Craving something sweet and decadent? Let’s dive into a beloved classic: Gulab Jamun. These deep-fried milk balls, soaked in a fragrant sugar syrup, are a quintessential Indian dessert that’s surprisingly easy to make at home. Trust me, the aroma alone will transport you!
Gulab Jamun Recipe
Imagine biting into a warm, soft ball of deliciousness, saturated with sweet, cardamom-infused syrup. This recipe will guide you through creating the perfect batch of Gulab Jamun, ensuring a delightful treat that’s sure to impress.
Here’s what you’ll need:
Ingredients:
* 1 cup Milk Powder * 1/4 cup All-Purpose Flour (Maida) * 1/4 teaspoon Baking Soda * 2 tablespoons Ghee (Clarified Butter) * 3-4 tablespoons Milk (to knead) * Oil or Ghee for frying For the Sugar Syrup:
* 1 1/2 cups Sugar * 1 cup Water * 1/4 teaspoon Cardamom Powder * A few strands of Saffron (optional) * 1/2 teaspoon Rose Water (optional) ### Instructions:
- Prepare the Dough: In a large bowl, combine the milk powder, all-purpose flour, and baking soda. Mix well.
- Add Ghee and Milk: Add the ghee to the dry ingredients and mix with your fingers until it resembles breadcrumbs. Gradually add milk, a tablespoon at a time, kneading gently to form a soft, smooth dough. Be careful not to over-knead. The dough should be just combined and not sticky.
- Rest the Dough: Cover the dough with a damp cloth and let it rest for about 10-15 minutes. This allows the gluten to relax and prevents the Gulab Jamuns from becoming hard.
- Shape the Gulab Jamuns: After resting, gently knead the dough again. Divide the dough into small, equal-sized portions (about 1/2 inch in diameter). Roll each portion between your palms to form smooth, crack-free balls. Cracks can cause the Gulab Jamuns to break apart while frying.
- Prepare the Sugar Syrup: While the dough is resting, prepare the sugar syrup. In a saucepan, combine sugar and water. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves completely.
- Simmer the Syrup: Reduce the heat to low and simmer the syrup for about 5-7 minutes, or until it becomes slightly sticky. You don’t want a thick, one-string consistency.
- Flavor the Syrup: Add cardamom powder, saffron strands (if using), and rose water (if using) to the syrup. Mix well and remove from heat. Keep the syrup warm.
- Fry the Gulab Jamuns: Heat oil or ghee in a deep frying pan over low heat. The oil should be just warm, not hot. This is crucial for even cooking. Too hot, and they’ll brown on the outside but remain uncooked inside.
- Fry Slowly: Gently drop a few Gulab Jamuns into the warm oil at a time. Fry them on low heat, stirring gently and constantly, until they turn a deep golden brown color. This process takes time and patience – usually around 10-15 minutes.
- Remove and Drain: Once the Gulab Jamuns are evenly browned, remove them from the oil using a slotted spoon and drain on paper towels.
- Soak in Syrup: Immediately transfer the hot Gulab Jamuns to the warm sugar syrup. Make sure the Gulab Jamuns are fully submerged in the syrup.
- Soak for at least 2 hours: Allow the Gulab Jamuns to soak in the syrup for at least 2 hours, or preferably overnight, so they can absorb the syrup and become soft and juicy.
- Serve: Serve the Gulab Jamuns warm or at room temperature, garnished with chopped nuts or a drizzle of cream, if desired.
Enjoy your homemade Gulab Jamuns! They’re the perfect treat for any occasion, or just when you need a little something sweet to brighten your day.
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