Celebrating my 50th Blog Post today, feeling really happy and so proud. Thank you each one of you for the support and love. Thank you Universe. #BeingGrateful.
Celebrating this success with all time popular sweet, Gulab Jamun.
Gulab Jamuns. Who doesn’t love them ?
This is a rich and very popular Indian dessert, made especially during Diwali or any other special occasion at home. Dumplings like round balls are prepared using Khoya or Indian cottage cheese (paneer) or you can make them using milk powder and flour. Deep fried golden brown balls are then dunked into cardamom-saffron flavored sugar syrup. The balls get soaked in the sugar syrup so that it becomes soft and juicy and when you’ll eat them, they will melt into your mouth; absolutely divine and heavenly.
Preparing Gulab jamuns are little tricky and especially for beginners like me. You have to get the perfect dough, the perfect round shapes (no cracks) and cooking it at the right temperature of the ghee or oil. This is what my mom keeps telling me and want me to always keep in mind while making them.
Gulab Jamuns needs practice, practice and lots of practice but when you’ll have the perfect Gulab jamun and when your family members praises you, the joy is boundless and you can then brag about it too !!! So lets get started.
For the Gulab Jamun balls
For garnish :
- as required Almonds (chopped in slices)
- ghee : For Frying
Making the sugar syrup : Boil water and sugar together. After a boil, sim the flame and add lemon juice. It will help in removing the dirt of the sugar. Now add saffron and cardamom powder. Mix them well. Sugar syrup is ready. Keep it aside.
On a flat surface (I did on kitchen marble platform) take mawa, crumble the khoya/mawa with the help of your palm. It should be simply soft in texture. Keep crumbling it until you get a soft mawa.
Now add paneer, maida and ghee to the mawa/khoya.
Again with the help of your palm, keep incorporating all the ingredients together. They should make a soft smooth dough.
Make round balls out of them. You can make any size and shape.
Now take a one small piece of mishri and orange color, put small small mishri in each of your gulab jamuns.
Heat ghee/oil in a deep frying pan (the ghee should not be too hot), slightly put the gulab jamun balls into the ghee, preferably in batches.
With the help of a kitchen spoon, keep turning the gulabjamuns with soft hand so that it gets even color.
Cook it till gulab jamuns get cooked and get a light golden-brownish color.
Slide these balls into the flavored sugar syrup. Leave it into the sugar syrup for an hour or so, so that the balls absorbs all the sweetness.
Garnish with almonds. Serve hot or cold.
Gulab Jamuns are ready to serve.
Handy Notes :
# Never fry the gulab jamun balls in hot ghee, the ghee must not be too hot or too cold, it should be in medium hot temperature.
#You can make any shape or size gulab jamun.
# While making the gulab jamun balls, make sure all the balls are smoothly made (no cracks on the edges), otherwise they will easily crack open while frying.
# For making instant gulab jamuns you can use milk powder and maida. I am going to post that recipe soon. Stay Tuned !!!