Gulab Jamun- Recipe

gulab jamunsGulab Jamun is apparently a standout amongst the most prominent Indian desserts that is made practically during that time in the nation. In Bengali we called it Pantua. Since Gulab Jamuns are anything but difficult to make in bigger amounts, it’s a prominent treat served warm with a scoop of dessert at weddings, parties, celebrations, and so forth.

A standout amongst the most widely recognized inquiry I get while talking about Indian Sweets is “what’s that delicate dark colored ball that is sweet and absorbed sugar syrup?”. Likely in light of the fact that gulab jamuns are served at for all intents and purposes every single Indian smorgasbord, it’s not hard to figure which sweet they are discussing!

gulab jamun

Ingredients

For the jamuns:

1 glass ground khoya/mawa

1/3 glass plain flour/maida

~ 1/2 glass water

A squeeze of salt

Oil or ghee to profound sear

For the sugar syrup:

2.5 containers sugar

1 container water

3-4 units of cardamom, pounded

2 drops of rose water (discretionary, in spite of the fact that the name of this sweet has “rose/gulab” in it)

A couple of strands of saffron (discretionary)

Process

1. Blend the ground khoya with the flour and salt. In the event that utilizing locally acquired khoya, this blend will be very dry. In the case of utilizing crisp, custom made khoya, it will be wet so you require less water for the subsequent stage.

2. Include adequate water (I utilized around 1/2 container) and frame a hardened mixture. It shouldn’t be sticky. On the off chance that it is, include more flour and join without manipulating excessively.

3. Make into little marble-sized balls. Make sure to begin little on the grounds that the jamuns will develop browning and further on absorbing the sugar syrup. You don’t need to make the balls super smooth, just into little circles of even sizes.

4. Warmth oil to barely shy of smoking point and include the batter balls one by one tenderly. Try not to pack the batter balls, broil a couple at any given moment. This additionally guarantees the oil temperature doesn’t drop excessively while fricasseeing.

5. Broil all the jamuns until the point when brilliant dark colored on medium warmth, expel with an opened spoon, and put aside.

6. To influence the sugar syrup, to blend the water and sugar and set on a medium-low fire. Blend until the point when the sugar has disssolved totally and the blend goes to a moderate bubble. Include the squashed cardamom cases, saffron and rose water if utilizing.

7. Give the sugar syrup a chance to cool for around 5 mins just and after that dunk in the browned jamuns.

8. Somewhat shut the dish and let the jamuns absorb the sugar syrup for atleast 3-4 hours before serving.

I hope you all will like this yummy dessert recipe and please give me your valuable feedback after preparing it. πŸ™‚

 

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56 Comments Add yours

  1. lowcarbnikki says:

    Wow! Used to eat these all the time when I lived a little while in Bangladesh!

    Liked by 3 people

    1. mistimaan says:

      Lovely

      Like

    1. mistimaan says:

      Thanks

      Liked by 1 person

  2. Great recipe! I love Gulab Jamum πŸ™‚

    Liked by 1 person

    1. mistimaan says:

      Thanks

      Like

  3. 4 Spatulas says:

    LOVE Indian Food but I have never tried this dessert. Looks yummy!

    Liked by 1 person

    1. mistimaan says:

      You must try this

      Liked by 1 person

    1. mistimaan says:

      Thanks

      Liked by 1 person

  4. Jyo says:

    Absolutely stunning recipe and lookd deliciousπŸ‘Œ

    Liked by 2 people

    1. mistimaan says:

      Thanks πŸ™‚

      Like

  5. PS says:

    One of my favorites!!! Yummy!!!

    Liked by 1 person

    1. mistimaan says:

      Thanks

      Liked by 1 person

  6. Looks mouth wateringπŸ˜‹

    Liked by 1 person

    1. mistimaan says:

      Thanks

      Like

  7. Sandhya says:

    Looks mouthwatering!

    Liked by 1 person

    1. mistimaan says:

      Thanks

      Liked by 1 person

  8. Fascinating. I like this recipe a lot.πŸ˜€

    Liked by 1 person

    1. mistimaan says:

      Thanks

      Like

  9. Looks delicious:)

    Liked by 1 person

    1. mistimaan says:

      Thanks

      Liked by 1 person

  10. Sunshinysa says:

    In South Africa, we make the long and roll them in coconut.

    Liked by 1 person

    1. mistimaan says:

      Thats nice

      Liked by 2 people

    1. mistimaan says:

      Thanks

      Liked by 1 person

  11. My Real Dish says:

    Looks delicious!

    Liked by 1 person

    1. mistimaan says:

      Thanks

      Like

  12. sharonchyy says:

    Yummilicious πŸ˜‹Great recipe

    Liked by 1 person

    1. mistimaan says:

      Thanks

      Like

    2. mistimaan says:

      How is your youtube channel going on?

      Like

  13. Swati Awana says:

    They look so yummy!

    Liked by 1 person

    1. mistimaan says:

      Thanks

      Like

  14. Its my favorite. Thanks for sharing the recipe.

    Liked by 1 person

    1. mistimaan says:

      Most welcome. Can you please follow my blog?

      Like

      1. Sure I will. In the meanwhile can you visit my blog and follow

        Liked by 1 person

  15. catiecooks12 says:

    Oh, I have had these before! I have never tried to make it though. Maybe I will now.

    Liked by 1 person

    1. mistimaan says:

      You must try

      Like

  16. Suchismita says:

    i love this sweet

    Liked by 1 person

    1. mistimaan says:

      Take it then πŸ™‚

      Liked by 1 person

  17. What is khoya? Is it dried powdered milk?

    Liked by 2 people

    1. mistimaan says:

      Yess

      Liked by 1 person

  18. I haven’t had these for a long time.

    Liked by 1 person

    1. mistimaan says:

      Please try it

      Liked by 1 person

      1. My mom used to make them in a very unique way. She would take the pit out of an Alu Bhukhara (dried plum) and stuff the plum with pistachio and then put the stuffed plum in the middle of the gulab jamun before frying it. Haven’t had one since she passed away. I should probably make it.

        Liked by 2 people

  19. Gulab Jamun 😍😍😍😍😍😍😍

    Liked by 1 person

  20. Wonderful post! I love these, but they are always made with butter or ghee at my local restaurants, and we are vegan! But these seem simple enough to make at home! Thank you!!!

    Liked by 2 people

    1. mistimaan says:

      Please try this at home and give me feedback.

      Like

  21. Sneha Modi says:

    Yummy! My favorite πŸ˜‹

    Liked by 1 person

    1. mistimaan says:

      Thanks

      Liked by 1 person

    1. mistimaan says:

      Thanks

      Like

  22. Zankhana says:

    My all time favorite sweet😍😍😍

    Liked by 1 person

    1. mistimaan says:

      Thanks

      Like

    1. mistimaan says:

      Thanks

      Like

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