Recipe of Quick Gulab Jamun

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, Recipe of Super Quick Homemade Gulab Jamun. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Gulab Jamun, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gulab Jamun delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must first prepare a few ingredients. You can have Gulab Jamun using 17 ingredients and 12 steps. Here is how you cook that.

Diwali is just a few days away and I jumped onto this opportunity to kickstart my Indian cuisine endeavour. Just like the fall of 2018, I wanna showcase a cuisine which few people know of. You might be wondering why am I saying that only a few people know of Indian cuisine; there are thousands upon thousands of Indian dishes recipes online. Am I delusional? The word curry is what the English use to name any sauces or gravies they found in India during their colonization. There are thousands upon thousands of different "curries" in India. You cannot find the same food in every mile of the Indian streets; every dish has many different variations and each has it's own unique taste. It is really that complex. Tikka Masala was not even founded in India, it is invented by the English. Naan is from Persia. Even tea was introduced by the English, Indians' main cup of beverages are milk or spiced water. Indian cuisine has suffered a huge misconception. When you are googling about Indian cuisine, your results will be curries, tikka masala and naan! But authentic Indian dishes are more than just that. Enuff of my ranting, anyway, I really hope you will give this recipe a try. Here I wish all Hindus a very Happy Diwali.

Ingredients and spices that need to be Make ready to make Gulab Jamun:

1. Syrup:
2. 354 g Water,
3. 200 g Granulated Sugar,
4. 4 Green Cardamon Pods,
5. Pinch Saffron,
6. 2 TBSP Rose Water,
7. Fresh Lemon Juice, 1/2 Lemon
8. Mawa / Khoa:
9. 1 TBSP Ghee,
10. 180 g Whole Milk,
11. 128 g Good Quality Milk Powder,
12. Jamun:
13. 78 g Unbleached All Purpose Flour,
14. Pinch Baking Soda,
15. 2 TBSP Whole Milk,
16. 1 TBSP Rose Water,
17. Canola / Peanut / Grapeseed / Vegetable Oil, For Frying

Steps to make to make Gulab Jamun

1. Prepare the syrup. In a sauce pot over medium heat, add all the ingredients. Stir to dissolve the sugar.
2. Bring it up to a simmer. Once the syrup coats the back of a spoon, remove from heat. Transfer into a large shallow bowl. Set aside. You should have a clear yellowish color.
3. Prepare the mawa or khoa. Add ghee and milk into a skillet. Stir to combine well. Turn the heat up tp medium.
4. Add in the milk powder and stir to combine well. Break up large lumps with the back of a spatula. Keep stirring until it pulls away from the sides of the skillet and comes together into a dough. *You have to keep stirring to prevent any burning.*
5. Remove from heat and transfer into a large bowl. Prepare the jamun dough. *The dough has to be prepared while the mawa or khoa is still warm.*
6. Break the dough into crumbly bits with a fork. Add in flour, baking soda, milk and rose water. Combine together into a dough with your hand. *Do not knead or work the dough.*
7. Set aside for 10 mins. Weigh and divide into 12 equal dough balls. Shape each dough balls tightly into smooth balls making sure no large cracks. In a dutch oven, add about 4 inches of oil.
8. Turn the heat up to low. When a wooden chopstick is inserted into the oil, there should be little bubbling. Gently drop in all the jamun.
9. Using that wooden chopstick, gently and carefully stir the oil in a circular motion without touching the jamun. *This is a very crucial step, because once you touch the jamun, it will break apart and create a mess.*
10. Keep stirring gently until the jamun float to the surface. Roll the jamun to allow even browning. Once the jamun are dark brown in color, fish them out of the oil with a spider. Drain off excess oil with the spider.
11. Immediately add them into the syrup. Make sure the jamun are spaced out from one another, as they will expand even more. Allow the jamun to soak in the syrup for 2 hrs.
12. The jamun should expand and become plump. Ladle the syrup onto serving plate. Transfer the jamun onto the syrup. Serve immediately.

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So that is going to wrap it up with this exceptional food Recipe of Award-winning Gulab Jamun. Thanks so much for reading. I'm sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!