Gulab Jamun
Gulab Jamun is my favorite dessert since my childhood. My mom used to make gulab jamuns on my birthday. Diwali seems imperfect without umpteen varieties of sweet and scrumptious dishes. Though there are lots of sweet dishes that you can prepare on Diwali, the lip-smacking Gulab Jamun has no substitute. Liked by almost everybody, there are sweet softballs with delightful aroma and luscious taste. Prepared from milk powder, flour and milk, this is one sweet dish that is easy to prepare, however takes a little more time compared to other desserts as it requires to be dipped in sugar syrup for whole night.
INGREDIENTS:
MTR Gulab Jamun mix- 1 pkt
Sugar – 6 cups
Cardamon powder (Elachi powder) – 2 tsp
Saffron strands (Kesar) – ¼ tsp
Goldan raisins (kismis) – 1/2 cup
Milk- as required for making gulab jamuns
Water – 6 cups [for syrup]
METHOD:
1. In a bowl, gradually add milk little by little to the gulabjam mix. Mix well.
2. Gently knead the mixture to make it an even dough.
3. In another large vessel, take 6 cups of water and add 6 cups of sugar. Also add saffron and cardamom powder to it. Bring
it to a boil. Mix it well and boil again.
4. Take the dough and divide it into small 50 parts. Take golden raisin and put one raisin in the center of each portion.
Roll each portion into a smooth ball. Make all the balls and keep aside.
5. In a pan, heat cooking oil for frying the gulab jamuns. Deep fry the gulab jamuns on medium high heat. It should take
approx 7-8 minutes to become golden brown. If it happens before that, oil is too hot and jamuns won’t be able to cook all
the way through. If it takes more time than 7-8 minutes, the oil is not hot enough.
6.Drain all the fried gulab jamuns on a kitchen towel. Let it sit for 4-5 minutes and then add all jamuns to the sugar
syrup. Let them completely soak for couple of hours.
7.Gulab jamuns are ready to eat.
TIP
Enjoy Gulab jamums hot or chilled. I prefer them hot with chilled ice-cream on the top.
Gulab Jamun is my favorite dessert since my childhood. My mom used to make gulab jamuns on my birthday. Diwali seems imperfect without umpteen varieties of sweet and scrumptious dishes. Though there are lots of sweet dishes that you can prepare on Diwali, the lip-smacking Gulab Jamun has no substitute. Liked by almost everybody, there are sweet softballs with delightful aroma and luscious taste. Prepared from milk powder, flour and milk, this is one sweet dish that is easy to prepare, however takes a little more time compared to other desserts as it requires to be dipped in sugar syrup for whole night.
INGREDIENTS:
MTR Gulab Jamun mix- 1 pkt
Sugar – 6 cups
Cardamon powder (Elachi powder) – 2 tsp
Saffron strands (Kesar) – ¼ tsp
Goldan raisins (kismis) – 1/2 cup
Milk- as required for making gulab jamuns
Water – 6 cups [for syrup]
METHOD:
1. In a bowl, gradually add milk little by little to the gulabjam mix. Mix well.
2. Gently knead the mixture to make it an even dough.
3. In another large vessel, take 6 cups of water and add 6 cups of sugar. Also add saffron and cardamom powder to it. Bring
it to a boil. Mix it well and boil again.
4. Take the dough and divide it into small 50 parts. Take golden raisin and put one raisin in the center of each portion.
Roll each portion into a smooth ball. Make all the balls and keep aside.
5. In a pan, heat cooking oil for frying the gulab jamuns. Deep fry the gulab jamuns on medium high heat. It should take
approx 7-8 minutes to become golden brown. If it happens before that, oil is too hot and jamuns won’t be able to cook all
the way through. If it takes more time than 7-8 minutes, the oil is not hot enough.
6.Drain all the fried gulab jamuns on a kitchen towel. Let it sit for 4-5 minutes and then add all jamuns to the sugar
syrup. Let them completely soak for couple of hours.
7.Gulab jamuns are ready to eat.
TIP
Enjoy Gulab jamums hot or chilled. I prefer them hot with chilled ice-cream on the top.
No comments:
Post a Comment