Craving something sweet and comforting? I was too, and after a little digging, I stumbled upon the most amazing guide to making Gulab Jamun! Get ready for a melt-in-your-mouth experience that will have you saying “wah wah!” with every bite.
Garma Garam Gulab Jamun Banane Ka Tarika
Here’s a sneak peek at the deliciousness we’re about to create:
Gulab Jamun, those golden-brown, syrup-soaked balls of goodness, seem intimidating to make, but trust me, with this recipe, you’ll be a pro in no time. Let’s gather our ingredients and embark on this sweet adventure!
Gulab Jamun Ingredients:
- 1 cup Milk Powder (full cream recommended)
- 1/4 cup All-Purpose Flour (Maida)
- 1/4 teaspoon Baking Soda
- 2 tablespoons Ghee (clarified butter)
- 2-3 tablespoons Milk (to knead)
- Oil or Ghee for frying
Sugar Syrup (Chashni) Ingredients:
- 1 1/2 cups Sugar
- 1 1/2 cups Water
- 1/4 teaspoon Cardamom Powder
- A few strands of Saffron (optional, for color and flavor)
- 1/2 teaspoon Rose Water (optional)
Gulab Jamun Instructions:
- Prepare the Dough: In a large bowl, combine the milk powder, all-purpose flour, and baking soda. Mix well.
- Add the ghee to the dry ingredients and rub it in with your fingers until the mixture resembles breadcrumbs. This is a crucial step for soft Gulab Jamuns!
- Gradually add milk, a little at a time, and knead into a soft, smooth dough. Be careful not to over-knead. The dough should be just combined. Cover the dough with a damp cloth and let it rest for 10-15 minutes.
- Prepare the Sugar Syrup: While the dough rests, prepare the sugar syrup. In a saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring occasionally, until the sugar is completely dissolved.
- 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. Add rose water (if using) and remove from heat. Keep the syrup warm.
- Shape the Gulab Jamuns: Divide the dough into small, equal-sized portions. Gently roll each portion between your palms to form smooth, crack-free balls. Cracks can cause the Gulab Jamuns to break apart while frying.
- Fry the Gulab Jamuns: Heat oil or ghee in a deep frying pan or pot over low to medium heat. The oil should be hot enough to slowly cook the Gulab Jamuns without burning them.
- Gently drop the Gulab Jamuns into the hot oil, a few at a time. Fry them over low heat, turning them occasionally, until they are golden brown all over. This might take 10-15 minutes, so be patient!
- Soak in Syrup: Remove the fried Gulab Jamuns from the oil and immediately drop them into the warm sugar syrup. Make sure the syrup is warm, not boiling hot.
- Allow the Gulab Jamuns to soak in the syrup for at least 1-2 hours, or preferably overnight, so they can absorb the syrup properly. This is what makes them juicy and delicious!
- Serve and Enjoy: Serve the Garma Garam Gulab Jamuns warm or at room temperature. You can garnish them with chopped nuts or silver leaf (varak) for a festive touch.
And there you have it! Homemade Gulab Jamuns that are sure to impress. These little balls of joy are perfect for celebrating special occasions, satisfying your sweet tooth, or simply enjoying a cozy evening at home. Don’t be surprised if everyone asks for seconds (and thirds!). Happy cooking!
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Garma garam gulab jamun kaise bante hai? dekhiye gulab jamun banane ka. Garma garam gulab jamun kaise bante hai? dekhiye gulab jamun banane ka …