Gulab jamun is a classic Indian sweet dish that is a part of most festive and celebratory meals. Be it weddings or festivals, you will always find this sweet and juicy, solid milk-based Indian sweet dish which is usually soaked in a rose and cardamom flavoured sugar syrup being savoured by everyone. Gulab jamun is said to be originally derived from a Persian and Mediterranean dessert called Luqmat Al-Qadi. Instead of using the ready mix available for gulab jamun in the market, try your hand at this simple gulab jamun recipe to make the Indian sweet dish at home.
Gulab Jamun Recipe
by Chef Shrutika Koli, Mews Cafe at Taj Wellington Mews, Mumbai
Ingredients for Gulab Jamun Recipe
250 grams haryali mawa (haryali mawa is made of cow's milk, whereas khoya is made of buffalo's milk)
50 grams paneer or cottage cheese
10 grams rawa
25 grams maida
5 grams cardamom powder
Method for Gulab Jamun Recipe
1. In a large bowl, mix haryali mawa, paneer, rawa, maida and cardamom powder. Knead the ingredients to make a dough without using too much pressure.
2. Make small balls out of the dough and deep fry them in refined oil mixed with a tablespoon of ghee. Fry them till they turn dark golden brown in colour. Frying them at the right temperature will ensure the gulab jamuns turn out soft. Fry at 150 to 165 degree Celsius till dark golden brown.
3. To make the sugar syrup, mix equal quantities of sugar and water and bring to a boil. Cook on a low flame till you get a one string consistency.
4. Transfer the fried gulab jamuns into the sugar syrup.
5. Garnish with saffron sprigs and some almonds and pistachio skivers.
6. You can refrigerate the leftover gulab jamuns for later use.
Master the above gulab jamun recipe with these expert tips. From making the perfectly soft gulab jamuns to frying them right, these expert tips will help you make gulab jamuns at home like the professionals.
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