How to make Perfect Gulab Jamuns
Gulab Jamuns are our house's favorite. And also this is the first sweet I ever learnt to make. It is simple and easy to make but there is a catch in making perfect jamuns without lumps in the middle. Let see how to make it and also the tips I learnt from my mother in law.
Cooking Time - 30 mins
Serving size - 3-4 people
Ingredients:
MTR Gulab Jamun Mix - 1 ( I have tried many brands but MTR is my go to)
Sugar - 800g
Cardamom / Elachi - 2-3
Saffron - Optional
Oil - as needed
Steps:
1. In a bowl, add the jamun mix and add 1/4 cup of water gradually. Mix and knead the dough. (Make sure you are not adding too much of water).
2. Add a tsp of oil and knead the dough for 5 minutes.
3. Cover and Keep it for 10 minutes.
4. In a pot, add 4 cups of water and 4 cups of sugar (follow the instruction on the MTR Jamun cover)
5. Add crushed cardamom powder and saffron (optional)
6. Keep the flame in medium and stir occasionally. Lower the flame to low when the sugar dissolves completely.
7. Apply oil in hand and make balls out of the kneaded dough. Give little pressure in middle of the palm to make balls without cracks or with little cracks.
8. Take a deep kadai, heat oil and start putting the balls one by one. Make sure you are sliding the balls from outer rim so that it will roll down to the middle. And again with the ladle bring it back to the outer rim and let it roll back. Fry like this until it turns dark brown. (This step is important to make lump free jamuns - You have to roll and fry the jamuns)
9. Once it turns dark brown, take it out and place it in the sugar syrup.
10. Repeat the process until you are done.
Yummy jamuns are ready!!
Cooking Time - 30 mins
Serving size - 3-4 people
Ingredients:
MTR Gulab Jamun Mix - 1 ( I have tried many brands but MTR is my go to)
Sugar - 800g
Cardamom / Elachi - 2-3
Saffron - Optional
Oil - as needed
Steps:
1. In a bowl, add the jamun mix and add 1/4 cup of water gradually. Mix and knead the dough. (Make sure you are not adding too much of water).
2. Add a tsp of oil and knead the dough for 5 minutes.
3. Cover and Keep it for 10 minutes.
4. In a pot, add 4 cups of water and 4 cups of sugar (follow the instruction on the MTR Jamun cover)
5. Add crushed cardamom powder and saffron (optional)
6. Keep the flame in medium and stir occasionally. Lower the flame to low when the sugar dissolves completely.
7. Apply oil in hand and make balls out of the kneaded dough. Give little pressure in middle of the palm to make balls without cracks or with little cracks.
8. Take a deep kadai, heat oil and start putting the balls one by one. Make sure you are sliding the balls from outer rim so that it will roll down to the middle. And again with the ladle bring it back to the outer rim and let it roll back. Fry like this until it turns dark brown. (This step is important to make lump free jamuns - You have to roll and fry the jamuns)
9. Once it turns dark brown, take it out and place it in the sugar syrup.
10. Repeat the process until you are done.
Yummy jamuns are ready!!
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