Gulab Jamun is a very popular dessert in India.Thought the recipe sounds very simple, there are a few tricks to be followed to make tasty and soft Gulab Jamuns. Today let us learn how to prepare Gulab Jamuns following this easy gulab jamun recipe.
Yield : 15 - 20 Jamuns
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Gulab Jamun |
Yield : 15 - 20 Jamuns
Ingredients :
For syrup :
- Sugar - 2 cups
- Water - 2 1/2 cups
- Cardamom pods - 2 - 3 crushed or peeled
- Gulab Jamun mix - 100 gm (available readymade)
- Oil or ghee - For frying
- Oil or ghee - For greasing
Method :
To prepare Sugar Syrup :
To prepare Sugar Syrup :
1. Bring it to boil and stir until the sugar dissolves completely and syrup becomes slightly sticky. Do not boil too much ..
2 .First prepare the syrup and
keep it warm,so that the jamuns are fried and added directly into the warm
syrup.
To make Gulab Jamun :
1.Take a mixing bowl,add the
ready made mix into the bowl . Now slowly add water and form a soft
dough..
2. Don't knead the dough for
long,then the jamuns may break while frying
3. Let it rest for 10
minutes..Cover it with a damp cloth or zip lock cover.
4. Grease your hands with ghee
or oil while doing round jamuns..Divide the dough equally and make round balls
without any creases .. This is very important .
5.Heat oil and fry the gulab
jamuns in medium heat so
that the inside of the gulab jamun will also get cooked well..Keep stirring it gently for
even cooking and browning.. Remove with a slotted ladle when it becomes dark brown in
color.
6. When the jamuns are golden
brown in all the sides,drop them directly into the syrup.. At this point ,syrup
should be warm . If the syrup is not warm,heat it again slightly.
7. Let all the Gulab jamuns
soak in the syrup for 1 or 2 hours and then serve ... After that ,the jamuns
should have absorbed the syrup and look soft and fluffy ... It can be served
hot or cold
Note :
1. Don't fry the
gulab jamuns in high heat as it will get browned quickly but the inside will
not be cooked properly..
2. Heat the sugar syrup before dropping the gulab jamuns,if it has become cold ...
Meet you
all again with another interesting recipe ......
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