Gulab Jamun Recipe with Simple Tips to make Soft, Juicy & Delicious Jamuns | Indian Famous Sweet:
Ingredients:
• Sugar (Cheeni/Shakkar) – 4 Cups
• Pani (Water) - 4 Cups
• Ghee - 300- 350 ml
• Khowa - 250 Grams
• Semolina (Barick Sooji) - 2 Table Spoon
• Milk Powder - 2 Table Spoon
• Milk ( Doodh) - 170 ml ( 2 Table Spoon Less 1 Cup)
• Lemon ( Nimbu) - 1 Tsp
• Javitri - a Pinch
• Saffron (Kesar) - 10-12 strands
• Cardamom (Elaichi) - 4-5 Pcs
• Gulab Jamun Mix - 170 Grams
Procedure:
o Sugar Syrup:
o Take an open face bowl and keep on low flame.
o Add water and sugar (equal ratio), mix it.
o Now add Cardamom (Elaichi) with open at one side, saffron (kesar) and mix it.
o Leave it on low flame till it boils.
o After boiling Now add lemon juice to it and mix it
o Tip: We add this lemon juice to keep the sugar syrup in same liquid state as it is prepared even after.
o Now close the lid and off the flame, the sugar syrup is ready.
o Gulab Jamun :
o Take the premix Gulab Jamun in a bowl or plate.
o Now add milk powder, Javetri, semolina (Sooji) and mix it well.
o Now add khowa to the mixture, mix properly
o Now add little little milk and make the dough.
o Once the Dough is ready, make small balls of dough in equal size and make the jamuns.
o With this we will make approximately 35-38 Jamuns.
o Now take a cooking pan/kadhai, add Ghee, warm it on low flame.
o Once the ghee is slightly warm, add 4-6 pieces of jamun and leave to it fry.
o After 3-5 minutes, turn the jamuns and fry it other side also.
o Once both sides of jamuns are fried, becomes light brown in color, with the help of spoon rotate the jamuns continuously till jamuns get dark brown color.
o Now remove the jamuns from the pan, and add to the warm sugar syrup.
o Similarly, make it for all the jamuns and add to warm sugar syrup.
o Now the Gulab jamuns are ready.
o For best results, keep the prepared Gulab Jamuns overnight, so that jamuns will absorb sugar syrup properly.
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