Gulab Jamun - Gulab Jamun Recipe
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Gulab jamun Recipe Ingredients
- 1 cup of milk powder
- 1/4 cup of all-purpose flour
- 1/4 teaspoon of baking soda
- 2 tablespoons of ghee
- 1/4 cup of milk
- Oil or ghee for frying
- 1 cup of sugar
- 1 cup of water
- 1/4 teaspoon of cardamom powder
- Saffron strands for garnish (optional)
Gulab Jamun Recipe
- In a mixing bowl, combine the milk powder, all-purpose flour, baking powder and baking soda. Mix well to ensure there are no lumps.
- Add the ghee or melted butter to the dry ingredients and mix until the mixture becomes crumbly.
- Slowly add milk to the mixture, a few tablespoons at a time, and knead gently to form a smooth, soft dough. If the dough is too dry, add more milk, one tablespoon at a time. Be careful not to over-knead the dough, as this can result in tough Gulab Jamun.
- Cover the dough and let it rest for 10-15 minutes.
- While the dough is resting, let's make the sugar syrup. In a saucepan, combine the sugar, water and cardamom pods. Bring the mixture to a boil, stirring until the sugar dissolves.
- Lower the heat and let the syrup simmer for 5-7 minutes, or until it reaches a one-string consistency. To check if the syrup has reached the right consistency, dip a spoon into the syrup and lift it out. The syrup should form a thin, continuous string that falls off the spoon slowly.
- Remove the cardamom pods from the syrup and add the rose water. Stir well and set aside.
- After the dough has rested, divide it into small, smooth balls. Make sure there are no cracks on the surface of the balls, as this can cause the Gulab Jamun to break apart while frying.
- Heat oil or ghee in a deep frying pan over medium heat. Once the oil is hot, carefully drop in the dough balls, a few at a time, and fry until they turn golden brown. Make sure to keep the heat on medium-low to ensure the Gulab Jamun cooks evenly and doesn't burn.
- Once the Gulab Jamun are fried, remove them from the oil using a slotted spoon and transfer them directly into the warm sugar syrup. Let the Gulab Jamun soak in the syrup for at least 30 minutes before serving.
- Serve warm, garnished with chopped nuts or saffron strands, if desired.
Tips for Making Perfect Gulab Jamun:
- Use full-fat milk powder for the best results. Skimmed milk powder may not have enough fat content to make soft, juicy Gulab Jamun.
- Make sure the dough is soft and smooth, but not sticky. If the dough is too dry, the Gulab Jamun will turn out hard and chewy.
- Fry the Gulab Jamun on medium-low heat to ensure they cook evenly and don't burn.
- Let the Gulab Jamun soak in the syrup
Gulab Jamun healthy Or Not ?
Gulab jamun is a popular dessert in many South Asian countries, made by deep-frying balls of dough made from milk powder or khoya (dried whole milk) and soaking them in a sugary syrup flavored with rose water or saffron.
While gulab jamun is undoubtedly delicious, it is not considered a healthy food. It is high in calories, sugar, and fat, which can contribute to weight gain and other health issues when consumed in excess. Additionally, the deep-frying process used to make gulab jamun can increase the production of harmful compounds known as acrylamides, which can potentially increase the risk of cancer.
Overall, while gulab jamun can certainly be enjoyed as an occasional treat, it is not a food that should be consumed regularly as part of a healthy diet.
Nutrition Value
FAQ-:
Qua - Why does gulab jamun break while frying?
Ans - A probable reason for breaking balls in oil is the lack of moisture in rolled dough. Thus, when they are in oil, they burst. Pay attention that the dough is not too dry instead there is some moisture. Put some balls in hot oil and cover rest off with the damp cloth.
Qua - What to do if gulab jamun is not fried properly?
Ans - Why are my gulab jamuns not cooked inside? If the oil is too hot, the gulab jamuns will turn brown immediately, and the outside will cook faster than the inside. Fry the jamuns in medium-low oil for even cooking
Qua - Is it better to fry gulab jamun in oil or ghee?
Ans - Traditionally ghee is used to fry the gulab jamuns. However you can also use oil. Alternately you can also add a few tbsps of ghee to the oil while you fry. This will give a similar flavour as the ghee fried gulab jamuns.
Qua - How to fry gulab jamun in oil?
Ans - Heat oil for 5 minutes on medium heat and then lower the heat to low-medium. Add the jamuns to the warm (not hot) oil. Fry until golden-brown. This will take few minutes, keep rotating the jamuns regularly with a spatula so that they get cooked evenly
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