Gulab Jamun | How to make gulab jamun at home | Spicy kitchen2013-10-08
- Cuisine: Indian
- Course: Dessert
- Skill Level: Moderate
- Add to favorites
- Yield: 25
- Servings: 12
- Prep Time: 20m
- Cook Time: 20m
- Ready In: 25m
Gulab Jamun | How to make gulab jamun at home
Delicious homemade gulab jamuns
Gulab jamun is very famous Indian dessert made with milk solid and sugar syrup. The name ‘Gulab’ means rose and ‘jamun’ is berry which is small cherry sized balls is dipped in rose syrup. But usually we use saffron and cardamom in sugar syrup.
I used to make gulab jamun with the mix available in the market. But for this Onam vacation my parents came to Bangalore. My dad who is a great motivator of my site and who is also interested in making desserts like Badusha, cakes etc… He asked me “Do you have Gulab jamun recipe in your site?” I said “No”. He knows that I am lazy to make these complicated dishes :D. If it is available in the market why should I take the risk? I would have thought only that way. He said “Come lets make it. I will give you the recipe. It is very easy”. He had no plan to leave me. Then we together prepared Gulab jamun. It came out very well everybody liked it.
Hope you all will like this gulab jamun recipe. Please try it out and let me know how it turned out for you.
How to make Homemade Gulab Jamun
1 cup of maida
1 cup of milk powder
1 cup of Milk
1/2 spn. of baking powder
1 spn. of yogurt
1 spn. of butter
1 cup of Sugar
2 cup of Water
6 no of crushed cardamom
1 pinch of saffron
Oil for fry
Make the sugar syrup. Add sugar, water, saffron and crushed cardamom in a thick bottom vessel and bring to boil. Let it simmer over medium heat for 10 minutes.
Mix maida,milk powder and baking powder together. Pass the mix through a fine sieved strainer to mix well.
Add yogurt and butter.Mix well.Add milk little by little and make a smooth dough.Keep the dough for 10 minutes.cover the dough with a wet cloth or something.
Divide into equal smooth small balls.Wet your hand with ghee while making the balls.
Heat oil in a pan.
Deep fry in oil till golden brown color.Flame should be in low.(If the oil is too hot, the gulab jamuns will turn brown on the outside soon but will remain uncooked inside so be careful with the heat.)
Directly put the balls in sugar syrup.Sugar syrup still should be in low flame.Cover the vessel and switch off the flame
You can serve after 5 minutes.
posted by kushi on May 8, 2015
Looks yyuuummyyyyy 🙂