Gulab Jamun, the most loved south asian sweet. I haven’t seen a single south asian person in my life who wouldn’t love this melt in mouth dessert. these succulent little devils anyway makes everyone crave for more and more every time.
Making gulab Jamun from scratch is not fuss free I would say, but it’s not that difficult either. If you are only willing to make a few, then its surely no big deal and it wont take a long time. The whole trick is to get the right consistency in the gulab jamun dough. If you get it right, then making these gulab jamuns is a cakewalk and you won’t ever feel like buying them from outside
it's a milk-solid-based South Asian sweet ,similar to a dumpling, popular in Pakistan, India, Sri Lanka, Nepal and Bangladesh. In Nepal it is widely known as Lal-Mohan, served with or without yogurt.
Here I have made Gulab Jamuns with the help of milk powder but traditionally its made with Khoya or Mawa. It gives almost the same result, sometimes even better since the consistency is even.
Powdered milk 2 cups
Butter 2 tbsp
Baking powder 1 tsp
All-purpose flour 2 tbsp
Semolina 3 tbsp
water 2 tbsp (at room temprature)
Milk 6-8 tbs(approximately)
oil for deep frying
sugar 2 cups
green cardamom 4-5
water 2- 3/4 cups
lemon juice 2-3 tsp (approximately)
pistachio for garnishing
SOME IMPORTANT TIPS:-
1:-When making the dough, Make sure to add only a tsp of milk at a time until it comes together. You should be able to roll out smooth balls with your palms. If too dry or too wet, you will have difficulty rolling them out into balls and eventually into gulab jamuns.
2:-Fry dough balls on LOW heat.
3:- If you find lots of wrinkles on the surface of the dough balls, and seems hard to make them smooth , then you know that your dough is too tight. Add a few tsp. of milk to the dough, knead it again until smooth
4:-Don’t put gulab jamuns in the syrup immediately after frying. This will cause the gulab jamuns to lose their shape and become chewy.
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