The way to make Indian style gulab jamun

The way to make Indian style gulab jamun

The way to make Indian style gulab jamun

hello Everyone,

Rohit Gavade here ……

I’m back again with my new post-The way to make Indian style gulab jamun

here in my post, I had mentioned and information The way to make Indian style gulab jamun

I can bet on it you are going to love this post and will find it very enjoyable and useful for you.

Let’s begin!

The way to make Indian style gulab jamun:

gulab jamun recipe | the way to make gulab jamun with milk during a detailed photo recipe.

perhaps one among the foremost popular Indian sweet recipes across India. it’s one such dessert which isn’t only liked by all age groups but also can be attempted by all age groups.

traditionally the Gulab jamoon is formed with store-bought pre mix, but an equivalent is often made by combining the powdered milk, flour and leaven.The way to make Indian style gulab jamun

gulab jamun recipe Gulab Jamun recipe | the way to make gulab jamun with milk during a step by step photo recipe. festival season is around the corner and most folks are drooling about the classic Indian dessert.

these are generally made in order that it is often served with friends and family.

well, I even have posted several sorts of gulab jamun recipe, which incorporates, khoya, semolina and even bread-based.

but nothing can replace traditional milk powder-based jamoons. the feel, colour and therefore the moistness you’ll get with powdered milk is irreplaceable. basically, for an ideal and moist ball, there are 2 key things.

the primary one is that the proportion of dry ingredients like powdered milk, flour and leaven. the opposite one is that the kneading which has got to be smooth and crack-free. the later one is often easily controlled, but if the proportions aren’t correct, it’s going to turn either hard or soft.The way to make Indian style gulab jamun

hence if you follow this recipe post, I can assure you there’s less chance of going wrong. I can easily claim it’s fail-proof.

how to make gulab jamun :

furthermore, I might also wish to add some more tips, suggestions and variations to Gulab jamoon recipe. firstly, as I used to be explaining kneading place a critical role for this recipe.

also while shaping the balls make sure that the surface is crack-free and smooth for a smooth and glossy finish.

secondly, the sugar has got to be of sticky consistency and don’t plan to have 1 string or 2 string. it’s to be watery and sticky in order that fried balls are often easily absorbed.

lastly, you would like to require extra care while deep frying these balls. it’s to get on low medium flame and therefore the balls need to be continuously rotated. it shouldn’t stick with rock bottom so you would like to rotate it oil or ghee non-stop.The way to make Indian style gulab jamun

how to make gulab jamun with step by step photo:

firstly, during a large bowl take ¾ cup powdered milk, ½ cup maida and ½ tsp leaven.

mix well, homemade gulab jamun mix is prepared.

now add 2 tbsp ghee and blend well making the flour moist.

further, add milk as needed start to mix.

combine well forming a soft dough. don’t knead the dough.

cover and rest for 10 minutes.

meanwhile, prepare the syrup by taking 2 cup sugar, 2 cup water, 2 cardamom and ¼ tsp saffron.

mix well and boil for five minutes or until the syrup turns sticky. don’t attain any string consistency.The way to make Indian style gulab jamun

turn off the flame and add 1 tsp juice and 1 tsp perfume. the juice is added to stop the syrup from crystallizing.

cover and keep the syrup aside.

after 10 minutes or resting the dough, start to organize small ball sized jamuns.

make sure there are not any cracks within the Jamun. if there are cracks then there are high chances for jamuns to interrupt while frying.

deep fry in medium hot oil or ghee. frying in ghee gives an honest flavour to jamuns.

stir continuously and fry on low flame.

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fry until the jamuns turn golden brown.

drain off and transfer the Jamun into hot syrup.

cover and rest for two hours or until jamuns absorb the syrup and doubles in size.

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