About the dish:
Gulab jamun (pronounced “goe-laab DJA-moen“) could be well-known and standard Indian sweet fabricated from deep-fried dough balls. A kind of dumpling,gulab jamun is soaked in an exceedingly sweet, sticky sweetener. Gulab suggests that ‘rose water’ therefore, as per tradition, the syrup features a delicate rose flavor. A Jamun is an Associate in Nursing Indian berry with a size and color cherish the dough balls, thence the name: Gulab jamun.
A sticky dough manufactured from milk powder, flour, bicarbonate of soda, cardamom, and whole cream is kneaded and turned by hand into swish balls. The balls area unit deep-fried in oil, at a moderate temperature, till they’re golden brown. Swelling to double their size, the balls area unit then soaked for regarding twenty minutes during a heat sweetener made of white sugar and essence. The gulab jamuns will then be fancy with chocolate, ground coconut, or cut pistachios.
To make gulab jamun:
1- 1 cup of milk powder
2- 5 tbsp. all-purpose flour ( Maida)
3- 1 tsp GHEE or oil
4- 2 to 4 tbsp. milk ( use more as needed)
5- 1 tbsp. curd or lemon juice
6- 1 large pinch baking soda
7- GHEE or OIL for deep frying gulab jamun
8- 1 tbsp. pistachios chopped
For sugar Syrup:
1- 1 ¼ to 1 ½ cups sugar
2- 1 ½ cup of water
3- 4 pods green cardamom or ¼ tsp cardamom powder
4- 1 tsp rose water
Preparation of sugar syrup:
1- Mix the water, sugar, and crushed cardamoms in a pot
2- Boiled the syrup until it turns slightly sticky.
3- Turn off the stove before it goes to a 1 string consistency.
4- If it reaches a 1 string consistency, then add 2 tbsp. of water and mix.
5- Add rose water and mix. Set aside to keep it hot.
Making gulab jamun balls:
1- Fluff up the flour within the jar with a fork and so live properly
2- Mix together flour, milk powder, and soda in a bowl. Either sieve it or mix uniformly.
3- Add GHEE or Oil to mix well.
4- Take a small bowl, mix together lemon juice or yogurt and 2 tbsp. milk.
5- Add a pour 1.5 tbsp. of this to the flour mixture
6- Begin to bring the flour together to make a dough.
7- The dough turns sickly. Grease your fingers with ghee or oil and make a ball.
8- Divide to 10 to 14 equal-sized portions. Grease your hands and roll to smooth balls.
9- They must be smooth without any cracks or lines otherwise you will find many cracks on the gulab jamuns. Keep them covered.
How to make gulab jamun:
1- Heat up the pan and putt in ghee or oil on a medium flame
2- Check the syrup it must be hot and not very hot
3- To check the right temp, then drop a small piece of dough in the Ghee or oil.
4- It must be rise slowly without changing its color.
5- If it rises rapidly then you’ll got to cool the oil a small amount before cookery.
6- When the ghee or oil is just medium hot, then add the balls
7- Make sure the oil is not very hot else the gulab jamun will brown without cocking well
8- Fry the balls on a medium flame for 1 to 2 minutes. Then regulate the flame to low flame & fry till golden. Keep stirring gently to fry them uniformly Add them to the hot syrup. Allow them to rest for 3 hours and serve.
9- Garnish gulab jamun with chopped pistachios