I guess this was my birthday sweet. Maximum number of times on my birthday my mother used to make these super delicious gulab jamuns. Mouth watering and mouth melting are the two words which come to my mind when I think of them. They are very simple but a little tricky to make.
We do not add paneer and baking powder to the jamuns and trust me they turn out very soft and tasty. Some other day I’ll post jamuns recipe in which paneer would be added.
Let us start cooking!!!
Ingredients:
For the jamuns
Mawa (Khoya/ Evaporated milk): 1 cup
Maida (Refined flour): 1 ½ tbsp
Cardamom (Elaichi) Powder: 2 tsp
Milk: 1 tbsp
Ghee for frying
For the sugar syrup
Sugar: 1 cup
Water: ¾ cup
Cardamom Powder: 1 tsp
Saffron: 6-7 strands
Method:
1. Take mawa and grate it. It must be very soft with no lumps remaining.
2. Add maida to it. And mix well.
3. Add elaichi powder.
4. If the texture seems little dry then add milk to it and make smooth dough.
5. Take small portions of the dough and make round balls. Make sure the balls are very smooth with no crack lines visible. Keep aside.
6. Now for the sugar syrup take sugar and water in a bowl and boil it.
7. We have to make one thread consistency syrup.
8. When the syrup is made add elaichi powder and saffron.
9. Heat ghee in a kadhai.
10. When ghee is sufficiently heated add the jamuns to it.
11. Let them fry on a slow flame.
12. When the color changes to brown, take them out and drop them in the sugar syrup.
13. Garnish with almond slivers and serve hot, cold or at room temperature.
Tips:
1. Baking soda can be added if you find that the jamuns are not soft.
2. If you see crack lines on the balls then just add a little bit of milk and make a smooth ball again.
3. If the mixture is too sticky then you have to add refined flour.
4. Do not fry a complete batch at the very beginning. Just test by frying one jamun. Then add it to the syrup. Wait for few minutes until the jamun absorbs the syrup. Now take it out and check. At this stage you can modify the dough if something goes wrong.
5. Mawa for gulab jamuns is made from skimmed milk. If you use full cream milk mawa the jamuns will break in the syrup.
6. Always add the jamuns to medium hot syrup.
7. If the syrup has become thick, just add 2-3 tbsp of hot water to it, and then add the jamuns to it. Otherwise the jamuns won’t absorb the syrup.
8. Do not fry the jamuns on high flame.
9. Keep rotating the jamuns carefully while frying so that they get evenly cooked.
10. You can even add a few tbsp of rose water to the syrup.
See you soon with a new recipe till then Happy Cooking!!!
We do not add paneer and baking powder to the jamuns and trust me they turn out very soft and tasty. Some other day I’ll post jamuns recipe in which paneer would be added.
Let us start cooking!!!
Ingredients:
For the jamuns
Mawa (Khoya/ Evaporated milk): 1 cup
Maida (Refined flour): 1 ½ tbsp
Cardamom (Elaichi) Powder: 2 tsp
Milk: 1 tbsp
Ghee for frying
For the sugar syrup
Sugar: 1 cup
Water: ¾ cup
Cardamom Powder: 1 tsp
Saffron: 6-7 strands
Method:
1. Take mawa and grate it. It must be very soft with no lumps remaining.
2. Add maida to it. And mix well.
3. Add elaichi powder.
4. If the texture seems little dry then add milk to it and make smooth dough.
5. Take small portions of the dough and make round balls. Make sure the balls are very smooth with no crack lines visible. Keep aside.
6. Now for the sugar syrup take sugar and water in a bowl and boil it.
7. We have to make one thread consistency syrup.
8. When the syrup is made add elaichi powder and saffron.
9. Heat ghee in a kadhai.
10. When ghee is sufficiently heated add the jamuns to it.
11. Let them fry on a slow flame.
12. When the color changes to brown, take them out and drop them in the sugar syrup.
13. Garnish with almond slivers and serve hot, cold or at room temperature.
Tips:
1. Baking soda can be added if you find that the jamuns are not soft.
2. If you see crack lines on the balls then just add a little bit of milk and make a smooth ball again.
3. If the mixture is too sticky then you have to add refined flour.
4. Do not fry a complete batch at the very beginning. Just test by frying one jamun. Then add it to the syrup. Wait for few minutes until the jamun absorbs the syrup. Now take it out and check. At this stage you can modify the dough if something goes wrong.
5. Mawa for gulab jamuns is made from skimmed milk. If you use full cream milk mawa the jamuns will break in the syrup.
6. Always add the jamuns to medium hot syrup.
7. If the syrup has become thick, just add 2-3 tbsp of hot water to it, and then add the jamuns to it. Otherwise the jamuns won’t absorb the syrup.
8. Do not fry the jamuns on high flame.
9. Keep rotating the jamuns carefully while frying so that they get evenly cooked.
10. You can even add a few tbsp of rose water to the syrup.
See you soon with a new recipe till then Happy Cooking!!!
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