Gulab Jamun is India's most popular and tempting desserts! It is the only sweet which suits for all occasions. Spongy milk dumplings, that are deep-fried, soaked in flavored sugar syrup and served chill. I have already posted the recipe for Khoya Jamun, you can check the recipe here Khoya Jamun.
"Happy Krishna Jayanthi" wishes to all my readers !!
Ingredients for Jamun :-
|Milk powder||1 cup|
|All purpose flour | Maida||¼ cup|
|Cooking soda||⅛ tsp|
|Ghee (melted)||1 tbspl|
|Ghee | Oil||for deep frying|
|Nuts (silvered)||for garnishing|
|Rose essence||few drops|
For sugar syrup :-
|Cardamom powder||½ tsp|
1). Preparing Sugar Syrup: Combine water and sugar in a pan and bring to boil. Then add cardamom powder and saffron into the sugar syrup. Let it boil for 10-12 minutes in medium flame, until the sugar dissolves completely and reach thick consistency. Switch off and set aside.
# Make sure to add very little baking soda. If you add more, it makes the dough very soft and they break apart when frying.
# The dough should be in correct consistency, neither hard nor loose. This helps in yielding soft Jamuns.
# Do not knead the dough at any time. It will make the jamuns hard.
# You can substitute milk with water for making dough.
# Make small balls, as jamuns doubles the size after soaking in the syrup.
# While frying the jamuns, keep turning them so that they get fried evenly.
# Make sure the flame is in medium, through out the process. If you fry the jamuns on high flame, only the outer part will be cooked and inner part will be hard.
# Use wide pan to soak the jamuns in the syrup. Jamuns grow in size after adding them in the syrup. Do not over crowd them. They should have enough space to expand. If crowded, they break.
# Let the jamuns sit in the syrup for at-least 30 minutes.
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Related Posts :-
Click here for more :- Dessert Recipes
Click here for more :- Sweets Recipes