Gulab Jamun

Name: How to cook Gulab Jamun - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 20 pieces
Cuisine: Us

Introduce

Chef :

The Epicurean Feast

Gulab Jamun

Indian desserts are popular all over the world. Every state has different signature desserts. But gulab jamun is a dessert popular all over India. It is popular, not only in India but all over the world. These melt in mouth balls of milk and flour are perfect for every and any occasion be it birthdays, weddings or whatever. Here, I will give you a detailed recipe with all the tips and tricks to make the perfect gulab jamun. You can serve them with ice-creams, rabdi or as it is. #navratri2019

Ingredient

Food ration :

20 pieces

Cooking time :

35 mins

1 cup

milk powder

1/2 cup

milk+1 tablespoon if needed

1/4 cup

butter

2 tablespoons

wheat flour

1/4 teaspoon

baking powder

2 cups

oil to fry the gulab jamun

2 1/2 cup

sugar

3 cups

water

4-5 pods

cardamom

as required

Blanched pistachios for garnishing(optional)

Cooking instructions

* Step 1

Melt the butter in a pan. Now, turn the flame off and let it cool for 2 minutes.

* Step 2

To the pan, add the milk powder and milk and mix. Now, turn on the flame. On a very low flame, gently keep on mixing till the mixture starts leaving the pan. Turn off the flame and let it cool.

* Step 3

To the above mixture add wheat flour, baking powder and knead well till you see no lumps. Add milk (if needed) little by little to knead. The dough should be soft and sticky but should be able to bind together to form balls. (Baking powder brings extra softness to the gulab jamun. But do not add a lot. Adding more than the quantity mentioned will cause breaking of the gulab jamuns while frying.)

* Step 4

Start preparing the balls. Don’t press hard while making the balls else the gulab jamun will become dense. The balls shouldn’t have cracks otherwise they will break open while frying.

* Step 5

Take a pot and to it add sugar and water. Also, add the cardamom and boil till you reach the right(sticky) consistency. Stop the flame so that the syrup cools down. The syrup should be hot and not boiling while you soak the gulab jamun.(You reach the right consistency of the syrup, when you take the syrup between your fingers and you feel it sticky somewhat like honey. It should not be watery or form strings.)