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Oh my goodness, you guys! Get ready to drool because we’re about to dive headfirst into the sweet, sticky, and utterly irresistible world of Gulab Jamun! These little golden-brown balls of deliciousness are a staple at celebrations and festivals, and honestly, any time you just need a little pick-me-up. They’re so soft, they practically melt in your mouth, soaking up all that fragrant syrup. Trust me, you *need* to try making these at home!
Gulab Jamun Goodness!
Feast your eyes on this beauty:
Ready to unlock the secret to making these at home? Let’s get cooking!
Gulab Jamun Recipe
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 (for kneading)
- Oil or Ghee, for deep 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 Rose Water (optional)
Instructions:
- Get the Syrup Started: In a saucepan, combine the sugar and water for the syrup. Bring it to a boil, stirring until the sugar dissolves completely. Add the cardamom powder and saffron strands (if using). Let it simmer for about 5-7 minutes, or until the syrup slightly thickens and becomes sticky. Don’t overcook it; you want it to be a little thinner than honey. Stir in the rose water (if using) and set aside. Keep it warm. This is KEY to getting those perfectly soaked jamuns!
- Mix the Dough: In a bowl, combine the milk powder, flour, and baking soda. Mix well. Add the ghee and rub it into the dry ingredients until it resembles breadcrumbs. Now, gradually add the milk, a tablespoon at a time, and gently knead to form a soft and smooth dough. Be careful not to over-knead! The dough should be just moist enough to hold together.
- Shape the Jamuns: Divide the dough into small, equal-sized portions. Roll each portion between your palms to form smooth, crack-free balls. Cracks can cause the jamuns to break apart while frying. This is really important, so take your time!
- Fry ‘Em Up: Heat oil or ghee in a deep frying pan over low heat. The oil should be just moderately hot; too hot, and the jamuns will brown on the outside but remain raw inside. Gently drop a few jamuns at a time into the hot oil.
- Golden Brown Perfection: Fry the jamuns over low heat, stirring gently and continuously, until they turn golden brown on all sides. This takes patience, but it’s worth it! Remove the fried jamuns from the oil and drain them on a paper towel.
- Soak and Enjoy: Immediately transfer the hot jamuns into the warm sugar syrup. Make sure the syrup is warm, not hot, as very hot syrup can cause the jamuns to disintegrate. Let the jamuns soak in the syrup for at least 1-2 hours, or even better, overnight. This allows them to absorb the syrup completely and become wonderfully juicy.
- Serve and Devour: Serve the Gulab Jamun warm or at room temperature, garnished with chopped nuts or a drizzle of extra syrup, if desired. Prepare to be amazed!
That’s it! You’ve just made your own batch of incredible Gulab Jamun. Enjoy every single bite!
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Gulab Jamun Recipe In Urdu - Urdu Cookbook
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 <small>www.urducookbook.com</small>Gulab Jamun Recipe In Urdu - Urdu Cookbook
gulab jamun recipe in urdu. Gulab jamun recipe in urdu