Gulab Jamun
Gulab Jamun – The classic Indian dessert enjoyed in any occasion. Follow my Super easy and no fail recipe (using ONLY 4 Ingredients) & video for melt-in-the-mouth Gulab Jamuns.
[cooked-sharing]
Add sugar in a large pan. Add water and Stir until the sugar has dissolved.
Once the sugar has dissolved, stop stirring, add saffron and bring the syrup to a rolling boil. Cook for 1-2 minutes, until a light syrup form.
As soon as the syrup reaches this stage, remove the pan from the heat and keep aside.
Take fresh khoya or mawa and grate it in a large bowl or thali with high sides. Knead it alone until you will get it smooth. Add refined flour and again knead it and start adding water little by little until it all comes together as a dough.
Allow to stand for 5-10 minutes.
Now give a quick knead to the dough. Portion the dough into equal pieces. Roll each piece into a ball. Ensure every ball is completely smooth and free from cracks. Set aside onto a plate.
Repeat this process for all of the dough.
Heat the ghee / oil in a large pan suitable for deep frying.
Add several Gulab Jamuns, taking care not to overcrowd the ghee / oil. Don't add too many at once as they require constant agitation. Keep rotating the kadhai or pan regularly so that they get cooked evenly.
Taking care not to touch them too much with the spatula or zara or it they will broke.
As soon as the Gulab Jamuns double in size and float to the top of the ghee / oil (after around 2-3 minutes), increase the ghee / oil temperature and fry until golden brown all over.
At this stage, you must keep the pan or kadahi moving at all times to ensure even browning. Once the Gulab Jamuns have been in the oil for around 4-5 minutes in total, they should be perfectly golden all over.
Lift the Gulab Jamuns out of the ghee / oil and place onto a plate.
Set aside and repeat the frying process for the remaining Gulab Jamuns.
(Be sure the ghee / oil temperature cools before adding subsequent batches.)
Once all of the Gulab Jamuns have been fried, add them to the prepared, still warm sugar syrup.
If the syrup is cold, warm it very slightly before adding the Gulab Jamuns to ensure better absorption.
Immerse the Gulab Jamuns completely and allow to stand, covered for 3-4 hours. Stir from time to time to coat each one well with syrup.
Serve either at room temperature or warm or chilled.
Ingredients
Directions
Add sugar in a large pan. Add water and Stir until the sugar has dissolved.
Once the sugar has dissolved, stop stirring, add saffron and bring the syrup to a rolling boil. Cook for 1-2 minutes, until a light syrup form.
As soon as the syrup reaches this stage, remove the pan from the heat and keep aside.
Take fresh khoya or mawa and grate it in a large bowl or thali with high sides. Knead it alone until you will get it smooth. Add refined flour and again knead it and start adding water little by little until it all comes together as a dough.
Allow to stand for 5-10 minutes.
Now give a quick knead to the dough. Portion the dough into equal pieces. Roll each piece into a ball. Ensure every ball is completely smooth and free from cracks. Set aside onto a plate.
Repeat this process for all of the dough.
Heat the ghee / oil in a large pan suitable for deep frying.
Add several Gulab Jamuns, taking care not to overcrowd the ghee / oil. Don't add too many at once as they require constant agitation. Keep rotating the kadhai or pan regularly so that they get cooked evenly.
Taking care not to touch them too much with the spatula or zara or it they will broke.
As soon as the Gulab Jamuns double in size and float to the top of the ghee / oil (after around 2-3 minutes), increase the ghee / oil temperature and fry until golden brown all over.
At this stage, you must keep the pan or kadahi moving at all times to ensure even browning. Once the Gulab Jamuns have been in the oil for around 4-5 minutes in total, they should be perfectly golden all over.
Lift the Gulab Jamuns out of the ghee / oil and place onto a plate.
Set aside and repeat the frying process for the remaining Gulab Jamuns.
(Be sure the ghee / oil temperature cools before adding subsequent batches.)
Once all of the Gulab Jamuns have been fried, add them to the prepared, still warm sugar syrup.
If the syrup is cold, warm it very slightly before adding the Gulab Jamuns to ensure better absorption.
Immerse the Gulab Jamuns completely and allow to stand, covered for 3-4 hours. Stir from time to time to coat each one well with syrup.
Serve either at room temperature or warm or chilled.
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