How to make Gulab Jamun
Gulab Jamun is a well known Indian sweet. There is a Gulab Jamun Recipe made with khoya, milk powder, bread or yams.
Undoubtedly it is a most loved Indian sweet for a considerable lot of us. In gatherings, weddings and surprisingly in an Indian supper feast, gulab jamun turns out to be one of the desserts served after the dinners.
These delicate sugar syrup drenched balls are a treat consistently. At times to fulfill our sweet desires, I make gulab jamun through the given Gulab Jamun Recipe.
khoya, milk powder, bread or sweet potatoes.
Bit by bit Guide
The most effective method to make Gulab Jamun (conventional recipe)
Get my simple pictorial guide beneath to make this best gulab jamun recipe!
Making the mixture
1. Take 1 cup of khoya in a bowl. This is a delicate khoya, so it pounds and plies well indeed.
2. Pound it well indeed. There ought to be no irregularities or little pieces or pieces in the khoya. You can likewise mesh and afterward pound the khoya. Try not to crush excessively. Simply crush and continue with the subsequent stage.
3. At that point add ¾ cup or 100 grams ground paneer, fine rava (semolina), 2 tablespoons universally handy flour, ¼ teaspoon preparing powder and ½ teaspoon cardamom powder to the crushed khoya.
There ought to be no protuberances in both the mawa and paneer. On the off chance that there are protuberances, the surface isn't even and smooth.
4. Blend well.
5. Add 1 tablespoon milk and assemble to frame a batter with milk. Try not to manipulate. Just delicately blend. On the off chance that you can't frame balls or assuming the combination seems dry, add a couple of teaspoons of milk and blend once more.
Making sugar arrangement
6. Mix 1.5 cups sugar in 1 cup water.
7. On a low fire, heat the sugar arrangement till it gets tacky.
8. Add rose water and mix. Put the sugar arrangement in a safe spot. On cooling, assuming the sugar syrup takes shape, simply add 2 to 3 tablespoons water and warm the syrup once more. Mix while warming the syrup. The sugar gems will vanish.
Forming and Frying
9. Make little balls from the batter without breaks. Cover the batter balls and put in a safe spot.
10. Warmth oil until it is medium-hot. At that point delicately place the batter balls in the oil.
In the event that on the off chance that the batter balls break when singing, add some more maida (around 1 to 2 tablespoons) to the mixture. Blend tenderly once more. Put in a safe spot for fifteen minutes. Afterwards fry.
You can likewise check one little piece prior to singing the remainder of the balls. In the event that it breaks, utilize the tip referenced previously.
11. When they begin to have minuscule brilliant spots, continue turning them in the oil, so the balls are equally cooked. Since I was taking the photographs, I caramelized a couple of them more.
Absorbing sugar syrup
113: Place the hot singed batter balls in the sugar syrup. Keep on singing the remainder of the mixture balls in bunches. Later put them in syrup when they are hot.
214. At the point when all the gulab jamun are put in the sugar syrup, at that point save the entire dish on a low fire for 1 to 2 minutes, till the jamun becomes delicate. Warming causes the jamun to assimilate the syrup and become delicate.
The gulab jamun expands somewhat in size. Utilize a huge dish, so the singed jamun balls are not stuffed and you can without much of a stretch mix them tenderly while they are stewing.
315. Serve gulab jamun warm.
Conclusion
In the above given Gulab Jamun recipe , One hundred grams of gulab jamun provides 56 grams of carbs, 16 grams of protein and 16 grams of fat. Gulab jamun is a good source of calcium and vitamin A in addition to protein because of milk contents.
Ingredients
khoya, milk powder, bread or sweet potatoes.
Bit by bit Guide
The most effective method to make Gulab Jamun (conventional recipe)
Get my simple pictorial guide beneath to make this best gulab jamun recipe!
Making the mixture
1. Take 1 cup of khoya in a bowl. This is a delicate khoya, so it pounds and plies well indeed.
2. Pound it well indeed. There ought to be no irregularities or little pieces or pieces in the khoya. You can likewise mesh and afterward pound the khoya. Try not to crush excessively. Simply crush and continue with the subsequent stage.
3. At that point add ¾ cup or 100 grams ground paneer, fine rava (semolina), 2 tablespoons universally handy flour, ¼ teaspoon preparing powder and ½ teaspoon cardamom powder to the crushed khoya.
There ought to be no protuberances in both the mawa and paneer. On the off chance that there are protuberances, the surface isn't even and smooth.
4. Blend well.
5. Add 1 tablespoon milk and assemble to frame a batter with milk. Try not to manipulate. Just delicately blend. On the off chance that you can't frame balls or assuming the combination seems dry, add a couple of teaspoons of milk and blend once more.
Making sugar arrangement
6. Mix 1.5 cups sugar in 1 cup water.
7. On a low fire, heat the sugar arrangement till it gets tacky.
8. Add rose water and mix. Put the sugar arrangement in a safe spot. On cooling, assuming the sugar syrup takes shape, simply add 2 to 3 tablespoons water and warm the syrup once more. Mix while warming the syrup. The sugar gems will vanish.
Forming and Frying
9. Make little balls from the batter without breaks. Cover the batter balls and put in a safe spot.
10. Warmth oil until it is medium-hot. At that point delicately place the batter balls in the oil.
In the event that on the off chance that the batter balls break when singing, add some more maida (around 1 to 2 tablespoons) to the mixture. Blend tenderly once more. Put in a safe spot for fifteen minutes. Afterwards fry.
You can likewise check one little piece prior to singing the remainder of the balls. In the event that it breaks, utilize the tip referenced previously.
11. When they begin to have minuscule brilliant spots, continue turning them in the oil, so the balls are equally cooked. Since I was taking the photographs, I caramelized a couple of them more.
Directions
Absorbing sugar syrup
113: Place the hot singed batter balls in the sugar syrup. Keep on singing the remainder of the mixture balls in bunches. Later put them in syrup when they are hot.
214. At the point when all the gulab jamun are put in the sugar syrup, at that point save the entire dish on a low fire for 1 to 2 minutes, till the jamun becomes delicate. Warming causes the jamun to assimilate the syrup and become delicate.
The gulab jamun expands somewhat in size. Utilize a huge dish, so the singed jamun balls are not stuffed and you can without much of a stretch mix them tenderly while they are stewing.
315. Serve gulab jamun warm.
AuthorRecipeRasoi