Best Indian Dessert Recipe: How To Make GULAB JAMUN – Gulab jamun dessert that is popular in India and other South Asian. These specialties made from cooked milk with the way fried and served along with sugar syrup or syrup of roses.
With textures and flavors, gulab jamun dessert into a lot of interest among children was no exception.
Gulab Jamun Recipe
Gulab jamun made by way of mixing the milk and flour together with the baking soda so the end result is inflated. The use of wheat flour is simply as sheer media “adhesives ” so milk readily formed and not destroyed when fried.
Thus, the use of wheat is limited merely to furnish the dough and add texture so that the dough is not too soggy. If most of the flour, gulab jamun will taste like bread and taste typical gorang him diminished. Here are the materials we need to prepare before you create the gulab jamun.
Ingredients (1 cup = 250 ML)
for sugar syrup:
- 1 cup sugar
- 1 cup water
- 3 cardamom powdered
- 1 tbsp lemon juice
for gulab jamun:
- 9 tbsp milk powder
- 3½ tbsp maida / all-purpose flour / plain flour
- 1 tbsp rava / semolina / sooji
- pinch of baking soda
- 1 tsp lemon juice
- 1 tsp ghee / clarified butter
- 4-5 tbsp milk warm
sugar syrup recipe:
- firstly, in a wide pan take 1 cup of sugar.
- further, to that add 1 cup of water and get to a boil.
- then simmer for 4 minutes till the sugar syrup turns slightly sticky.
- now add cardamom powder.
- also add lemon juice to stop crystallization process.
- cover and keep aside.
gulab jamun recipe:
firstly in a large mixing bowl take milk powder.
further, to that add maida and rava.
then add pinch of baking soda
also add ghee, lemon juice and crumble well.
slowly add milk little by little and knead well.
knead to a smooth and soft dough.
furthermore, make small balls greasing ghee to hands.
make sure there are no cracks on balls. else there are chances for gulab jamun to break while frying.
heat the ghee on low flame and when the ghee is moderately hot, fry the jamuns.
fry the balls on low flame stirring in between.
fry till the balls turns golden brown.
immediately, drop the hot jamuns into hot sugar syrup.
cover the lid and rest for 2 hours. flame should be turned off.
finally, the jamuns have doubled in size.