gulab jamun recipe in hindi nisha madhulika Gulab jamun recipe

Alright, let’s get this Gulab Jamun goin’, ya’ll!

Listen up, fam! We about to dive into some serious deliciousness. We talkin’ ‘bout Gulab Jamun, those melt-in-your-mouth, syrup-soaked balls of pure joy. This ain’t your average dessert, nah, this is somethin’ special. This is the kind of treat that makes you wanna close your eyes and savor every single bite. Get ready to put your baking skills to the test, ‘cause we gonna create a masterpiece!

Gulab Jamun Goodness

First things first, let’s take a look at what we’re workin’ with. Check out this visual representation of pure dessert magic:

Now that we got your mouth waterin’, let’s get down to the nitty-gritty. You gon’ need a few things to make this happen. Make sure you got all this stuff, before you even *think* about turning on that stove, ya hear?

Ingredients:

• 1 cup Milk Powder
• 1/4 cup All-Purpose Flour (Maida)
• 1/4 teaspoon Baking Soda
• 2 tablespoons Ghee (Clarified Butter)
• 2-3 tablespoons Milk (to knead)
• Ghee or Oil (for frying)

For the Sugar Syrup:

• 1 1/2 cups Sugar
• 1 1/2 cups Water
• 1/4 teaspoon Cardamom Powder
• A few strands of Saffron (optional)
• 1/2 teaspoon Lemon Juice

Alright, so now that we got the ingredients, let’s talk about how we gonna bring this whole thing together. Don’t you worry, I got you covered step-by-step. Follow along closely now!

Instructions:

1. Making the Dough: In a bowl, combine the milk powder, flour, and baking soda. Mix it all up real good, make sure it’s evenly distributed.
2. Add the ghee to the dry ingredients. Crumble it with your fingers until the mixture resembles breadcrumbs. You wanna get that ghee all worked in there nice and evenly.
3. Gradually add the milk, a little at a time, and knead into a soft, smooth dough. Don’t over-knead, just enough to bring it together. Cover the dough with a damp cloth and let it rest for about 10-15 minutes. This is important; letting it rest is essential.
4. Shaping the Gulab Jamuns: After the dough has rested, gently knead it again for a minute. Now, divide the dough into small, equal-sized portions. Roll each portion into a smooth, crack-free ball. Cracks are the enemy, ya’ll! They will cause the Jamuns to break apart when frying.
5. Making the Sugar Syrup: In a saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar is completely dissolved. Simmer for about 5-7 minutes, until the syrup thickens slightly. You want it to be sticky, but not too thick, like a thin honey consistency.
6. Add the cardamom powder, saffron strands (if using), and lemon juice to the syrup. Stir well and keep warm. The lemon juice prevents crystallization, so don’t skip it!
7. Frying the Gulab Jamuns: Heat ghee or oil in a deep frying pan over low heat. The oil should be just hot enough so that the Jamuns cook slowly and evenly. If the oil is too hot, they will brown quickly on the outside but remain uncooked inside.
8. Gently drop a few Gulab Jamuns into the hot oil. Fry them over low heat, turning frequently, until they are golden brown on all sides. This might take about 10-15 minutes, so be patient!
9. Once the Gulab Jamuns are golden brown, remove them from the oil and immediately transfer them to the warm sugar syrup. Make sure they are fully submerged in the syrup.
10. Soaking: Allow the Gulab Jamuns to soak in the syrup for at least 2-3 hours, or even better, overnight. This allows them to absorb the syrup and become soft and juicy.
11. Serve: Serve the Gulab Jamuns warm or at room temperature, garnished with chopped nuts or a drizzle of extra syrup if desired. And most importantly, ENJOY!

There you have it, folks! Homemade Gulab Jamun, ready to bless your taste buds. Now go on and get to cookin’. And don’t forget to share with the fam! You’ll be the star of the next cookout, fo’ sho’. Peace out!

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