How to Prepare Speedy Gulab Jamun

Hey everyone, it is John, welcome to our recipe page. Today, we’re going to prepare a special dish, gulab jamun. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Gulab Jamun is one of the most well liked of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Gulab Jamun is something that I have loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can cook gulab jamun using 17 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Gulab Jamun:

1. Take Syrup:
2. Get 354 g Water,
3. Take 200 g Granulated Sugar,
4. Prepare 4 Green Cardamon Pods,
5. Prepare Pinch Saffron,
6. Make ready 2 TBSP Rose Water,
7. Take Fresh Lemon Juice, 1/2 Lemon
8. Prepare Mawa / Khoa:
9. Make ready 1 TBSP Ghee,
10. Take 180 g Whole Milk,
11. Make ready 128 g Good Quality Milk Powder,
12. Get Jamun:
13. Prepare 78 g Unbleached All Purpose Flour,
14. Take Pinch Baking Soda,
15. Make ready 2 TBSP Whole Milk,
16. Prepare 1 TBSP Rose Water,
17. Get Canola / Peanut / Grapeseed / Vegetable Oil, For Frying

Instructions to make Gulab Jamun:

1. Prepare the syrup. - - In a sauce pot over medium heat, add all the ingredients. - - Stir to dissolve the sugar.
2. Bring it up to a simmer. - - Once the syrup coats the back of a spoon, remove from heat. - - Transfer into a large shallow bowl. - - Set aside. - - You should have a clear yellowish color.
3. Prepare the mawa or khoa. - - Add ghee and milk into a skillet. - - Stir to combine well. - - Turn the heat up tp medium.
4. Add in the milk powder and stir to combine well. - - Break up large lumps with the back of a spatula. - - Keep stirring until it pulls away from the sides of the skillet and comes together into a dough. - - You have to keep stirring to prevent any burning.
5. Remove from heat and transfer into a large bowl. - - Prepare the jamun dough. - - The dough has to be prepared while the mawa or khoa is still warm.
6. Break the dough into crumbly bits with a fork. - - Add in flour, baking soda, milk and rose water. - - Combine together into a dough with your hand. - - Do not knead or work the dough.
7. Set aside for 10 mins. - - Weigh and divide into 12 equal dough balls. - - Shape each dough balls tightly into smooth balls making sure no large cracks. - - In a dutch oven, add about 4 inches of oil.
8. Turn the heat up to low. - - When a wooden chopstick is inserted into the oil, there should be little bubbling. - - Gently drop in all the jamun.
9. Using that wooden chopstick, gently and carefully stir the oil in a circular motion without touching the jamun. - - This is a very crucial step, because once you touch the jamun, it will break apart and create a mess.
10. Keep stirring gently until the jamun float to the surface. - - Roll the jamun to allow even browning. - - Once the jamun are dark brown in color, fish them out of the oil with a spider. - - Drain off excess oil with the spider.
11. Immediately add them into the syrup. - - Make sure the jamun are spaced out from one another, as they will expand even more. - - Allow the jamun to soak in the syrup for 2 hrs.
12. The jamun should expand and become plump. - - Ladle the syrup onto serving plate. - - Transfer the jamun onto the syrup. - - Serve immediately.

So that’s going to wrap this up for this exceptional food gulab jamun recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!