Gulab-jamun is a very famous sweet dish in our country. There would hardly be anyone who would not love to have it. To make this sweet dish is very easy and simple. Nowadays readymade mixture for making gulab-jamun is easily available in market, but the taste you get after making it at home is incomparable. If followed the below given method then in very less time tasty and delicious gulab-jamun will be ready. If any guest visits your house you can make this interesting dish in few minutes.
Time taken to make Gulab-Jamun
The preparation time for making Gulab-Jamun was 10-20 minutes and almost 30 minutes to get cooked. Within 40 minutes delicious and hot Gulab-Jamun are all ready to serve.
Number of Servings for Gulab-Jamun
If followed the above-given procedures this would be enough for 5 members. With this quantity of ingredients, you can make 10-15 gulab-Jamuns easily.
- 250 Grams Mawa
- 100 Grams Cottage cheese/paneer
- 20-30 Grams Maida
- 1 Table Spoon Cashew
- Table Spoon Raisins
- 600 Grams Sugar
- Ghee For Frying Purpose
- 2-3 Cardamom
- 2 1/2 Cup Water
- 1/4 Tea Spoon Baking soda
How to Make
First, filter out the flour thoroughly. Take the khoya and mawa and grate it properly.
Now mix the Maida and Mawa together with a spoon.
Khoya has a lot of moisture in it thus it will easily blend with maida. Now mix both the ingredients well and make dough. If necessary one can add milk into it .
Now take small portion of the dough and make small circles. Make small circles of all the dough you have. Always keep in mind that there should not be any cracks in-between the dough balls. If any cracks are left then at the time of frying it will break apart.
If crakes are appearing in dough balls then add milk and make the dough a bit softer. Don’t keep the size of the dough balls big as when dipped in sugar syrup it will increase in size.
When the dough balls are ready. Then heat the oil and ghee in a frying pan. Put a small piece of the dough into ghee or oil to check it is properly heated or not. Keep in mind the oil or ghee should not be medium heated. The heat also plays a major role in cooking the Gulab-Jamun.
Now put 8-9 pieces of dough balls into the frying pan on low flame. After 1-2 minutes later the Gulab-Jamun starts becoming more round and the size also increases and the color of will change into light golden brown. After few minutes of frying it will completely change into light brown in color.
If we want to make Gulab-Jamun more golden and soft then deep fry it in normal temperature for 5-6 minutes.
When your Gulab-Jamun is all fried keep it on paper napkin and wait till it gets cooled down.
When the Gulab-Jamun is cooled down dip them into Luke warm sugar syrup. Keep in mind the sugar syrup is not to hot. If the sugar syrup stays hot then the size of Gulab-Jamun will shrink in size.
Now keep the Gulab-Jamun dipped in the sugar syrup for 2-3 hours so that it can soak properly the sugar syrup and give a delicious taste.
Our hot and yummy Gulab-Jamun is ready.