Easy cooking recipe Gulab Jamun with 11 ingredients and 10 stages of easy cooking, which is fast and tasty.
Without fail recipe ultimate Gulab Jamun easy, bouncy, practical. Gulab jamun is a classic Indian sweet. Гулаб Джамун без сухого молока/mawa gulab jamun. Сказочный десерт ГУЛАБ ДЖАМУН индийские пончики ВОСТОЧНЫЕ СЛАДОСТИ Gulab Jamun is one of India's most popular sweet. These deep-fried dumplings/donuts made of dried milk [khoya] are dipped in a rose-cardamom flavored sugar syrup and make quite a treat. Gulab Jamun is the most popular Indian dessert. Gulab Jamun's are deep fried donut-like balls, soaked in sweet rose flavored syrup.
Gulab Jamun is a traditional dessert that is popular in South Asian countries such as India and Pakistan, as well as Caribbean countries such as Trinidad and Jamaica.
Gulab Jamun recipe made two ways with khoya and milk powder.
Get not one but two Gulab Jamun recipes with my step-by-step photo guide that will help you to make perfect gulab jamun every time.
Good Afternoon mother, at this time you can present recipe Gulab Jamun with 11 ingredients and 10 steps. Next this is how to cook, please observe carefully.
In cooking there are several level that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 11 ingredients and 10 stages of easy cooking Gulab Jamun.
Ingredients all Gulab Jamun
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Prepare : Refined oil or ghee for deep frying.
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Needed : For the Dough.
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Prepare 75 ml : condensed milk(1/4 of 300 ml).
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Prepare 200 gm : all-purpose flour.
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Needed 2 tsp : butter.
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Prepare 1/6 tsp : baking soda (small pinch).
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Needed : For the Sugar Syrup.
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Needed 150 ml : sugar powder.
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Prepare 200 ml : water.
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Prepare 1/2 tsp : cardamom powder.
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Needed 1/2 tsp : rose essence.
Sweet potato and almond Gulab Jamun- The vegan Gulab jamun.
Gulab jamun is perhaps one of the most popular among Indian mithais.
A sweet treat that can be gulped down in one bite.
Gulab Jamun. this link is to an external site that may or may not meet accessibility guidelines.
If all material requirements Gulab Jamun it’s ready, We’re going into the cooking stage. Below is how to serving with fast.
Step by Step Cooking Gulab Jamun
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Take a bowl, put all-purpose flour, baking soda, mix well, then pour condensed milk and mix together.
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The consistency should be sticky. Add this point add the butter, mix well, knead and make the dough.
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Cover the dough and put it at room temperature for 30 minutes..
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Put sugar and water in another bowl and set the flame to low until it dissolves properly(10-15 minutes).
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Time to time, Stir this mixture and add rose essence and cardamom powder and switch off the gas.
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Again once knead well the dough and make a small ball with your palms.balls size should be small because the ball becomes a little bigger once you fry them.
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Make sure that there are no cracks on the ball. Cracks will break while frying.
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Fry the ball until Golden Brown. Strain the oil and put on the tissue.
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Now put the Gulab Jamun into the sugar syrup for 15-20 minutes. Gulab jamun should dip properly into the syrup. The gulab jamun will absorb the sugar syit's.it's ready to serve..
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If you are not got the mixture correct then Gulab jamun will be hard and If you are using more baking soda then it will be softer and could be a break.
Gulab Jamun is a popular Indian sweet made with khoya (mawa) and sugar syrup.
This is a tried and true Gulab Jamun recipe with khoya that always yields a mouth-melting result.
Gulab jamun is a popular Indian dessert consisting of delicious doughnuts made of powdered milk that are soaked in rose-flavored sugar syrup.
I have tried gulab jamun with milk powder, but not been lucky to get it right, but sure will post one day when I get it right, I am sure I will get it as now I learnt from my mistakes.
Gulab Jamun with Khoya Recipe (with Step by Step Photos).
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