GULAB JAMUN | How to make GULAB JAMUN

3 reviews
Rate It!
ByFarrukh Shadab
Created on 23rd Dec 2015
  • GULAB JAMUN, How to make GULAB JAMUN
  • GULAB JAMUN | How to make GULAB JAMUN (69 likes)

  • 3 reviews
    Rate It!
  • By Farrukh Shadab
    Created on 23rd Dec 2015

About GULAB JAMUN

Just thinking about it, the mouth starts drooling. This attempt of Gulab Jamun is dedicated to my lovely 3yr old daughter who can go on and on eating Gulab Jamuns any time of the day. Alhamdulillah !! The outcome has made me overjoyed over my 200th post and at the same time over satisfied after seeing the sweet smile of my darling daughter.

GULAB JAMUN, a marvellous creation to spice up your day. GULAB JAMUN is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingGULAB JAMUN is just too tempting. This amazing recipe is provided by Farrukh Shadab. Be it kids or adults, no one can get away from this delicious dish. How to make GULAB JAMUN is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of GULAB JAMUNby Farrukh Shadab. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. GULAB JAMUN is just the appropriate recipe to serve as many as 6. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

  • Prep Time10mins
  • Cook Time15mins
  • Serves6People

Video for key ingredients

  • How to make Khoya

GULAB JAMUN

Ingredients to make GULAB JAMUN

  • 400 gms, khowa/mawa at room temperature
  • 7 tbsp, all-purpose flour(maida)
  • 10 tbsp, milk powder
  • Generous 2 pinches of soda bi-carb
  • Few tbsp. of milk if required
  • Oil/ghee for frying
  • For Syrup:-
  • 4 cups, sugar
  • 4 cups, water
  • 1 tsp, cardamom powder
  • Few saffron strands
  • For garnish:-
  • Slivered pistachios and almonds
  • Silver warq (paper)

How to make GULAB JAMUN

  1. Prepare syrup by boiling sugar, water, cardamom powder. Remove scum if any. Add saffron and boil it for another 12-15 minutes on medium flame
  2. In a large bowl, grate khowa. Add maida, milk powder and soda. Mix them well
  3. Knead the mixture with heels of you palm so that everything gets blends well and comes together to form soft lumpfree dough. If dough is dry add few tbsp. of milk. Do not add to much at a time.
  4. (The khowa I used gave me the soft dough so I dint have to add milk at all). Keep it aside for 10 minutes
  5. Meanwhile heat oil/ghee in kadhai or pan. Make small equal sized smooth balls from the dough (while frying, the jamuns will double in size so make the small balls accordingly).
  6. Do not apply too much pressure and avoid cracks on jamuns. When the oil is hot, reduce the flame to medium low. Oil should be hot but not smoky. If the oil is too hot the jamuns will burn and remain uncooked within.
  7. Gently slide the jamuns in the oil. Firstly jamuns will sink at bottom, after few seconds it will float on the top. Keep stirring jamuns with ladle so that they get evenly fried. Fry them till brown.
  8. Once done carefully take them out on absorbent paper and drop them in hot sugar syrup.
  9. Repeat the same for all the jamuns but do not add too many jamuns for frying at a time.
  10. Leave the Gulab Jamuns aside to allow the jamuns to soak the sugar syrup well, atleast for an hour or so.
  11. Serve them warm garnished with silver paper and slivered pistachios and almonds. Enjoy them as it is or with ice cream of your choice.

Reviews for GULAB JAMUN (3)

samina khana year ago
Hi, I tried this recipe today, while frying my gulab Jamun's were breaking :pensive: any idea why ?? Thanks
Reply

netra singha year ago
Reply

Ankita Lunia2 years ago
Wow...Di Its tempting me :-)
Reply