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 soft balls 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've explained in detail how to make gulab jamuns 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 Luqman 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,y I feel so happy whenever I become successful with such a recipe. Before, I tried balushahi; gulab jamun would be the next target. Burfi and coconut burfi, inshallah, I am working on them. When it gets finished, I'll then share it with you all. So, for now, let's the go-ahead to know how to make gulab jamun
Firstly, take out khoya from the fridge and let it sit 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. Reduce the heat to medium, and let it simmer for another 10 minutes
Don’t turn off the flame; keep it on a 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, and mix them together very well by hand.
Then start kneading by adding the egg mixture little by little, and mix all the ingredients together until you get a smooth dough. Now the dough is ready.
Now let’s make equal medium-sized balls from the dough; the balls should be smooth to prevent cracks in the Jamun.
Also, keep in mind the jamuns double in size when soaked in sugar syrup. So make the size according to the pictures.
Place a wok on the stove and add oil; the oil should be at moderate/medium temperature. If 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 can cook evenly from all sides
Once it starts browning surface drain the oil from the surface, then place all the balls on a kitchen paper towel, remove the sugar syrup pan from the flame, keep aside, and add all the balls into the sugar syrup, and let the jamuns soak in the sugar syrup for at least 4 hours
Once it starts browning surface drain the oil from the surface, then place all the balls on a kitchen paper towel, remove the sugar syrup pan from the flame, keep aside, and add all the balls into the sugar syrup, and let the jamuns soak in the sugar syrup for at least 4 hours
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:
- 2 cups of sugar
- 2 cups of water
- 1 tsp lemon juice
- 4-5 threads of saffron
- 5-6 drops of kewra water
- 1/6 tsp green cardamom powder
Ingredients for Gulab Jamun:
- 4 green cardamom pods, crushed
- 150g homemade khoya
- 4 tbsp all-purpose flour/Maida
- ¼ tsp baking powder
- Ghee/desi ghee, as required for deep frying
- 1 large, gg be,aten or milk for kneading dough
- 3 pipinchessaffron
- 2 drops of kewra essence
- 1 tbsp almond pistachio crushed for garnishing
How to Make Gulab Jamun?
- Firstly, take out khoya from the fridge and let it sit 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
- Let it simmer for another 10 minutes
- Don’t turn off the flame
- Keep on a 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 the little egg mixture
- Mix all the ingredients together until you get a smooth dough.
- Now the dough is ready
- Now let’s make equal medium-sized balls from the dough
- The ball should be smooth to prevent cracks in the Jamun
- Also, keep in mind the jamuns double in size when soaked in sugar syrup
- So make the size accordingly, as shown in the pictures below
- Place a wok on the stove and add oil
- Oil should be at moderate/medium temperature. If 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 they can cook all sides evenly
- Once it starts browning the surface drain it out of the oil
- Then place all the balls on a kitchen paper towel
- Remove the sugar syrup pan from the flame and keep it aside
- Then add all the balls into the sugar syrup
- Let the jamuns soak in the sugar syrup for at least 4 hours
- Garnish gulab jamun with almonds and pistachios, and then we can enjoy soft, spongy, and delicious jamun
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