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.
So to make the gulab jamuns , first we have to make the sugar syrup,


Watch video recipe in YouTube
https://youtu.be/38cPskepxn4



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 . 

Comments

Post a Comment

Popular posts from this blog

Broken glass jelly pudding

Image
Ingredients packets of jelly Crystals - 4 or 5 Boiling water - 2 cups + for jelly Milkmaid/sweetened condensed milk - 300 or 360 g gelatin - 2 envelopes (10-14 g) Direction Make the jelly according to the packet's instructions. Let it set and cut into cubes. Set aside. Mix the gelatin in two cups of boiling water till dissolved. Add the milk maid. Whisk it well. Let it cool for 5 minutes. Take a glass baking tray. Fill it with the jelly cubes. Now pour the milkmaid mixture over the jelly cubes. Refrigerate until set. Cut into cubes and enjoy.
Read more

Semolina (Rulan )cake

Image
INGREDIENTS 750 g semolina 750 g sugar 1/2 a coconut (crushed) 1/2 cup of water 1 tspn vanilla essence  DIRECTIONS Roast the rulan and coconut separately until golden. Add sugar and water to a pot and let them boiled. Cook until the sugar syrup become one thread consistency. Add coconut (and vanilla extract) and stir. Add rulan and mix well. Cook for few seconds and pour the mixture to a greased try. Draw lines or any shapes using a knif . Let it cool and cut your shapes. Serve and enjoy.  
Read more

How to make chapati

Image
 Ingredients. atta flour/ brown flour  lukewarm water.  Oil salt.  ghee/butter  directions.  I didn’t mention a measurement of the ingredients here, you can take the amount you want accordingly.  We adding oil to give a moist to the dough, so don’t add too much, a little is enough, bcz we’ll be applying ghee / butter at last,   Watch chapati video on YouTube  Mix salt , little oil and flour in a bawl. Add water and knead by hand or a dough mixture.  Add water accordingly, don’t add too much at once,  Make a fine dough and divide equally, roll each parts to smooth balls & place on a dusted bawl & cover it, let it rest for about 20-30 minutes.  Now take a little ball from that dough and flat it to a small disk shape, fold the edges to the middle,  Heat your pan and cook Both sides of the chapati. Add some butter or ghee on top and serve.  Once it puffs up remove it from the heat & apply some butter or ghee if you prefer, or you eat plain chapaties if you are
Read more