Gulab Jamun Recipe
Gulab Jamun Recipe
 
Prepare time: 5 min
Cook: 40 min
Ready in: 45 min

Khoya Gulab Jamun Recipe

Gulab Jamun is an exemplary Indian sweet which is appreciated by everybody. These are deliciously sweet balls carefully enhanced with rose water and dunked in sugar syrup. This formula makes the best natively constructed Gulab Jamun without any blunders. Here is the manner by which to make Gulab Jamun Recipe at home (Step by Step)

India is known for its pastries which are called Mithai and there is an enormous assortment of them going from Rasgulla, Rasmalai, Rabri, Barfi, Jalebi, Kheer, Kulfi, Gulab Jamun and so forth.

Gulab Jamun

These Indian Mithai are normally sold at the sweetmeat shops however can be made at home without any problem. By making handcrafted Mithai, you can ensure the fixings that are going into making it.

Gulab Jamun is one such Mitahi which is exceptionally mainstream the whole way across Indian and I have a wonderful formula to make it at home.

About the Recipe

Gulab Jamun is delicate, springy and delightfully sweet balls gently enhanced with rose water. It is a conventional treat arranged all over India, and I can wager that I don’t know anyone who doesn’t care for Gulab Jamuns.

Nowadays, I see that Gulab Jamuns are accessible in tins and other instant variants. In any case, as my caring mother says that in no way like getting ready desserts for the celebrations without anyone else, I chose to make my fav formula by and by for Diwali 🙂

Gulab Jamun is set up with Mawa or Khoya, a thickened combination achieved in the wake of bubbling milk. The surface of gulab jamuns produced using Khoya is smooth to the point that they in a real sense dissolve in your mouth.

My child is the greatest aficionado of Khoya Gulab Jamun and ensures that I set them up for him from time to time.

You can get ready Gulab Jamuns for Holi, Diwali, Dussehra and different merriments alongside Murukku, Methi Mathri and Chivda Namkeen. As you realize that no festival, celebration, or gathering appear to be finished without a satisfying sweet. I think in the event that you set up this tasty formula of Gulab Jamuns, at that point it would unquestionably add more satisfaction to your celebrations.

Fixings

Customarily Gulab Jamun are made utilizing Khoya or Milk Solids. Khoya is made by cooking milk for quite a long time on a low fire until all the water is dissipated and solids are left.

You can make Khoya at home however it is very time taking and needs a great deal of muscle work. In India, khoya is effectively accessible at any sweet shop or bundled by brands. In the US, I used to purchase khoya from the Indian store close to my place.

A few people make Gulab Jamun utilizing milk powder yet the taste isn’t the equivalent. I generally incline toward the Khoya Gulab Jamun.

You will likewise require some universally handy flour or maida to manipulate with khoya. It ties the khoya and ensures the jamuns don’t part while singing.

To make the sugar syrup, you will require granulated sugar, cardamom powder, rose water and saffron.

Tips

Make a point to purchase the khoya from a confided in seller. With celebrations coming up, numerous nearby merchants adds what not to the khoya which is hurtful for devouring. I either purchase Milky Mist khoya or in Pune from Katraj.

Ply the khoya until extremely smooth. This will ensure the Gulab Jamun doesn’t break while singing.

While making the balls, somewhat press the batter and afterward fold it into a ball to make it smooth. Try not to press to a lot and utilize delicate hands to roll the Jamun.

Make one ball and attempt to sear it. On the off chance that it doesn’t crumble, at that point make different balls and fry. In the event that the ball opens up, add some more maida in the mixture and ply once more.

The measure of maida added in the khoya relies upon the nature of the khoya. On the off chance that the khoya is delicate, it will require more maida. So make a point to make one ball and check it prior to continuing with rest of the batter.

Add the balls in the ghee when it is scarcely warm. At that point after some point, increment the warmth somewhat. This will ensure the balls are singed equitably from all the sides. However, don’t broil the jamuns on low warmth as they will turn out to be hard from outside. Medium-low is the best to broil the Jamun.

Continue moving the balls all through fricasseeing them.

Dunk the balls promptly in warm syrup when they are out of the ghee. It ought to be warm and not hot.

Make the syrup heretofore and once the balls are practically seared, heat the syrup a touch. We need to add the balls in warm syrup and furthermore quickly as they are out from the ghee.

The syrup ought not to be too thick else it won’t infiltrate in the Jamun.

You can without much of a stretch a large portion of this formula. So on the off chance that you are attempting it unexpectedly, I suggest making a little group and once you wonderful it, at that point move to making it in the greater cluster.

Gulab Jamun Recipe

How to store them?

Move the cooked Gulab Jamun in a glass compartment and cover it with a top. Refrigerate it for 15-20 days.

You can even freeze these for up to 3 months. Prior to serving, carry them to room temperature and afterward microwave until warm.

How to serve them?

Gulab Jamun is by and large served warm. You can warm it in a microwave in the event that you have refrigerated it previously.

You can serve it dry with no syrup or with some syrup sprinkled on it.

Warm Gulab Jamun tastes well with vanilla frozen yogurt and is a fav mix.

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Bit by bit Recipe

Squash the khoya pleasantly with the impact points of your hands until smooth and sans grain.

Add flour gradually and continue pounding until very much mixed and a smooth batter is framed.

Make little smooth balls from the mixture.

Warmth oil or ghee in a skillet and when the oil is scarcely hot, add the balls in the oil.

Stew the warmth to medium-low and fry the balls till brilliant earthy color from both sides.

In the interim warmth sugar, water, saffron and cardamom powder in a dish. Cook on low warmth for 10 minutes. Add rose water to the prepared syrup and blend well.

Add the seared balls in the warm sugar syrup and let them splash the syrup for at any rate 45 minutes.

Gulab Jamun Recipe

Gulab Jamun Recipe

Gulab Jamun are exemplary Indian pastry which is delighted in by everybody. These are scrumptiously sweet balls carefully seasoned with rose water and dunked in sugar syrup.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Dessert
Cuisine: Indian
Keyword: Gulab Jamun Recipe
Servings: 10 people
Calories: 277kcal
Author: Chef Bikram Singh
Cost: $5

Ingredients

  • 400 g Khoya
  • 3 tbsp All purpose flour
  • Oil or Ghee for frying

For Sugar Syrup

  • 1 kg Sugar
  • 500 ml Water
  • 20 strands Saffron
  • 2 tsp Cardamom powder
  • 1 tsp Rose water
  • Almond and Pistachio slivers for garnishing

Instructions

  • Crush the khoya pleasantly with the impact points of your hands until smooth and grain free.
  • Add flour gradually and continue pounding until very much mixed and a smooth batter is shaped.
  • Make little smooth balls from the batter.
  • Warmth oil or ghee in a dish and when the oil is scarcely hot, add the balls in the oil.
  • Stew the warmth to medium low and fry the balls till brilliant earthy colored from both the sides.
  • In the interim warmth sugar, water, saffron and cardamom powder in a container.
  • Cook on low warmth for 10 minutes.
  • Don't over cook the syrup in any case the sugar will solidify.
  • Add rose water in the prepared syrup and blend well.
  • Add the seared balls in the warm sugar syrup and let them douse the syrup for in any event 45 minutes.
  • Embellishment the gulab jamun with almond and pistachio fragments.
  • Serve cold or warm.

Notes

  • Make a point to purchase the khoya from a confided in vendor. With celebrations coming up, numerous neighborhood sellers adds what not to the khoya which is hurtful for devouring. I either purchase Milky Mist khoya or in Pune from Katraj.
  • Ply the khoya until extremely smooth. This will ensure the Gulab Jamun don't break while browning.
  • While making the balls, marginally press the mixture and afterward fold it into a ball to make it smooth. Try not to press to a lot and utilize delicate hands to roll the jamun.
  • Make one ball and attempt to sear it. In the event that it doesn't crumble, at that point make different balls and fry. On the off chance that the ball opens up, add some more maida in the mixture and manipulate once more.
  • The measure of maida added in the khoya relies upon the nature of the khoya. In the event that the khoya is delicate, it will require more maida. So try to make one ball and check it prior to continuing with rest of the batter.
  • Add the balls in the ghee when it is scarcely warm. At that point after at some point, increment the warmth somewhat. This will ensure the balls are singed uniformly from all the sides. Yet, don't sear the jamuns on low warmth as they will turn out to be hard from outside. Medium low is the best to broil the jamun.
  • Continue moving the balls all through broiling them.
  • Dunk the balls promptly in warm syrup when they are out of the ghee. It ought to be warm and not hot.
  • Make the syrup already and once the balls are practically seared, heat the syrup a touch. We need to add the balls in warm syrup and furthermore promptly as they are out from the ghee.
  • The syrup ought not be too thick else it won't infiltrate in the jamun.
  • You can without much of a stretch a large portion of this formula. So in the event that you are attempting it unexpectedly, I suggest making a little cluster and once you wonderful it, at that point move to making it in greater group.

Nutrition

  • Calories: 277kcal | Carbohydrates: 56g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 57mg | Potassium: 19mg | Sugar: 49g | Vitamin A: 95IU | Vitamin C: 1.1mg | Calcium: 139mg | Iron: 0.2mg
Ingredients
  • 400 g Khoya
  • 3 tbsp All-purpose flour
  • Oil or Ghee for frying

For Sugar Syrup

  • 1 kg Sugar
  • 500 ml Water
  • 20-25 strands Saffron
  • 2 tsp Cardamom powder
  • 1 tsp Rosewater
  • Almond and Pistachio slivers for garnishing
Directions
  1. Crush the khoya pleasantly with the impact points of your hands until smooth and grain-free.
  2. Add flour gradually and continue pounding until very much mixed and a smooth batter is shaped.
  3. Make little smooth balls from the batter.
  4. Warmth oil or ghee in a dish and when the oil is scarcely hot, add the balls in the oil.
  5. Stew the warmth to medium-low and fry the balls till brilliant earthy color from both sides.
  6. In the interim warmth sugar, water, saffron and cardamom powder in a container.
  7. Cook on low warmth for 10 minutes.
  8. Don’t overcook the syrup in any case the sugar will solidify.
  9. Add rose water to the prepared syrup and blend well.
  10. Add the seared balls in the warm sugar syrup and let them douse the syrup for in any event 45 minutes.
  11. An embellishment of the gulab jamun with almond and pistachio fragments.
  12. Serve cold or warm.

Notes

  • Make a point to purchase the khoya from a confided in the vendor. With celebrations coming up, numerous neighborhood sellers add what not to the khoya which is hurtful for devouring. I either purchase Milky Mist khoya or in Pune from Katraj.
  • Ply the khoya until extremely smooth. This will ensure the Gulab Jamun doesn’t break while browning.
  • While making the balls, marginally press the mixture and afterward fold it into a ball to make it smooth. Try not to press to a lot and utilize delicate hands to roll the Jamun.
  • Make one ball and attempt to sear it. In the event that it doesn’t crumble, at that point make different balls and fry. On the off chance that the ball opens up, add some more maida in the mixture and manipulate once more.
  • The measure of maida added in the khoya relies upon the nature of the khoya. In the event that the khoya is delicate, it will require more maida. So try to make one ball and check it prior to continuing with the rest of the batter.
  • Add the balls in the ghee when it is scarcely warm. At that point after some point, increment the warmth somewhat. This will ensure the balls are singed uniformly from all sides. Yet, don’t sear the jamuns on low warmth as they will turn out to be hard from outside. Medium-low is the best to broil the Jamun.
  • Continue moving the balls all through broiling them.
  • Dunk the balls promptly in warm syrup when they are out of the ghee. It ought to be warm and not hot.
  • Make the syrup already and once the balls are practically seared, heat the syrup a touch. We need to add the balls in warm syrup and furthermore promptly as they are out from the ghee.
  • The syrup ought not to be too thick else it won’t infiltrate in the Jamun.
  • You can without much of a stretch a large portion of this formula. So in the event that you are attempting it unexpectedly, I suggest making a little cluster, and once you are wonderful it, at that point move to making it in the greater group.

Nutrition
Calories: 277kcal | Carbohydrates: 56g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 57mg | Potassium: 19mg | Sugar: 49g | Vitamin A: 95IU | Vitamin C: 1.1mg | Calcium: 139mg | Iron: 0.2mg

Gulab Jamun

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