gulab jamun jeera recipe in tamil Gulab jamun recipe

Alright, friends, gather ‘round! I’ve got a sweet treat that’s just begging to be made: Gulab Jamun. Now, I know it sounds a little exotic, but trust me, it’s surprisingly easy and oh-so-delicious. Think donut holes soaked in a rose-flavored syrup – irresistible, right?

Gulab Jamun Recipe

This recipe makes the most tender and flavorful Gulab Jamun I’ve ever tasted. The key is to ensure the milk powder is fresh and the dough is incredibly soft. A little patience goes a long way with this dessert, but the reward is worth every second! Just look at these beauties!

Here’s what you’ll need to whip up a batch:

Ingredients:

• For the Jamun:

• 1 cup Milk Powder (full cream)

• 1/4 cup All-Purpose Flour (Maida)

• 1/4 teaspoon Baking Soda

• 2 tablespoons Ghee (clarified butter), melted

• 3-4 tablespoons Milk (to bind)

• Oil or Ghee, for frying

• For the Syrup:

• 1 1/2 cups Sugar

• 1 1/2 cups Water

• 1/2 teaspoon Cardamom Powder

• A few strands of Saffron (optional)

• 1/2 teaspoon Rose Water (optional, but highly recommended!)

• 1/4 teaspoon Lemon Juice (to prevent crystallization)

Instructions:

1. Making the Syrup: In a saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves completely.
2. Add the cardamom powder and saffron strands (if using) to the syrup. Simmer for about 5-7 minutes, or until the syrup slightly thickens. It should be sticky to the touch but not form a hard ball when cooled.
3. Stir in the rose water and lemon juice. Set the syrup aside and keep it warm. This is crucial for the jamuns to absorb the syrup properly.
4. Making the Jamun Dough: In a large bowl, combine the milk powder, all-purpose flour, and baking soda. Mix well.
5. Add the melted ghee and mix it into the dry ingredients with your fingertips until the mixture resembles breadcrumbs.
6. Gradually add the milk, a tablespoon at a time, and gently knead the mixture until it forms a soft and smooth dough. Be careful not to over-knead, as this can result in hard jamuns. The dough should be just moist enough to hold together.
7. Cover the dough with a damp cloth and let it rest for 10-15 minutes. This allows the gluten to relax and prevents the jamuns from cracking during frying.
8. Shaping and Frying the Jamun: Heat oil or ghee in a deep frying pan over low to medium heat. The oil should not be too hot, or the jamuns will brown too quickly on the outside and remain uncooked inside.
9. While the oil is heating, gently roll small portions of the dough into smooth, crack-free balls. They should be about 1 inch in diameter.
10. Carefully drop a few jamun balls into the hot oil at a time. Do not overcrowd the pan.
11. Fry the jamuns over low heat, gently stirring and rotating them continuously, until they are golden brown on all sides. This process can take about 10-15 minutes, so be patient! Consistent, gentle heat is key to even cooking.
12. Soaking the Jamun: Once the jamuns are golden brown, remove them from the oil with a slotted spoon and immediately drop them into the warm syrup.
13. Gently press the jamuns down into the syrup to ensure they are fully submerged.
14. Let the jamuns soak in the syrup for at least 2-3 hours, or preferably overnight, for them to absorb the syrup completely and become soft and juicy.
15. Serving: Serve the Gulab Jamun warm or at room temperature. Garnish with chopped nuts or a sprinkle of dried rose petals, if desired.

There you have it! Homemade Gulab Jamun that’s sure to impress. Don’t be intimidated by the process. Just take it one step at a time, and you’ll be rewarded with a truly delicious and satisfying dessert. Enjoy!

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Gulab Jamun Recipe

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