Easy Recipe For India's Famous Gulab Jamun

Easy Recipe For India's Famous Gulab Jamun


Considering how to make gulab jamun? You've gone to the perfect place. Truly, you would now be able to make India's most loved sweet in the solace of your home with straightforward fixings. Made with khoya and splashed in sugar, it can't show signs of improvement than this.
  • Recipe Servings: 12
    Prep Time: 
  • Cook Time: 
    Total Cook Time: 
  • Difficulty Level: Medium

Ingredients Of Gulab Jamun 

  • 100 gms immovably stuffed khoya 

  • 1 Tbsp refined flour or soojee 

  • 1/4 tsp preparing pop 

  • 2 containers sugar 

  • 2 containers water 

  • 2 Tbsp drain - blended with a little water 

  • 4 green cardamoms - marginally squashed 

  • Ghee 

  • Solid shape of bread

The most effective method to Make Gulab Jamun

1.With the foot sole area of your palm or the base of a level metal bowl, crush the khoya, with the goal that no grains remain.
2.Mix in the flour and heating pop and manipulate into firm mixture. You can utilize a sustenance processor too.
3.The batter ought to be firm however malleable and ought not feel dry. On the off chance that it feels dry, wet your hands and work the mixture again.
4.Shape the batter into marble-sized balls (jamuns) that are smooth and creaseless. The shape can be round or oblong.
5.Heat ghee in the kadahi till a bit of mixture hurled in comes up at once.
6.Lower warmth and broil a 3D square of bread till light dark colored (this brings down the temperature of the ghee).
7.Lift out bread and include the same number of jamuns as will fit in, without one touching the other.
8.Keeping the warmth low, sear these till a brilliant darker all over.
9.Drain the jamuns out of the ghee, and broil the following parcel, expanding the warmth for a couple of moments and after that bringing down it again before including the jamuns.
10.Keep the gulab jamuns aside till the syrup is ready.
11.Mix the sugar and water and place over low warmth, blending till the sugar disintegrates. Ensure it doesn't boil.
12.Increase the warmth once the sugar breaks up, and afterward convey blend to a boil.
13.Add the drain and water blend and keep bubbling over high fire, without stirring.
14.Skim off any filth that gathers on the sides of the pan.
15.Cook till syrup thickens a bit. A finger dunked in somewhat icy syrup should frame a covering on it for a couple of seconds.
16.Take syrup off stove and cool for at least 30 minutes. Strain through a fine nylon strainer or muslin cloth.
17.Add cardamom and heat syrup to the point of boiling again.
18.Add the browned gulab jamuns to it and put off the warmth. Let jamuns drench for in any event thirty minutes previously serving.


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