GULAB JAMUN




Gulab jamun is a very popular sweet in India, often served during special occasions and festivals. It is commonly made using khoya, flour and sugar and flavoured with rose water or cardamom powder. For Eid we usually prepare gulab jamuns using gulab jamun mixes as they are easily available and save time and effort. The gulab jamuns are ready in less than an hour and taste delicious.


Ingredients

200 gms Gulab jamun mix (Aachi or Aashirwad or MTR)
About 3 cups of Oil for frying the jamuns
6 cups sugar (approximately 800 gms)
6 cups water

Method

  • Transfer the contents of the gulab jamun mix to a bowl.
  • Add water little by little and mix gently to form a soft and smooth dough. Close with a lid. (Do not make the dough firm as it will be difficult to make crack free jamuns.)
  • After about 5 minutes, pinch small bits from the mix and make smooth and crack free balls.
  • Depending on the size of the balls, the number may vary. This recipe usually makes 40 to 45 jamuns. Keep all the jamuns ready and close with a lid till you are ready to fry them.
  • Now heat water in a pan and add sugar. Allow it to boil for 15 minutes. You can also add a few drops of rose water or 1/4 tsp of cardamom powder for flavouring. (We usually like the gulab jamuns plain hence we do not add any flavouring.)
  • Meanwhile, in another burner heat a frying pan and add oil.
  • When oil is hot enough carefully add 20 balls and deep fry in medium to low flame till the jamuns are cooked and are uniformly dark brown in colour. Keep stirring in between to facilitate even cooking.
  • Once the first batch is cooked transfer to a plate, reduce heat and add the next set of jamuns for frying. Increase heat when necessary. When the next set is also cooked, transfer to a plate.
  • By this time the sugar syrup might be ready.
  • Keep a dry steel or aluminium bowl ready and pour in half the boiling sugar syrup from the pan into it.
  • Add half the jamuns to the pan and the other half to the bowl. This is just to facilitate even soaking for the jamuns. Crowding too many jamuns in one pan will result in hard jamuns as some jamuns would not have soaked enough syrup. After about 10 minutes, give a stir and close the lid. Allow the jamuns to soak in the syrup for 1 to 2 hours. After the syrup has cooled down, transfer the gulab jamuns to an air tight container.
  • Gulab jamuns are now ready. Heat the syrup with the jamuns for a minute or two before serving. Hot gulab jamuns served with ice cream is a wonderful combination... 



Notes:


If you have prepared the sugar syrup in advance then make sure to boil it again before adding the jamuns to the syrup. The jamuns soak better when the syrup is hot.



14 comments:

  1. gulab jamuns, am hungry! super good recipe

    ReplyDelete
  2. Makes me hungry,highly irresistible.

    ReplyDelete
  3. Tempting and yummy gulab jamuns...

    ReplyDelete
  4. those gulab jamuns are tempting me, I love them to bits but trying to cut down the sweet indulgence! Look forward to your photography entry:-)

    ReplyDelete
  5. Very perfect gulab jamun. yummy and lipsmacking good dear.

    today's recipe:
    http://sanolisrecipies.blogspot.com/2012/10/tomato-coriander-chutney.html

    ReplyDelete
  6. perfectly made. looks delicious

    ReplyDelete
  7. picture perfect jamun.
    http://realhomecookedfood.blogspot.com

    ReplyDelete
  8. Delicious, can have this anytime..

    ReplyDelete
  9. Very informative and inspiring post have been posted here. I bookmarked this blog further more information about new Indian recipes.last weekend i visit a Indian restaurant for dinner. it was awesome experience of gulab jamun taste. I never forget it's taste.I am going to cook it at home.

    ReplyDelete

Thanks for visiting this blog...
I hope you have found my posts useful. I would be delighted if you could take time and share my posts on your social media channels and like my pages on Facebook and Google plus.
Do send in your comments... And keep visiting :)

Related Posts Plugin for WordPress, Blogger...