Gulab jamun! A popular Indian dessert..The term Gulab jamuns is adapted from a persian word - GULAB means Rose & JAMUNS (Java plums) fruits grown in India mostly similar in shape.
Unlike its name, there is no Rose in it, but sometimes people add Rosewater to the syrup. I personally don't like rose water in it so i have skipped that part.
Gulab jamuns are originally made from Khoya/mava . But today i am going to make it from Ready mix available in stores.
Ingredients
Gits Gulab jamun mix - 1 cup (100 gms)
Water or Milk - 1/4 cup
Oil or Ghee for frying.
Sugar - 300 gms
Water - 400 gms
Cardamom/Elaichi powder - a pinch
Saffron strands - few
Method
- Take sugar in a deep pan. Add water to it and bring it to boil.
- Once it starts boiling let it boil for 5 minutes more on a medium flame.
- Turn of the heat and add saffron strands and cardamom powder.
- Sugar syrup is ready.
- Now open the mix and transfer it to a mixing bowl.
- Add milk/water to the mix. Knead gently into a soft and smooth dough.
- Milk adds richness to the gulab jamuns but it is completely optional.
- Apply ghee or oil on both palms and shape round and smooth jamuns.
- Make sure to avoid cracks on the dough. But its okay if you have one or 2.(Not many)
- Deep fry these jamuns in oil on medium to low heat until golden brown. The Oil should not be too hot otherwise the jamuns will burn and turn black. Also they will not be cooked from inside.
- Drain oil and soak this jamuns in sugar syrup. The syrup should also not be cold while adding jamuns.
- Allow these jamuns to rest in the syrup for 2 hours or till the syrup is soaked completely.
- Gulab Jamuns are ready to serve ! Eat hot or chill.. Either way its yummy!!
Happy Cooking!! Enjoy!!
No comments:
Post a Comment