Gulab jamun - The popular, the easiest and the most common sweet prepared in every house hold during Diwali. Initially made with khoya and APF, jamuns are now available readymade which contains milk powder as the main ingredient. This gulab jamun recipe is But there are some tips and tricks to be followed to get soft, smooth, round melt in your mouth gulab jamuns.
Tips:
- Don't pour all the liquid at once and mix . Just sprinkle the liquid in stages.
- Give resting time of atleast 15 minutes before shaping.
- Don't use your entire palm to shape the balls, use the tip of the fingers to mix and shape, use the warmth of the hand to make crack free balls, takes time but worth the effort.
- Use ghee and milk alternatively or depending upon the requirements use them to make crack free balls. If the dough is has prominent cracks use milk or if the dough is a little dry use ghee or if the dough cannot be shaped at all use both.
- Make sure to make crack free smooth balls to be fried in hot oil.
- It is necessary fir the syrup to be hot while soaking the jamuns.
- Don't drop the jamuns taken right from the kadai into the sugar syrup
How to make:
Empty the contents of the MTR gulab jamun mix in a wide mouthed bowl. Break the lumps with the hand. Take 1/4 cup of milk and sprinkle it over the mix. Start mixing with your fingers, till they resemble bread crumbs. Allow to rest for 15 minutes.
Prepare sugar syrup with 7 cups of sugar and water until sticky.
Now mix the crumbs slowly with yours fingers, without applying much pressure. If required add more milk. Pinch a little dough, start making ball out of it. Smear some ghee and milk alternatively and shape the balls. Heat oil in a kadai, deep fry the balls and soak the balls in the sugar syrup until they double in size.
Storage:
Stays good in the fridge for a week.
Pre-Preparation:
Take 7 cups of sugar in a large bowl and add 8 cups of water. Heat the mixture till sugar dissolves and turns sticky. Remove the dirt that collects initially at the top. Add Saffron, rose water or kewra essence or water.
Recipe:
Soft and smooth melt in the mouth gulab jamuns
Total Time Taken: 30 minutes.
No. of servings - 13
1 cup = 200 ml
Ingredients:
MTR Gulab Jamun or any other brand - 1 packet
Sugar - 7 cups
Water - 8 cups
Milk - 1/4 cup + a little
Ghee - 2 tbsp
Rose essence or Rose water or Kewra Essence or water - few drops or 1 tsp
Saffron - a few strands
Directions with pics:
1. Empty the contents into a wide mouthed bowl
2. Sprinkle milk and mix with fingertips until they resemble bread crumbs.
3. Cover and allow to rest for 15 minutes.
4. Smear ghee in your fingers start shaping the dough into little balls.
5. To ensure crack -free balls use ghee and milk alternatively for shaping.
6. Heat oil in a kadai, pinch dough a little, drop into the oil, if it rises slowly, yes the oil is at the right temperature for frying.
7. Drop 2 or 3 balls at a time, keep the flame low, let the dough get cooked, since we have used ghee and milk the dough gets burnt easily, it will become darker outside but still uncooked inside so, low flame is the key.
8. Use slotted spoon, do not flip the jamuns with the spoon but swirl the oil with the help of the spoon so that jamuns flip by themselves.
9. When the bubbling sound ceases and jamuns attain golden colour, remove them from oil and drain them in a tissue. The colour easily becomes darkened since we have used milk and ghee so adjust the flame accordingly.
10. Allow to rest for 2 minutes.
11. Soak the jamuns in hot syrup for atleast 2 hours before serving. It is necessary that the syrup must be hot while dropping the cooked jamuns.
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