Gulab Jamun is a very popular Indian sweet. There a few versions of making it either with khoya, milk powder, bread or sweet potatoes.
It is a favorite Indian sweet for many folks. In parties, weddings and even in Indian thalis, gulab jamun happens to be one of the desserts served after the meals. These soft sugar syrup soaked balls are a treat always. Sometimes to satisfy our sweet cravings, I make gulab jamun!
Nutrition Facts
ØFat-6g9%
ØSaturated Fat-3g19%
ØCholesterol-9mg3%
ØSodium-39mg2%
ØPotassium-13mg0%
ØCarbohydrates-19g6%
ØSugar-13g14%
ØProtein-4g8%
Ingredients:
For gulab jamun
l1 cup khoya (mawa or dried evaporated milk solids) or 200 grams khoya
l¾ cup grated paneer or 100 grams of paneer (cottage cheese)
l3 tablespoon all purpose flour
l2 tablespoon fine sooji (rava or semolina)
l4 green cardamoms - powdered in a mortar-pestle or ½ teaspoon cardamom powder
l1 tablespoon milk or add as required
l¼ teaspoon baking powder
loil for deep frying the gulab jamun
For sugar syrup
l250 grams sugar or about 1.75 cup sugar
l1 cup water
l1 tablespoon rose water
l1 tablespoon milk
Method:
Making gulab jamun balls
1. Take khoya (mawa or evaporated milk) in a bowl. Mash it very well. There should be no lumps. You can also grate and then mash the khoya.
2. Then add grated paneer, rava (sooji), all purpose flour (maida), baking powder and cardamom powder to the mashed khoya. There should be no lumps in both the mawa and paneer.
3. As if they are there, then you will find the texture of the gulab jamun not so good. The bits and pieces of mava or paneer will give a bite in the mouth, when you have the gulab jamun. They won't be smooth.
4. Mix well. Add milk and gather together to form a dough with milk. Don't knead.
5. Just gently mix. If you are unable to form balls or if the mixture appears dry, then add a few teaspoons of milk. Cover the dough and keep aside for 30 mins.
6. Make small balls from the dough. Cover the balls and keep aside.
Making sugar syrup for gulab jamun
1. Dissolve sugar in water. Heat the sugar solution till it become sticky. You just need to switch off the fire before the syrup reaches a one thread consistency.
2. Add rose water and stir. Keep the sugar solution aside. On cooling if the sugar syrup crystallizes, then just add 2 to 3 tbsp water and warm the syrup again. It will again return to a liquid state.
Frying gulab jamun
1. Meanwhile, while the sugar syrup is cooking, heat oil till its medium hot. Lower the flame and wait for a minute. Then gently place the gulab jamun in the oil.
2. Once they start to have tiny golden spots, keep on rotating them in the oil, so that the jamun are evenly browned.
3. Remove the fried jamun and then drain them on kitchen paper towels to remove excess oil.
Making gulab jamun
1. Then place the hot gulab jamun in the sugar syrup. Continue frying the gulab jamun this way in batches.
2. When all the jamuns are placed in the sugar syrup, then keep the whole pan with the sugar syrup and gulab jamun, on a low flame for 1 to 2 minutes till the jamun become soft.
3. Heating helps the gulab jamun to absorb the syrup and become soft. The jamun increase a bit in size. Don't overcook as then the jamun can break.
4. Use a large pan, so that the gulab jamun are not overcrowded and you can easily stir them gently while they are simmering.
5. Serve gulab jamun warm or at room temperature.
6. You can also chill them and serve them cold. Garnish with rose petals or almond slivers.
Notes
1. If the sugar syrup has impurities, then add milk and simmer.
2. A layer of scum will be formed. Remove this layer with a spoon.
0 Comments