Gulab jamun is a popular dessert in India, made with milk solids and deep fried dough. It’s also known as “Indian donuts” or “fried milk balls.”
Gulab Jamun is a dessert that originated in the Indian subcontinent. It is made by deep frying balls of dough in sugar syrup. The balls are then soaked in rose water and cardamom powder before serving.
If you like Indian sweets, gulab jamun is a must-try. Dessert fried dough balls are steeped in a lovely fragrant rosewater syrup to make this classic sweet. They have a sweet milky taste and are delicate and juicy.
Gulab jamun is prepared using khoya or mawa, a kind of milk solid often used in Indian cooking. They’re a popular dish in India, Bangladesh, Pakistan, and other nations with sizable populations of South Asians.
Gulab jamun is a sweet delicacy that is often offered at weddings, at holidays like as Diwali or Eid, or as a special treat. Gulab jamun may be made in a variety of ways, but this is one of the simplest and most popular. Let’s get this party started!
What is Gulab Jamun, exactly?
Gulab jamun is an Indian dessert prepared from fried dough balls drenched in sugar syrup mixed with rosewater. Khoya, or milk solids, flour, baking powder, milk, and cardamom powder are used to make the dough balls.
The outcome is a delightfully delicious delicacy that’s ideal for special occasions or as a simple dessert to wow your visitors.
Ingredients in Gulab Jamun
Gulab jamun is made mostly of khoya, mawa, or milk curds. The curds are combined with flour, milk, cardamom powder, and a pinch of baking powder, which aids in the leavening of the dough during the frying process.
Gulab jamun is steeped in a delectable rosewater syrup prepared by first making a basic syrup with water and sugar, then adding lemon juice, rosewater, and cardamom powder.
Gulab Jamun: A Step-by-Step Guide
Begin with preparing the syrup for gulab jamun at home. In a saucepan, bring the water and sugar to a boil. Stir to dissolve the sugar, then continue to boil until the water has evaporated and a thick syrup has formed. Remove the saucepan from the heat and whisk in the cardamom powder, rose water, and lemon juice. Set it aside and cover it with a lid to keep it warm.
The dough is up next! In a mixing basin, combine the khoya, flour, cardamom powder, and baking powder. Gradually pour in the milk, just enough to make a soft, crack-free dough. Divide the dough into 14 equal pieces and roll into balls. In a big saucepan or Dutch oven, heat the oil over medium heat.
Working in batches if required, gently put the dough into the heated oil and cook until it becomes a deep golden color. With a slotted spoon, remove the gulab jamun from the oil and drain the excess oil in a strainer. Allow the gulab jamuns to cool for a few minutes before placing them in the syrup.
Allow them to soak for 45 minutes to an hour after rolling them in the syrup to coat them. Serve the gulab jamun in the syrup with vanilla ice cream or kulfi on the side. Don’t forget to add some chopped nuts as a finishing touch!
Tips for Making the Best Gulab Jamun
Over-kneading the dough will result in tough and chewy gulab jamun.
You probably used too much baking powder if the dough cracks during cooking. Before you begin, make sure you accurately measure out all of the ingredients.
Only enough milk should be added to get a smooth, crack-free dough.
When cooking the dough, don’t overcrowd the saucepan. They’ll get mushy and won’t fully cook.
Gulab jamun isn’t a healthy snack to consume all the time because of the sugar and the fact that the dough is deep-fried. These delectable delicacies should only be indulged in on occasion.
Variations on Gulab Jamun
Gulab jamun comes in a variety of delicious flavors. Roll them in coconut, serve them with vanilla ice cream, and top them with chopped pistachios, chocolate drizzled over the top, and sliced almonds on top.
How to Keep Gulab Jamun Fresh
Gulab jamun should be kept in an airtight container. They may be kept at room temperature for up to a week or refrigerated for up to a month.
To make the syrup
In a saucepan, combine the sugar and water. Bring to a boil, stirring constantly, until the water has evaporated and the mixture has thickened. Remove the pan from the heat. Combine the rose water, lemon juice, and cardamom powder in a mixing bowl. Cover and set aside to keep warm.
To make the dough
In a mixing basin, combine the khoya, flour, cardamom powder, and baking powder. Gradually drizzle in the milk, just enough to create a dough. Knead the dough lightly, but don’t overwork it.
The dough should be divided into 14 equal pieces. Make balls out of them.
In a big saucepan or Dutch oven, heat the oil over medium heat. Place the dough balls in the heated oil gently. Fry the dough balls until they are golden brown. Remove the gulab jamuns and drain them in a colander. Continue until all of the balls have been cooked.
Allow the gulab jamun to cool for a few minutes before placing them in the syrup. Allow them to soak for 45 minutes to an hour after rolling them in the syrup to coat them.
Gulab jamun should be served with the syrup.
If you don’t want to use milk, use a plant-based alternative or water.
Gulab Jamun is a popular dessert that originated from the Indian subcontinent. It is made of deep fried dough balls soaked in sugar syrup and rose-water. Reference: 1kg gulab jamun recipe.
Frequently Asked Questions
What is gulab jamun mix made of?
Gulab jamun mix is made up of a dough that has been soaked in rosewater, sugar syrup, and ghee.
How long does gulab jamun take to soak?
It takes about an hour to soak.
What is gulab jamun called in English?
In English, gulab jamun is called a rose or a lemon-shaped doughnut.
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