About gulab jamun recipe
Gulab Jamun is a popular Indian sweet, typically made on special occasions. It is prepared using mawa (khoya), sugar, and ghee. The mawa is kneaded into a soft dough, and small round balls are shaped from it. These balls are then deep-fried on low heat in ghee or oil until they turn golden brown.
After frying, the gulab jamuns are soaked in sugar syrup, which is made from sugar and water. The name “Gulab Jamun” comes from the addition of rose water (gulab jal) or kewra water, which imparts a distinctive fragrance and flavor to the sweet.
This dessert is known for its soft and juicy texture. When gulab jamuns are soaked in sugar syrup, they absorb the syrup, gaining a sweet and irresistible flavor. It is often served during festivals, weddings, and other special occasions. Gulab jamun can be enjoyed both hot or cold, depending on our choice.
This sweet is not only popular in India but also enjoys a great fan following outside the country. Gulab Jamun has several variations, such as Kala Jamun, which is darker in color. It can also be made more delicious by adding ingredients like saffron (kesar), pistachios, almonds, and other flavors to enhance its taste.
To enjoy the full flavor of gulab jamun, it can also be served with ice cream. Its sweetness and softness make it a favorite among people of all age groups. This dessert is an important part of Indian culture and cuisine, symbolizing tradition.
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Subtitle
About gulab jamun recipe
Ingredients
How to make gulab jamun
Tips and FAQ
Ingredients
All-purpose flour (Maida) – 3 ½ teaspoons
Paneer – 1/8 cup
Mawa (Khoya) – 3/4 cup
Cardamom powder – 1/8 teaspoon
Baking soda – 1/8 teaspoon
For the Sugar Syrup:
Sugar – 200 grams
Water – 80 grams
How to make gulab jamun
To make Gulab Jamun, take a bowl and mix grated mawa and grated paneer together. Add baking soda, cardamom powder, and all-purpose flour (maida) to it and knead it into a dough. Meanwhile, prepare the sugar syrup by mixing sugar and water and heating it until it thickens slightly. Divide the dough into equal portions and roll them into small balls. Heat oil in a pan and fry the Gulab Jamuns on medium heat until they turn golden brown.
This ensures that the Gulab Jamuns are cooked thoroughly inside. Gradually, fry all the Gulab Jamuns in batches. Add the hot Gulab Jamuns to the warm sugar syrup so they can absorb it properly. Let them soak in the syrup for about 30 minutes. Remove and serve.
Tips
You can skip paneer in the Gulab Jamun recipe if desired.
Fry the Gulab Jamuns on a very low flame in medium-hot oil to ensure they are cooked through to the inside.
You can also fill the Gulab Jamuns with mishri (sugar crystals) or pistachios for added flavor.
The sugar syrup for Gulab Jamun should not have a stringy consistency. Cook it just enough so that when you press it between two fingers, it feels slightly sticky, like grease, but no string forms.
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