Here's what goes in for the Sugar Syrup:
- 1&3/4th Cups: Sugar.
- 2 Cups: Water.
- 4-5 Clove's Of Cardamom: Crushed along with a Teaspoon of Sugar in the grinder(Optional).
How to put it in together:
- Mix the Sugar & Water together in a Deep & wide Bottomed Pan assuming the size such that you will be soaking the fried Jamun's in the same at a later stage(So ensure you pick your pan carefully, or else the soaked Jamun's may break when you try to add or remove them from the pan so there's enough room for all).
- Add the crushed cardamom powder to the mixture and let it boil for about 15-20 minutes,Preferably on low or medium heat so the water does not evaporate quickly and the sugar may caramelize.
- Keep stirring every now and then and remember you will know your sugar syrup is ready when you will notice white circular marks begin forming along the sides of the pan in which you are heating the mixture.
Here's what goes in for the Gulab Jamun's:
- Khoya:1Cup (can also be prepared by boiling & continuously stirring one liter of milk, on medium heat till it forms a thick dough like mixture).
- All purpose Flour or Maida:3/4th Cup.
- Soda Bi Carbonate/Cooking Soda:1/4th Tspn.
- Baking Powder:1/4th Tspn.
- Clarified butter/Ghee: 4Tbsp.
- Sugar Syrup(warm):3Tsp.
- Warm/Cold Milk:1-2 Tbsp approx/you could add more if required.
- Sieve the flour thoroughly. Add the khoya and baking powder & Soda Bi Carb to the flour and mix well to attain the appearance of bread crumbs.
- Now add the 3 Tsp of sugar syrup and 1-2 tbsp of milk to make a soft dough. The milk can be adjusted to form a soft dough.
- Keep aside for half an hour. After half an hour knead it again and make balls by gently rolling each portion between your palms into a smooth ball. You must ensure you fry the readied balls before they begin to dry, if they dry up,they begin to crack and break.(another tip: make sure the oil is just hot enough to fry the jamun's,or they will break).
- Heat the Oil/Ghee in a deep frying pan preferably on medium heat and then turn the flame to low and gently slip in the Jamun's into the oil/ghee from the side of the fry pan one by one.
- Take Off the frying pan from the fire and you will see the Jamun's rise above the oil/ghee in a minute. Now bring the pan back on fire on low heat and continue to fry the Jamun's gently, stirring constantly,so that they cook completely from inside & they acquire even color on all sides and do so until it turns golden brown all over.(I know the process sounds very long but it hardly takes time..). Fact Tip:You must remember the Gulab Jamun's will turn out one shade lighter than what color you fried them, once you dip them in the Sugar Syrup.
- As you begin to fry the Gulab Jamun's ensure your sugar syrup is ready and warm,begin frying the jamun's and drop them carefully in the warm sugar syrup and with the help of a spout pour warm sugar syrup on it to soak it well from all sides or else you will have lumpy looking jamun's, soaking it properly will ensure the picture perfect round gulab jamun's to soak well and look pretty tooo....just as you can see in the picture.. and also will enable the juice to penetrate thoroughly inside giving you immensely soft and juicy..heavenly Jamun's.(trust me on this one..;)).
- AND WULLAH...WE HAVE ABSOLUTE MELT IN THE MOUTH..GULAB JAMUN'S READY TO BE DEAVOURED ON..;)
- Enjoy them warm or with Ice-Cream or Kulfi's they taste just as great ...and do not forget to leave me a note..;).
Wow these looks so perfect n tempting - my hubby's all time fav Indian dessert- he can eat a LOT of them in one shot ..lol :)
ReplyDeleteUS Masala
Spongy and juicy jamuns looks very tempting and delicious..
ReplyDeletegulab jamun looks delicious,
ReplyDelete@Aipi/Priya:Go ahead..Ladies give these delectables a try,enjoy and lemme know...hope to hear from you more often..!!
ReplyDeleteFirst time to ur space. Melt in the mouth gulab jamoons are a perfect to way to start a new year. Happy Blogging.
ReplyDeleteU hv a wonderful space dear..visit mine as time permits..gulag jamun looks super yummy n tempting...drooling..
ReplyDeleteSanyukta
http://creativesanyukta.blogspot.com/
wow jamuns look heavenly....thx for the valuable tips
ReplyDeleteShruthiji thanks for posting this recipe, all through my childhood I grew up eating GJ's made by my MOM this way and this one tastes quite different from the ones made from ready mix.
ReplyDeleteOne question though, are you sure it is 3/4 cup maida? And are you sure some sugar syrup is to be added to the khova? I want to make GJ this weekend if you could drop in a line and eliminate my doubts. Thanks
Arif-Ex resident of UAE
Hi arif,
ReplyDeleteThis is a recipe I learnt from a fellow blogger as I have mentioned in my post, however, 1 have followed this recipe as is and has turned out to be good for me.
However I would say the results do vary with the quality of ingredients that are usually used, some people use store bought Khova, while I used the one i prepared at home and, I have followed this recipe to the dot.
And yes the measure I follow is 3/4 cup maida per cup of Khova. Also the 3tbsps of sugar syrup u need to add along with warm milk in the Khova is purely to soften the dough and slightly sweeten it.
Hope I have cleared all ur doubts and of thank you so much for visiting my blog, and I'm really sorry about the delay in responding, since I have just delivered my second baby, been really tied up with the children.
Anyways thanks for dropping by, and good luck with trying the recipe.
Regards,
Shruthi
Sent from my iPad
Hi Shruti
ReplyDeleteHeartiest Congratulations for the 2nd baby. Thanks a lot for taking out time to respond to my mail even though you are so very busy (I can understand that being a Father and having been through those early days, first 12 weeks keep you extremely busy). My preferred way is to use khova prepared at home, I believe if you reduce Maida a bit you end up with more tasty Gulab Jamuns, and the way my Mom used to fry them is unique she used to put a spoon ghee on the pan and make them in to 1cmX1cm section and 3cm long and fry them on a very light flame and the results were to be frank un-imitable till date, means I could not taste such Gulab Jamooons else where, I will send you the recipe after doing it my self and after getting proper results.Please wait (and no need to send response to this mail in a hurry as I know you are busy).
Best regards and thanks,
Arif Mohiuddin on Gulab Jamun..;)
Wow good website, thank you.
ReplyDeleteAbupurusha O Anyanya Kahani By Manoj Das
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Thank you, so glad you like them;)
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