Try new Dry Gulaab Jaamun (Sukha Gulaab Jaamun)
All new recipe for India's favourite sweet dish Gulaab jamun, This blog will tell you how to make gulaab jamun more tastier and delicious with our new gulaab jamun recipe
You must not have tried this type of Gulaab Jamun which is dry and consists less sugar. Here is the detailed recipe of Gulaab Jamun:
For Gulaab Jamun Balls
Soft Khoya - 250 Gms
Grated Paneer - 100 Gms
Plain Flour (Maida) - 3 Tbsp
Milk - 1 Tbsp
Oil or Ghee - for Deep Frying
For Sugar Syrup
Sugar - 300 Gms
Water - 1.5 Cup
Lemon Juice - ¼ Tsp
Rose Water - 1 Tbsp
Cardamom Powder - ½ Tsp
Saffron - Few Strands
Fine Sugar - 2 to 3 Tbsp
Desiccated Coconut - 5 to 6 Tbsp
In a bowl add soft khoya and mash it properly using fingertips. Make sure that there no lumps left in the khoya.
Next finely grate the Paneer and then add it to khoya along with 3 tablespoons of maida.
Also, add 1 teaspoon of milk and mix gently.
Form a nice dough with the mixture. If the dough is dry, then add 1 more tsp of milk.
Now gently make lemon sized round balls from the dough.
For Sugar Syrup
Take a pan, add sugar and water and cook on medium heat. Stir continuously.
Once sugar melts, then add lemon juice. Continue cooking until you get ½ string consistency.
Then turn the flame off and add saffron strands, cardamom powder, and rose water.
Frying Gulaab Jamun
Take a kadhai and heat the oil. To check the oil temparature, slide a small portion of dough in it, and if the dough comes up slowly, then the oil is ready.
Add all the Jamun portions and cook until golden brown. Keep on turning the Jamuns so that they fry evenly.
Once done, remove from the oil and put them on absorbent paper.
Soaking Gulaab Jamun in sugar Syrup
Make sure the sugar syrup should be hot before adding Jamuns.
Then add Jamun into the syrup and leave them for around 2 hours to soak the syrup.
Then drain the Jamun carefully and roll them in a plate containing sugar and desiccated coconut.
Refrigerate the Gulaab Jamun and serve them after garnished with dry fruits.
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