Gulab Jamun by Supritee

  • October 25, 2017
  • October 27, 2017
  • 172 Views
  • AD 04830
  • Dessert
  • Maharashtra
  • Pune
  • Wagholi
  • Ivy Estate, Wagholi, Pune

Description

Soft, spongy and melt in mouth gulab jamuns...... drenched in delicately flavored sugar syrup is a traditional sweet in India...... No festival seems complete without it...... ...There are many ready-made Instant mixes available in market but no one comes even close to the taste of homemade gulab jamuns made from traditional khoya with my super hit recipe.....Yes, this recipe uses khoya to get the desired texture and flavor..... It also steers away from using rose flavored sugar syrup for more rich and delighting saffron flavored syrup.... . Make it from scratch today and shower your taste buds with its unforgettable taste.......

You require....
1/2 cup Maida....
1 cup grated Khoya/ 200gms....
1/8 tsp Baking Soda....
Ghee for deep frying...
3-4 Green Cardamoms...
8-10 Saffron Strands (kesar)....
1½ cups Sugar....
2½ cups Water

There are three different base items that are required for making this delicious sweet..... mawa, sugar syrup and gulab jamun itself......
Prepare Saffron Flavored Sugar Syrup....
Take 2½ cups sugar....
3-4 green cardamoms....
8-10 saffron strands in a deep pan.....

Add 2½ cups water and bring to boil.... reduce flame to medium and cook until sugar syrup is little sticky.... it will take around 10-12 minutes...... Stir occasionally in between...... Turn off the flame.....Sugar syrup is ready.....

Take khoya..... Crumble it using hand.....
Add 1/8 tsp baking soda and 1/2 cup sifted maida......
You will see the flour is easily mixed with mawa because of moisture in mawa...... Knead all of them together until smooth dough is prepared...... If required add a few teaspoons of milk to knead a smooth and soft dough (add one teaspoon milk at a time until smooth consistency of dough is achieved, do not add large amount in single go).......
Divide dough into 16-18 equal parts..... grease hands with ghee and make smooth surfaced balls from it...... Make sure that there is no crack on the surface of balls because it will make jamuns to crack open while deep frying.......If you are not able to form crack-less balls, then you need to make dough bit softer......To do this, add milk in dough, knead it again and roll the balls again. Do not make very large balls because they will increase in size after deep frying and soaking in syrup......
Heat ghee in a pan over medium flame. When ghee is medium hot, add a pinch of dough in hot ghee and if it comes upward immediately without changing it’s color, ghee is ready...... If it turns brown immediately.....ghee is too hot......deep fry the balls over low to medium flame.......you can see they will turn light golden and increase in size after a minute..... If the jamuns turn dark brown immediately then the temperature of ghee is too hot, pour some cold ghee in to ghee to reduce the temperature.......
After 3-4 minutes, they will turn light golden brown......
Deep fry until they turn golden brown, it will take around 6-7 minutes..... . Cooking them evenly is the key to soft and textured gulab jamuns...... increase or decrease flame intensity to keep the temperature of ghee even while frying them....... Drain and transfer them over kitchen napkin and let them cool for 5-minutes.......the balls are increased in size after deep frying......Do not add them directly into warm sugar syrup.....
Add fried balls into warm sugar syrup (not hot syrup). If you add them into hot syrup, they will shrink in size........

Soak them for at least 1-2 hours before serving..... . As you can see in the picture, the jammuns are increased to almost double in size. Gulab jamuns are ready for serving. Serve them warm or chilled......

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