GULAB JAMUNS
Indian dessert known as gulab jamun is formed of deep-fried milk-based dough balls that have been covered with syrupy syrup. It is one of our favourite desserts, and we frequently serve it during celebrations like weddings, birthdays, festivals, and parties, as well as as a post-meal treat. Gulab jamun literally means "rose berries" and gets its name from the rose water used to flavour the sugar syrup and the fact that the fried dough balls are roughly the same size as the dark purple fruit known as the black plum or java plum. Traditionally, dried milk solids, called khoya or mawa in Hindi, are used to make gulab jamun. The texture and flavour produced by this process are the most melt-in-your-mouth.
INGREDIENTS:
Khoya (Mawa)
All-purpose flour (Maida)
Milk
Ghee
Cardamom pods and powder
Baking powder
sugar
kum kum (saffron)
rose water
PROCEDURE:
JAMUNS:
1. Put 200 grams or 1 cup of khoya or mawa in a basin. It uses soft khoya, sometimes referred to as "daap ka khoya" or "chikna khoya." Because it is a soft khoya, it mixes and kneads easily.
2. Thoroughly blend the khoya, making sure there are no lumps or undetected pieces.
3. Next, add 14 teaspoon baking powder, 12 teaspoon cardamom powder, 2 teaspoons fine rava (semolina), 3/4 cup (100 grams) grated paneer, and 2 tablespoons all-purpose flour to the mashed khoya.
4. Blend well.
5. Add 1 tablespoon of milk and combine to create a dough with the milk. merely stir lightly.
Add a few teaspoons of milk and stir again if the mixture is too dry to form balls or seems too dry. For 30 minutes, cover the dough and leave it alone.
Produce sugar syrup
6. Combine 1 cup water and 1.75 cups (250 grammes) sugar.
7. Heat the sugar solution over a medium-low flame until it thickens and turns sticky. Just make sure to turn off the heat before the syrup thickens to the consistency of one thread. The syrup is a dark tint because I used raw sugar in this recipe.
8. Stir in the rose water. Set aside the sugar solution. If the sugar syrup begins to crystallise as it cools, simply add two to three tablespoons of water and rewarm the syrup. Warm the syrup while stirring. The crystals of sugar will vanish.
SHAPE AND FRY
9. After 30 minutes, form small, flawless balls from the dough. Set aside the dough balls covered.
10. Bring oil to a medium heat. Wait a minute before lowering the heat to low or medium. After that, carefully place one dough ball in the oil.
Add a little bit more maida (approximately 1-2 teaspoons) to the dough if it breaks while being fried. re-mix carefully. After fifteen minutes, form and fry the food.
11. Continue rotating the jamun in the oil after they begin to develop little golden spots to ensure that the balls brown evenly. I increased the browning on a number of them while I was taking the pictures.
12. Take out the cooked dough balls and pat any remaining oil off of them with paper towels.
SOCK THE JAMUNS
13. Drop the hot fried dough balls into the sugar syrup. Continue to cook the remaining dough balls in batches, draining them briefly on paper towels before dropping them into the hot sugar syrup.
14. Place the entire pan on a low burner and cook the gulab jamun for one to two minutes after they have all been added to the sugar syrup. The jamun absorbs the syrup and softens thanks to heating.
The size of the gulab jamun will slightly grow during this soaking procedure. Avoid overcooking them since they can break. Use a pan that is big enough to allow you to boil the fried jamun balls without crowding them and to easily stir them.
15. Whether served warm or at room temperature, gulab jamun. They can also be refrigerated and served cold. Add rose petals or almond slivers as a garnish. Enjoy!
SUGAR SYRUP:
1. First, heat up a pan with the sugar, water, green cardamom powder, and saffron threads while stirring. The cardamom peels, which I saved, can be thrown away when serving.
2. Gently bring to a boil while stirring now and then.
3. To the syrup, add some chopped pistachios. a step that is optional yet tastes excellent. Make a thick syrup and turn the heat off before the sugar solution has the consistency of one thread.
The sugar syrup can be heated until it has the consistency of half a string. If the sugar syrup crystallises after chilling, simply add two to three tablespoons of water and rewarm the syrup. It will once more become liquid.
LET
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Credits💖:
Photo by kailash kumar: https://www.pexels.com/photo/close-up-photo-of-gulab-jamun-11887844/
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