comes together into a dough.
You have to keep stirring to prevent any burning..
- Remove from heat and transfer into a large bowl.
Prepare the jamun dough.
The dough has to be prepared while the mawa or khoa is still warm..
- Break the dough into crumbly bits with a fork.
Add in flour, baking soda, milk and rose water.
Combine together into a dough with your hand.
Do not knead or work the dough..
- Set aside for 10 mins.
Weigh and divide into 12 equal dough balls.
Shape each dough balls tightly into smooth balls making sure no large cracks.
In a dutch oven, add about 4 inches of oil..
- Turn the heat up to low.
When a wooden chopstick is inserted into the oil, there should be little bubbling.
Gently drop in all the jamun..
- Using that wooden chopstick, gently and carefully stir the oil in a circular motion without touching the jamun.
This is a very crucial step, because once you touch the jamun, it will break apart and create a mess..
- Keep stirring gently until the jamun float to the surface.
Roll the jamun to allow even browning.
Once the jamun are dark brown in color, fish them out of the oil with a spider.
Drain off excess oil with the spider..
- Immediately add them into the syrup.
Make sure the jamun are spaced out from one another, as they will expand even more.
Allow the jamun to soak in the syrup for 2 hrs..
- The jamun should expand and become plump.
Ladle the syrup onto serving plate.
Transfer the jamun onto the syrup.
Serve immediately..
Gulab jamun is a classic Indian sweet made with milk solids, sugar, rose water & cardamom powder. It is very famous & is enjoyed in most festive and celebration meals. Gulab jamuns are like a rich donut, flavored with cardamom and saffron and soaked in sugar syrup to make a soft and melt-in-your sweet syrupy Indian dessert. A favorite around the festival season, The traditional version uses milk powder or mawa (milk solids) or other forms of dairy. Every few years I try to improve my vegan gulab jamuns. gulab jamun recipe
