Tasty gulab jamuns
Gula jamun is a tradition indian sweet & it’s very famous in the other Asian countries, beautiful golden dumplings in sugar syrup, they are pretty in shape & yummy in taste.
INGREDIENTS FOR SUGAR SYRUP
(I don’t add lemon juice in sugar syrup, I literally don’t like the taste to be honest. But still, you can add few drops, but i never face the issues of sugar crystallizing , it’s simple if you follow the instructions to reach the right consistency. )
Let it cool & make the dough.
Make sure your stir the jamuns continuously while frying, it makes the jamuns get a nice color evenly & avoids cracking , burning or sticking to the bottom.
Leave it for minimum 3 hrs , the more you keep the more it turns soft & spongy . Jamuns should absorb the syrup completely .
That’s it, enjoy your jamuns with your family, share the feedbacks down in the comments section .
So to make the gulab jamuns , first we have to make the sugar syrup,
INGREDIENTS FOR SUGAR SYRUP
2-1/2 cups of sugar
Few cardamoms- crushed or whole.
A pinch of salt
1 -1/2 cups of water
Add all in a pot, set the stove to medium flame, slowly dissolve the sugar & bring it to boil, after 2 minutes you will see it starts building, check with your finger tips wether it sticks to your finger, that’s the point to turn of the gas, the consistency is right before it reaches the one thread consistency, we don’t wanna thick syrup, it should be light , so the jamuns will absorb it quickly.
(I don’t add lemon juice in sugar syrup, I literally don’t like the taste to be honest. But still, you can add few drops, but i never face the issues of sugar crystallizing , it’s simple if you follow the instructions to reach the right consistency. )
Let it cool & make the dough.
For that you will need
1 cup milk powder
2 tbsp flour
A pinch of salt
1 -1/2 tsp baking powder
2 tbsp melted ghee/ melted butter
Mix everything together in a bawl, knead it slowly adding little by little water, don’t press the dough harder, knead it smoothly, make a soft dough.
Apply some oil on your palms, make smooth balls out of the dough , deep fry till you get beautiful golden brown jamuns,
Make sure your stir the jamuns continuously while frying, it makes the jamuns get a nice color evenly & avoids cracking , burning or sticking to the bottom.
Don’t fry quickly on high flame, your jamuns will get raw inside, will get burnt soon.
Transfer the jamuns directly to the sugar syrup, once you done with all your jamuns, boil the sugar syrup once again, give it a stir , turn of the heat,
It makes the jamuns absorb the syrup easily.
Leave it for minimum 3 hrs , the more you keep the more it turns soft & spongy . Jamuns should absorb the syrup completely .
That’s it, enjoy your jamuns with your family, share the feedbacks down in the comments section .
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