Traditional Gulab jamun recipe
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Ingredients
Ingredients for Gulab Jamun Dough:
- 200 grams Unsweetened Khoya/mawa
- 100 grams Maida (½ cup)
- 2 tablespoon Semolina
- 1 tablespoon Clarified butter (Ghee)
- 1 teaspoon Cardamom powder
- ¼ teaspoon Baking soda
- ¼ teaspoon Baking powder
- 2 tablespoon Milk
- ½ cup Chhena (Cheese curds) (100 gram)
Ingredients for preparing Chhena/ Cheese curds:
- ½ liter Milk
- ½ tablespoon Lemon juice
Ingredients for Sugar Syrup:
- 400 grams Sugar (2 cups)
- 2 cups Water
- 8-10 stands Saffron
- 1 teaspoon Rosewater
- 5-10 nos. Pistachio
Other ingredients:
- Oil for dip frying gulab jamun balls
- Ghee for greasing hands while preparing dough balls
Instructions
Preparing Cheena / Cheese curds:
- First, boil ½ litre of milk on medium flame, then add ½ tablespoon lemon juice in boiling milk.
- Keep boiling milk on low flame until milk started split.
- Then turn off the flames, and separate splinted milk by draining all the water using a clean wet cotton cloth.
- Then add cold water to remove the flavour of lemon from it, then drain the water from it. Chhena/Cheese curds are ready now.
- Now knead this chhena well with the help of a spoon, to remove the lumps.
Making Sugar syrup:
- Add sugar and water to the cooking pot and keep it on high flame for cooking.
- Cook it for 7-8 minutes. When it starts boiling, reduce the flame. After that add cardamom powder, rose water, saffron strands and chopped pistachio and mix it well.
- Keep in mind that syrup has to be a minimum of thickness 1 string consistent Sugar syrup.
- Transfer the syrup into a large bowl.
Preparing dough:
- Put mawa on a large plate and mash it well. So that there are no lumps in it.
- After this, add chhena, maida, and semolina to the mawa and mix well.
- Now add baking soda, baking powder, and 1 tablespoon hot ghee.
- Knead until it becomes soft. Add milk for making dough as per consistency. When the dough becomes soft. Keep aside for 15 minutes.
- After 15 minutes it is ready to make Gulab Jamun balls.First, make dough balls like a chapati dough ball. Then prepare its roll.
- With the help of a knife cut it into equal size.
- This trick will help you to make an equal size of gulab jamun balls.
- Remember one thing while making gulab jamun balls grease your palms with oil or ghee and make balls from the dough.
Frying dough balls:
- Further Heat oil in a kadhai on medium heat.
- When oil is hot ball turns golden brown immediately. Slowly add 4-6 balls (or according to the size of the kadhai) in the medium hot oil and fry on low-medium flame.
- You can see that within a minute they have started blooming and becoming light golden color.
- After 3-4 minutes, the ball will start to turn light golden brown. Fry them till they turn golden brown in colour, this will take about 6-7 minutes. To make soft gulab jamun. it is necessary to fry them at the same temperature and for this you can reduce or speed up the heat as required. After that, remove them and put them on a plate over a paper napkin, and allow to cool for 5 minutes.
- After 5 minutes dip the fried balls into the hot (not too hot) sugar syrup. If you put them in hot sugar syrup, they will shrink (small in size).
- Keep them submerged in sugar syrup for at least 1-2 hours before serving. You can see in the photo that the balls have almost doubled in size.
- Gulab Jamuns are ready to be served. Serve them hot or cold.
- You can serve them as a dessert with vanilla ice cream or as a dessert with food. It can also be served as a dessert at Indian festivals like Diwali and Dussehra.
Notes
1 - If you fry the gulab jamuns on high heat, they will turn brown from the outside immediately but remain raw from the inside, fry them on low-medium heat.
2 - Do not make very large gulab jamun balls out of the flour as they will increase their size after frying and soaking in sugar syrup.
3 - Do not put the fried balls directly in the hot syrup and make sure that the syrup is not too hot otherwise they will shrink (shrink in size).
5 - One-string consistency of the sugar syrup ensures that there is no sugar crystallization. If at all needed, add a tsp of lemon juice to prevent sugar crystals from forming.
6 - Use a wide bowl for making sugar syrup - otherwise, jamuns might break
7 - To get the taste of rose in sugar syrup, you can add some rose water and rose petals instead of saffron.
8 - Garnish it with chopped pistachio or grated coconut to make it attractive.