Alright folks, let’s talk about something delightfully sweet and utterly irresistible: Gulab Jamun. These little golden orbs of sugary goodness are a staple at celebrations, but honestly, who needs a special occasion to whip up a batch? They’re surprisingly easy to make at home, and the result is *so* much better than anything you can buy pre-made. Trust me on this one.
Gulab Jamun | Homemade Gulab Jamun Recipe
Here’s what they look like - imagine biting into one of these warm, syrup-soaked treats! Prepare to be amazed by the magic of fried milk balls:
Okay, let’s get down to business. 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)
- 2-3 tablespoons Milk (for kneading)
- Oil or Ghee 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 Rose Water (optional)
Instructions:
- Making the Dough: In a large bowl, combine the milk powder, flour, and baking soda. Mix well.
- Add the ghee and rub it into the dry ingredients until the mixture resembles breadcrumbs. This is important for creating a light and airy texture.
- Gradually add the milk, one tablespoon at a time, kneading gently to form a soft, smooth dough. Don’t over-knead! The dough should be just moist enough to hold its shape.
- Cover the dough with a damp cloth and let it rest for 10-15 minutes. This allows the gluten to relax and the milk powder to absorb the moisture.
- Shaping the Gulab Jamuns: After resting, gently knead the dough again for a minute. Divide the dough into small, equal-sized portions (about 1 inch in diameter).
- Roll each portion between your palms to form smooth, crack-free balls. Cracks can cause the gulab jamuns to break apart during frying, so take your time and be gentle.
- Making the Sugar Syrup: In a saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring constantly until the sugar is completely dissolved.
- Reduce the heat to low and simmer for 5-7 minutes, or until the syrup thickens slightly. It should be sticky to the touch.
- Add the cardamom powder, saffron (if using), and rose water (if using). Stir well and keep the syrup warm.
- Frying the Gulab Jamuns: Heat oil or ghee in a deep frying pan over low heat. The oil should be just hot enough to gently simmer the gulab jamuns. This is crucial! High heat will burn the outside before the inside is cooked.
- Carefully drop a few gulab jamuns into the hot oil. Don’t overcrowd the pan!
- Fry the gulab jamuns over low heat, turning them frequently, until they are golden brown on all sides. This may take 10-15 minutes per batch, so be patient.
- Remove the fried gulab jamuns with a slotted spoon and immediately transfer them to the warm sugar syrup.
- Soaking the Gulab Jamuns: Allow the gulab jamuns to soak in the sugar syrup for at least 2-3 hours, or preferably overnight. This allows them to absorb the syrup and become soft and juicy.
- Serve warm or at room temperature. Garnish with chopped nuts, if desired.
And there you have it! Homemade Gulab Jamun, ready to impress your friends and family (or just yourself!). The key is low and slow frying, and a good soak in that delicious syrup. Enjoy!
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