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: Ingredients Required:- 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 For Coating Fine Sugar - 2 to 3 Tbsp Desiccated Coconut - 5 to 6 Tbsp Method For Jamun 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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