gulab jamun ki recipe likhkar bataiye Gulab jamun recipe

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Oh my goodness, you guys! Are you ready for a treat that’s basically a warm hug in dessert form? We’re talking Gulab Jamun! Those soft, melt-in-your-mouth, syrup-soaked balls of deliciousness. Seriously, who can resist these? They’re perfect for any celebration, or just a “treat yourself” kind of day.

Gulab Jamun: A Sweet Classic

Gulab Jamun always reminds me of special occasions with family. The smell of cardamom and rosewater filling the kitchen, the gentle bubbling of the syrup… pure comfort! I’m so excited to share this recipe with you, so you can bring that same warmth and joy into your home.

Ready to get started? Here’s what you’ll need:

Ingredients:

• For the Gulab Jamun:

• 1 cup Milk Powder

• 1/4 cup All-Purpose Flour (Maida)

• 1/4 teaspoon Baking Soda

• 2 tablespoons Ghee (Clarified Butter), melted

• 3-4 tablespoons Milk (or enough to form a soft dough)

• Ghee or Oil, for frying

• For the Sugar Syrup:

• 1 1/2 cups Sugar

• 1 1/2 cups Water

• 1/4 teaspoon Cardamom Powder

• 1 tablespoon Rose Water

• A few strands of Saffron (optional)

• 1/2 teaspoon Lemon Juice

Instructions:

1. Make the Dough: In a large bowl, combine the milk powder, flour, and baking soda.
2. Add the melted ghee and mix well until it resembles breadcrumbs.
3. Gradually add milk, a tablespoon at a time, and gently mix until a soft, smooth dough forms. Don’t over-knead! The dough should be slightly sticky.
4. 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 becoming hard.
5. Prepare the Syrup: While the dough is resting, prepare the sugar syrup. In a saucepan, combine sugar and water.
6. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar is completely dissolved.
7. Add cardamom powder, rose water, and saffron strands (if using). Simmer for 5-7 minutes, or until the syrup slightly thickens (it should be sticky, not a thick, heavy syrup).
8. Add the lemon juice. This prevents the syrup from crystallizing. Remove from heat and keep warm.
9. Shape and Fry the Jamuns: Gently knead the dough again for a minute. Divide the dough into small, equal-sized portions (about 1/2 inch in diameter).
10. Roll each portion into a smooth, crack-free ball. This is crucial! Cracks can cause the jamuns to break apart while frying.
11. Heat ghee or oil in a deep frying pan or pot over low heat. The oil should be just hot enough to gently cook the jamuns.
12. Carefully drop a few jamuns into the hot oil. Fry them over low heat, stirring gently and continuously, until they turn golden brown on all sides. This process takes time, be patient!.
13. Remove the fried jamuns from the oil and immediately transfer them to the warm sugar syrup.
14. Repeat the frying process with the remaining dough.
15. Soak and Serve: Allow the gulab jamuns to soak in the syrup for at least 2-3 hours, or preferably overnight, so they can absorb the syrup and become soft and juicy.
16. Serve the gulab jamuns warm or at room temperature. They are delicious on their own or with a scoop of vanilla ice cream!

There you have it! A relatively simple, but absolutely rewarding, recipe for Gulab Jamun. Don’t be intimidated – with a little patience, you’ll be enjoying these heavenly treats in no time. Happy cooking!

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Gulab Jamun Recipe - RSK FOOD

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