Gulab Jamun Recipe - Yummy Traditional

Gulab Jamun Recipe


gulab-jamun-recipe-with-step-by-step-photos

Gulab Jamun || Homemade Gulab Jamun || How to Make Gulab Jamun at Home with step-by-step photos...

Listening to Gulab Jamun, the first word that comes to my mind is Yummm’ and I think it’s the same for most people, The softballs and the sugar essence in each bite will certainly leave the tongue craving for more. I’ve tested this recipe several times and finally have the one for perfectly juicy, soft gulab jamuns to share with you all. I have tried to explain completely to make a gulab jamun recipe with khoya. 

What is gulab jamun?

The word "Gulab" is derived from the Persian words gul (flower) and āb (water), referring to the rose water-scented syrup. ... Jamun is also defined as a fried delicacy in sugar syrup. The Arab dessert luqmat al-qadi is similar to gulab jamun, although it uses a different batter.

It is made mainly from milk solids, traditionally from Khoya, which is milk reduced to the consistency of a soft dough. Modern recipes call for dried/powdered milk instead of Khoya. It is often garnished with dried nuts such as almonds to enhance flavor.

                                  


Gulab jamun gets its brownish red color because of the sugar content in the milk powder (khoya). In other types of gulab jamun, sugar is added to the batter, and after frying, the sugar caramelization gives it its dark, almost black color, which is then called Kala jam or "black jam". The sugar syrup may be replaced with (slightly) diluted maple syrup for a gulab jamun.

How to make gulab jamun?

Homemade gulab jamun is usually made up of powdered milk, a pinch of all-purpose flour (optional), baking powder, and clarified butter (ghee); kneaded to form a dough, molded into balls, deep-fried, and dropped into the simmering sugar syrup.

I really love this sweet especially when I make it at home and serve it to my family and friends in return I get a lot of admiration and appreciation from them literally I feel so happy whenever I become successful to such type a recipe before I have tried balushahi, now gulab jamun would be next target burfi and coconut burfi inshallah I am working on them when it gets final then share with you all so, for now, let's the go-ahead to know how to make gulab jamun 



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ingredients-of-gulab-jamun


Firstly take out khoya from the fridge let it  leave at room temperature, in a saucepan add sugar and water, allow the sugar syrup to boil then add lemon juice to prevent crystallization

Add crushed cardamom, kewra and saffron stir it, reduce the heat to medium, And let it simmer for another 10 minutes
Don’t turn off the flame, keep on very low flame



Meanwhile, put the khoya in the grinding jar to make fine powder, Now transfer to a large bowl after this add purpose flour, mix them together very well by hand

Then start kneading by adding little by little egg mixture, and mix all the ingredients together until you get a smooth dough, now the dough is ready
                      
prepare-dough-for-gulab-jamun

Now let’s make equal medium sized balls from the dough, the ball should be smooth to prevent the cracks in the Jamun

And also keep in mind the jamuns double in size when is soaked in sugar syrup. So make the size of accordingly below the pictures
                      

Place a wok on the stove add oil, the oil should be at moderate/medium temperature. Because the oil is too hot then the outer surface gets brown too soon

And the interior doesn’t cook, After adding all the balls stir the balls around slowly. So that it could evenly cook from all sides
Once it starts browning surface drain them out from oil, then place all the balls on a kitchen paper towel, remove the sugar syrup pan from flame keep aside, then add the all balls into the sugar syrup, and let the jamuns soak in the sugar syrup for at least 4 hours

    frying-gulab-jamun


    Garnish gulab jamun with almond and pistachio, and then we can enjoy soft spongy, and delicious jamuns








    The word "Gulab" is derived from the Persian words gul (flower) and āb (water), referring to the rose water-scented syrup. ... Jamun is also defined as a fried delicacy in sugar syrup.

    Ingredients for sugar syrup:
    1. 2 cups, sugar
    2. 2 cups, water
    3. 1 tsp, lemon juice
    4. 4-5 threads, saffron
    5. 5-6 drops, kewra water
    6. 1/6 tsp, green cardamom powder 
    Ingredients for gulab jamun:
    1. 4, green cardamom crushed
    2. 150g, homemade khoya
    3. 4 tbsp, all-purpose flour/Maida
    4. ¼ tsp, baking powder
    5. Ghee/desi ghee, as required for deep frying
    6. 1 large, egg beaten or milk for kneading dough 
    7. 3 pinch, saffron
    8. 2 drops, kewra essence
    9. 1 tbsp, almond pistachio crushed for garnishing
    How to Make Gulab Jamun?
    1. Firstly take out khoya from the fridge let it  leave at room temperature
    2. in a saucepan add sugar and water 
    3. Allow the sugar syrup to boil then add lemon juice to prevent crystallization
    4. Add crushed cardamom, kewra and saffron stir it
    5. Reduce the heat to medium
    6. And let it simmer for another 10 minutes
    7. Don’t turn off the flame
    8. Keep on very low flame
    9. Meanwhile, put the khoya in the grinding jar to make fine powder
    10. Now transfer to a large bowl after this add purpose flour
    11. Mix them together very well by hand
    12. Then start kneading by adding little by the little egg mixture
    13. And mix all the ingredients together until you get a smooth dough.
    14. Now the dough is ready
    15. Now let’s make equal medium sized balls from the dough
    16. The ball should be smooth to prevent the cracks in the Jamun
    17. And also keep in mind the jamuns double in size when is soaked in sugar syrup
    18. So make the size of accordingly below pictures
    19. Place a wok on stove add oil
    20. Oil should be at moderate/medium temperature
    21. Because the oil is too hot then the outer surface gets brown too soon
    22. And the interior doesn’t cook
    23. After adding all the balls stir the balls around slowly
    24. So that it could evenly cook from all sides
    25. Once it starts browning surface drain them out from the oil
    26. Then place all the balls on a kitchen paper towel 
    27. Remove the sugar syrup pan from flame keep aside
    28. Then add the all balls into the sugar syrup
    29. And let the jamuns soak in the sugar syrup for at least 4 hours
    30. Garnish gulab jamun with almond and pistachio, and then we can enjoy soft spongy, and delicious jamuns
    *Not be duplicated, rewritten, or published without permission- Thank you!

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