Loading
Gulab Jamun
Gulab Jamun, the delicious dessert is one of India’s most popular and beloved desserts. They are commonly served during festivals and in celebrations of special occasions, wedding are incomplete without gulab jamun. Gulab jamuns are made or purchased in every house hold especially Diwali time.
Traditionally Gulab Jamuns are made with khoya (thickened reduced milk). First round balls are made with khoya then these balls are deep fried until golden brown and soaked in sugar syrup and served either hot or cold and they are also served with vanilla ice cream as a dessert. These days, Gulab jamun powder is also commercially available, enabling people to prepare this dessert easily. Even dry powder milk and cream is also used to prepare this wonderful dessert.
Traditionally Gulab Jamuns are made with khoya (thickened reduced milk). First round balls are made with khoya then these balls are deep fried until golden brown and soaked in sugar syrup and served either hot or cold and they are also served with vanilla ice cream as a dessert. These days, Gulab jamun powder is also commercially available, enabling people to prepare this dessert easily. Even dry powder milk and cream is also used to prepare this wonderful dessert.
|
Ingredients
1 Cup dry powder milk ½ Cup all- purpose flour (maida) ½ Teaspoon baking powder 1 Tablespoon melted butter or vegetable oil ½ Cup heavy whipping cream or as needed to make the dough 1 Teaspoon crushed cardamoms seeds 2 Tablespoons thin sliced almonds (optional) 2 Tablespoons thin sliced pistachio nuts (optional) Few leaves of saffron Vegetable oil for frying the Gulab Jamuns Makes about 20 Gulab jamuns Cooking measurement conversion Measurement converter |
Dry powder milk and
all- purpose flour (maida) mix |
Ingredients for the sugar syrup:
1½ Cup of sugar
2 Cups of water
½ Teaspoon lemon juice
Direction for making the syrup:
1. In a pan mix sugar and water together and boil for 15 to 20 minutes or until
the syrup become little thick.
2. Add crushed cardamoms and saffron, keep string periodically.
3. Do not boil the syrup for too long, otherwise sugar will caramelize.
4. Squeeze lemon juice in the syrup that will keep the sugar liquid and prevent
form crystallizing.
5. Syrup should be made earlier and kept warm.
1½ Cup of sugar
2 Cups of water
½ Teaspoon lemon juice
Direction for making the syrup:
1. In a pan mix sugar and water together and boil for 15 to 20 minutes or until
the syrup become little thick.
2. Add crushed cardamoms and saffron, keep string periodically.
3. Do not boil the syrup for too long, otherwise sugar will caramelize.
4. Squeeze lemon juice in the syrup that will keep the sugar liquid and prevent
form crystallizing.
5. Syrup should be made earlier and kept warm.
In a pan add
sugar and
water and
boil
|
Add crushed cardamoms and saffron in the syrup
|
Direction for making the Gulab Jamuns:
1. In a bowl mix powdered milk, all purpose flour, baking powder and oil.
2. Add whipping cream little at a time and bind the mixture with your fingers
to form loose and sticky dough.
3. Scrape the dough from your fingers with a knife and let it sit for 5 to 10
minutes.
4. As the dough sits it becomes little dry because the moisture is absorbed by the
dry milk and flour. If you have leftover whipping cream then add that or add
little milk and knead it to make the dough soft and smooth. The dough should
be soft and smooth but not sticky
1. In a bowl mix powdered milk, all purpose flour, baking powder and oil.
2. Add whipping cream little at a time and bind the mixture with your fingers
to form loose and sticky dough.
3. Scrape the dough from your fingers with a knife and let it sit for 5 to 10
minutes.
4. As the dough sits it becomes little dry because the moisture is absorbed by the
dry milk and flour. If you have leftover whipping cream then add that or add
little milk and knead it to make the dough soft and smooth. The dough should
be soft and smooth but not sticky
Loose and sticky dough
|
Soft and smooth dough
|
5. Heat 4 cups of oil in a wide medium size pan on medium heat for 5 to 6
minutes or until oil become hot.
6. While oil is heating wash your hands and take a portion of the dough and knead
and roll over the rolling board to make it smooth, divide the dough in to equal
portion.
7. Grease your palms and roll each portion into a smooth round ball, otherwise
the Gulab jamun will crack while frying. Don't make too big balls because the
size will increase when fried and soaked in syrup.
8. Place the ball on a plate and cover with a damp yet dry kitchen towel, repeat
Until you make all the balls. (Make about 18 to 20 balls)
9. You can either make all the balls and covered with moist kitchen towel so that
they don't dry out or you can make a batch of 8 to 10 balls and let them fry and
when they are about to be fried roll other batch. If the dough becomes dry add a little water or milk and mix. ( Gulab Jamun balls need to be fried immediately
after rolling)
minutes or until oil become hot.
6. While oil is heating wash your hands and take a portion of the dough and knead
and roll over the rolling board to make it smooth, divide the dough in to equal
portion.
7. Grease your palms and roll each portion into a smooth round ball, otherwise
the Gulab jamun will crack while frying. Don't make too big balls because the
size will increase when fried and soaked in syrup.
8. Place the ball on a plate and cover with a damp yet dry kitchen towel, repeat
Until you make all the balls. (Make about 18 to 20 balls)
9. You can either make all the balls and covered with moist kitchen towel so that
they don't dry out or you can make a batch of 8 to 10 balls and let them fry and
when they are about to be fried roll other batch. If the dough becomes dry add a little water or milk and mix. ( Gulab Jamun balls need to be fried immediately
after rolling)
Knead the dough and make small balls
|
Round Gulab jamun Balls
|
10. Once the oil become hot turn the heat down to very low, to test it drop a little ball of dough in the oil, if the ball takes time to simmer then float up it means the oil is hot enough, if dough rises faster, oil is too hot, if dough just sits without
rising, oil is not hot enough.
11. Gently slip in the balls into the hot oil from the side of the pan, one by one.
Do not fry too many Gluab jamun at a time as the gulab jamuns will expand
to about double their original volume.
Heat the oil
|
Slip in the balls in hot oil and fry
|
12. At first balls will sink to the bottom of the oil, do not try to move them, with
the pierced spatula start flickering hot oil over the top of the balls, after about 1
minute turn the ball around, keep flickering the hot oil and keep turning them
around after every 2 minutes that will help to brown the top and bottom evenly.
13. The balls should be fried very gently on very low heat so that they get brown evenly from outside and cook from inside. It takes about 10 to 12 minutes to fry the balls.
the pierced spatula start flickering hot oil over the top of the balls, after about 1
minute turn the ball around, keep flickering the hot oil and keep turning them
around after every 2 minutes that will help to brown the top and bottom evenly.
13. The balls should be fried very gently on very low heat so that they get brown evenly from outside and cook from inside. It takes about 10 to 12 minutes to fry the balls.
Gulab jamuns are fried
|
Gulab jamuns are fried
|
14 Once the balls are fried with the spatula lift them from the hot oil and shake the oil out, and place them on a plate over paper towel, so that all the extra oil absorbed by the towel.
15. Now oil is hot turn the heat down and drop the other batch of gulab jamuns then raise the heat to low that will ensure that gulab jamun do not fry quickly. Repeat this until all the balls are fried.
15. Now oil is hot turn the heat down and drop the other batch of gulab jamuns then raise the heat to low that will ensure that gulab jamun do not fry quickly. Repeat this until all the balls are fried.
16. Once all the balls are fried let the Gulab Jamuns cool down for few minutes
before adding them into the hot syrup.
17. Once all the balls are fried add them in the hot syrup and place the pan on the
stove on low heat and give a boil and turn the heat off.(Pan should be large
enough for the Gulab Jamuns to expend)
18. In few hours balls will soak the syrup and they will be ready to eat. For the
best result leave gulab jamun balls in the syrup overnight.
before adding them into the hot syrup.
17. Once all the balls are fried add them in the hot syrup and place the pan on the
stove on low heat and give a boil and turn the heat off.(Pan should be large
enough for the Gulab Jamuns to expend)
18. In few hours balls will soak the syrup and they will be ready to eat. For the
best result leave gulab jamun balls in the syrup overnight.
Add the fried
balls in
the syrup
|
Gulab jamuns are soaked and ready to be served
|
19. If you wish decorate the gulab jamuns by sprinkling the chopped pistachio and
almonds.
20. Gulab jamuns taste the best when serve hot.
almonds.
20. Gulab jamuns taste the best when serve hot.
Gulab Jamuns
Tips:
1. For best result use food processer or dough maker to make the dough.
2. The balls should not have any cracks otherwise the surface of balls will not come out smooth.
3. While making the balls if the dough becomes dry or hard then add little water or milk and mix and knead the dough to make it soft, if the dough is not soft the balls will not be smooth and even.
4. Keep sugar syrup warm till you add jamuns in sugar syrup, so that jamuns get
chance to soak syrup.
5. If the balls soaked all the syrup and they become dry then make more syrup equal amount of sugar and water, and add to the gulab jamuns.
6. If the Gulab jamuns are fried on high heat, then they will become hard from the inside though they may look perfect from outside and they may not cook completely inside.
7 Do not place the Gulab jamuns in the syrup immediately after frying. This will cause the Gulab jamuns to lose their shape and become chewy.
1. For best result use food processer or dough maker to make the dough.
2. The balls should not have any cracks otherwise the surface of balls will not come out smooth.
3. While making the balls if the dough becomes dry or hard then add little water or milk and mix and knead the dough to make it soft, if the dough is not soft the balls will not be smooth and even.
4. Keep sugar syrup warm till you add jamuns in sugar syrup, so that jamuns get
chance to soak syrup.
5. If the balls soaked all the syrup and they become dry then make more syrup equal amount of sugar and water, and add to the gulab jamuns.
6. If the Gulab jamuns are fried on high heat, then they will become hard from the inside though they may look perfect from outside and they may not cook completely inside.
7 Do not place the Gulab jamuns in the syrup immediately after frying. This will cause the Gulab jamuns to lose their shape and become chewy.
Directions to make dough in food processer:
1. Add powdered milk, all purpose flour, baking powder and oil in the food processor and run the food processer for few seconds to mix all the ingredients together.
2. Add whipping cream little at a time and run the food processor.
3. Once all the ingredients mix together and they turn into soft and moist crumbs, take them out from the food processor and place them on the rolling board or in a plate.
4. With your palm gather all the crumbs and make a ball of dough. If the dough is too hard or dry use little whip cream or few drops of water to make the dough soft and smooth.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
1. Add powdered milk, all purpose flour, baking powder and oil in the food processor and run the food processer for few seconds to mix all the ingredients together.
2. Add whipping cream little at a time and run the food processor.
3. Once all the ingredients mix together and they turn into soft and moist crumbs, take them out from the food processor and place them on the rolling board or in a plate.
4. With your palm gather all the crumbs and make a ball of dough. If the dough is too hard or dry use little whip cream or few drops of water to make the dough soft and smooth.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Other recipes:
Kala jamun (Black gulab jamun) Kheer (Rice pudding)
Rasgulla Sabudana kheer (Tapioca pudding)
Rasmali Vermicelli (seviyan kheer)
Kala jamun (Black gulab jamun) Kheer (Rice pudding)
Rasgulla Sabudana kheer (Tapioca pudding)
Rasmali Vermicelli (seviyan kheer)
Copyright © 2011 www.northindiancooking.com, All Rights Reserved
