Gulab Jamun Recipe is a traditional Indian subcontinent dessert. Spongy milky balls soaked in rose-scented syrup. It is a classic Pakistani Sweet made with solid milk, baking powder, ghee, egg, semolina, and flour. These sweet balls just melt in your mouth! Gulab jamun and flavor with kewra water and cardamom. It is a very famous wedding and event in a Pakistan meal.
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Gulab Jamun
It is so tasty and Delicious with fresh Buttercream, Kulfi, ice cream, etc. To make it even fancier, sprinkle gold leaf on top of each serving. It is a type of methai, popular in India, Nepal, Pakistan, the Maldives, Bangladesh, as well as Myanmar, and many more countries. In this Gulab jamun recipe, we teach you how to cook Gulab jamun recipe. Pakistani Indian sweet maker very expects in this Recipe. Also, Pakistani, Indian, Bangladeshi, and Nepali people love this recipe. Every event in countries like India, Nepal, Pakistan, the Maldives, and Bangladesh, Myanmar uses this sweet (methai). You can try these sweet recipes,Doodh Dulari Recipe,Double Ka Meetha
History
Gulab jamuns were started in Persia which is currently Iran. this great dish was made a section in India from the Arabic pastry ‘Luqmat Al-Qadi’.Gulab Jamuns earned the best position in the Indian pastry family during the Mughal time and from that point forward have been amazing and unbeatable.
look like
Small deep-fried balls that are dipped in sweet syrup.
And golden brown and are quite high in sweetness because they are perfect.
How to make Gulab Jamun
Making Sugar Syrup
1. Take a pot, add 1 cup sugar and pour 1 cup water, crush cardamom. Turn on the flame, stir, and cook on the medium flame when the sugar dissolves completely boil this sugar syrup to turn slightly sticky, remove from the heat, and set aside.
Making Gulab Jamun Dough
- To a bowl, add,1 cup full cream milk powder
- 1 tablespoon solid ghee (ghee should be solid)
- 1 teaspoon cardamom seeds
- 2 tablespoons all-purpose flour
- 1 teaspoon semolina
- 1 teaspoon baking powder
3. Mix it well, add beaten egg gradually, and knead the dough for 1 minute. (your dough should be sticky, leave for 5 minutes),
4. Divide the dough equally, and make a smooth ball without any cracks on them.
Frying Balls
5. Heat ghee on medium flame. When the ghee is hot, check if the ghee is ready to fry, small ball, and drop it into hot oil, the ball much rise slowly without changing it is color much. This is a good stage.
6. Then gently drop the ball in the oil and fry them on medium flame until gulab jamun turns golden color on each side.
7. Drain the oil as you remove the fried gulab jamun.
Soaking Ball with sugar syrup
8. Prepare sugar syrup, add fried gulab jamun in it, keep for 3 hours until gulab jamun absorbs the sugar syrup, and double in size.
Perfect Sugar Syrup
Don’t overcook the sugar syrup, when the syrup is cool, they’re thick consistency. If sugar syrup is hot, the fried balls break. If it is cold, then the fried balls will not soak the sugar syrup well, soak them for at least 4 hours before serving.
Right Dough
It should not be too sticky or too dry, else it may break while frying. When you knead the gulab jamun dough, make sure there are no lumps in it.
Do not over-knead the mixture for too long, either. As soon as you get a smooth and binding dough, start shaping the gulab jamuns.
Frequently Asked Questions
Why does gulab jamun dissolve while frying?
It should not be too sticky or too dry, else it may break while frying.
Which oil is best for gulab jamun?
I prefer ghee when you consider that ghee has a better point than oil. Ghee or oil must be just medium hot and not very warm.
The gulab jamun will brown without cooking inside,
Can you freeze gulab jamun?
Gulab jamuns can be kept at room temperature for about a week and up to one month when refrigerated.
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Gulab Jamun Recipe
Ingredients
- 1 Cup Milk powder Full Cream
- 1 Tbsp Solid ghee
- 1 Tsp Cardamom seeds
- 2 Tbsp All-purpose flour
- 1 Tsp Semolina
- 1 Tsp Baking powder
- 1 Egg
- Ghee For frying
Sugar Syrup
- 1 Cup Sugar
- 1 Cup Water
- 2 Cardamom seeds
Instructions
How to make Gulab Jamun
Making Sugar Syrup
- Take a pot, add 1 cup sugar and pour 1 cup water, crush cardamom. Turn on the flame, stir and cook on the medium flame when sugar dissolves completely and boil this sugar syrup turn slightly sticky, remove from the heat, and set aside.
Making Gulab Jamun Dough
- To a bowl, add,1 cup full cream milk powder,1 tablespoon solid ghee (ghee should be solid),1 teaspoon cardamom seeds,2 tablespoons all-purpose flour,1 teaspoon semolina,1 teaspoon baking powder, Mix it well, add beaten egg gradually, knead the dough for 1 minute. (your dough should be sticky, leave for 5 minutes).
- Divide the dough equally, make a smooth ball without any cracks on them.
Frying Balls
- Heat ghee on medium flame. When the ghee is hot, check if the ghee is ready to fry, small ball, and drop into hot oil, the ball much rise slowly without changing it is color much. This is a good stage.
- Then gently drop the ball in the oil and fry them on medium flame until gulab jamun turns golden color on each side.
- Drain the oil as you remove the fried gulab jamun.
Soaking Ball with sugar syrup
- Prepared sugar syrup, add fried gulab jamun in it, keep for 3 hours until gulab jamun absorb the sugar syrup, and double in size.
- And serve gulab jamun.
