GULAB JAMUN RECIPE
Gulab jamun are a popular classic Indian sweet made of milk solids and sugar. This post shares 2 gulab jamun recipes. one with milk powder and the other with khoya.
Provided by Swasthi
Categories Dessert
Time 30m
Number Of Ingredients 13
Steps:
- Mix together water, sugar and crushed cardamoms in a pot.
- Boil the syrup until it turns slightly sticky.
- Turn off the stove before it goes to a 1 string consistency.
- If it reaches a 1 string consistency, then add 2 tbsp of water and mix.
- Add rose water and mix. Set aside to keep it hot.
- Fluff up the flour in the jar with a fork and then measure correctly.
- Mix together flour, milk powder and soda in a bowl. Either sieve it or mix uniformly.
- Add ghee to it. Mix well.
- In a small bowl, mix together lemon juice or yogurt and 2 tbsp milk.
- Pour 1.5 tbsp of this to the flour mixture.
- Begin to bring the flour together to make a dough.
- If the dough is too dry, add little more milk & curd until you get a smooth dough. Do not add a lot. Use only as needed.
- The dough turns sticky. Grease your fingers and make a ball.
- The dough must not be soggy. It must hold the shape well and should be smooth without any cracks.
- Divide to 14 to 18 equal sized portions. Grease your hands and roll to smooth balls.
- They must be smooth without any cracks or lines otherwise you will find many cracks on the gulab jamuns. Keep them covered.
- Heat up the pan with ghee or oil on a medium heat.
- Also check if the syrup is hot. If it is not hot, heat it up a bit. It must be hot and not very hot.
- To check the right temp, you can drop a small piece of dough in the oil.
- It must rise slowly without changing its color.
- If it rises rapidly then you will need to cool the oil a bit before frying.
- When the ghee is just medium hot, add the balls.
- Make sure the oil is not very hot else the gulab jamuns will brown without cooking well.
- Fry the balls on a medium flame for 1 to 2 mins. Then regulate the flame to low flame & fry until golden. Keep stirring gently to fry them uniformly.
- Add them to the hot syrup. Allow them to rest for 3 hours and serve.
- Garnish gulab jamun with chopped pistachios.
Nutrition Facts : Calories 204 kcal, Carbohydrate 26 g, Protein 3 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 27 mg, Sodium 56 mg, Sugar 21 g, ServingSize 1 serving
GULAB JAMUN
This is a traditional Indian dessert. Spongy milky balls soaked in rose scented syrup. Delicious with fresh cream, Kulfi, ice cream etc. To make it even more fancy, sprinkle gold-leaf on top of each serving.
Provided by COOLGUTS
Categories World Cuisine Recipes Asian Indian
Time 50m
Yield 20
Number Of Ingredients 14
Steps:
- In a large bowl, stir together the milk powder, flour, baking powder, and cardamom. Stir in the almonds, pistachios and golden raisins. Mix in the melted ghee, then pour in the milk, and continue to mix until well blended. Cover and let rest for 20 minutes.
- In a large skillet, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set aside.
- Fill a large heavy skillet halfway with oil. Heat over medium heat for at least 5 minutes. Knead the dough, and form into about 20 small balls. Reduce the heat of the oil to low, and fry the balls in one or two batches. After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much. After the jamun float, increase the heat to medium, and turn them frequently until light golden. Remove from the oil to paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly.
- Place the balls into the skillet with the syrup. Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup. Serve immediately, or chill.
Nutrition Facts : Calories 143.5 calories, Carbohydrate 16.8 g, Cholesterol 10 mg, Fat 7.9 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 2.5 g, Sodium 40.3 mg, Sugar 15.6 g
INDIAN FRIED DOUGHNUTS (GULAB JAMUN) RECIPE BY TASTY
Here's what you need: powdered milk, flour, semolina, bicarbonate of soda, lemon juice, butter, milk, sugar, water, saffron, almond, pistachio
Provided by Ellie Holland
Categories Desserts
Yield 10 doughnuts
Number Of Ingredients 12
Steps:
- In a large bowl, mix the powdered milk, flour, semolina, bicarbonate of soda, lemon juice, butter, and milk until thoroughly combined.
- Cover with plastic wrap and leave to rest for 15 minutes, until all the moisture is absorbed.
- Take a golf ball-sized portion of dough and roll into a ball. Repeat with remaining dough.
- In a deep pot, heat the sunflower oil until it reaches 360°F (160°C).
- Fry the doughnuts for about 4 minutes, turning occasionally, until they are golden brown on all sides.
- Use a slotted spoon to transfer the fried doughnuts to a paper towel-lined plate.
- Add the sugar, water, and saffron to a saucepan over a medium heat, and stir.
- Once the sugar has dissolved and is syrupy (about 5-7 minutes), add the doughnuts to the pan, stirring to coat in the syrup.
- Let the doughnuts soak in the syrup for an hour.
- Remove the doughnuts and garnish with the almonds and pistachios.
- Enjoy!
Nutrition Facts : Calories 227 calories, Carbohydrate 30 grams, Fat 8 grams, Fiber 0 grams, Protein 6 grams, Sugar 22 grams
GULAB JAMUN CAKE AS MADE BY HETAL VASAVADA RECIPE BY TASTY
Gulab jamun is the quintessential Indian dessert. Soft, fried dough balls dipped in a sugary sweet syrup. My Shobana kaki (dad's brother's wife) is the queen of gulab jamun. When I was young, we'd go to her house for dinner parties and she'd make homemade gulab jamun, and I had the hardest time keeping my hands away from them. A lot of people don't know it, but making gulab jamun takes a lot of skill. It's all about the technique, and sadly it's a technique that I rarely get right. To make it easier to enjoy my favorite dessert, I turned it into an easy cardamom-spiced Bundt cake soaked in classic saffron sugar syrup!
Provided by Katie Aubin
Categories Desserts
Time 1h20m
Yield 1 cake
Number Of Ingredients 18
Steps:
- Make the cardamom cake: Preheat the oven to 325°F (163°C). Grease a 10-cup Bundt pan liberally with 1 tablespoon of butter. In a medium bowl, whisk the flour and milk powder together until well combined.
- Add the butter, sugar, and ground cardamom to a separate large bowl and mix with a hand mixer for 5-7 minutes; the butter will turn pale and fluffy. Add the salt and vanilla and stir to combine. Add 1 egg at a time, beating well between each addition. Add the flour mixture. Mix until the dry ingredients are just incorporated.
- Spoon the batter into the Bundt pan and tap the pan on the counter 3-5 times to remove air bubbles.
- Bake the cake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- 10 minutes before the cake is done baking, make the syrup: Add the water, granulated sugar, saffron, cardamom pods, and cinnamon stick to a small saucepan. Bring to a boil over medium-high heat and simmer for 2 minutes. Remove the pot from the heat and whisk in the rose water and lime juice. Remove the cinnamon stick and cardamom pods from the syrup and discard. Reserve ¼ cup (60 ml) of the syrup and set aside.
- Poke holes in the bottom of the Bundt cake with a fork. Pour the rest of the syrup over the Bundt cake while it is still warm in the pan. It will look like a lot of syrup, but the cake will soak it all up. Let the cake rest for 10 minutes, then invert it onto a serving platter.
- In a medium bowl, whisk together the powdered sugar and reserved syrup to make a glaze.
- Pour the glaze over the Bundt cake. Sprinkle with the dried rose petals, if using, and pistachios.
- Slice and serve.
- Enjoy!
BREAD GULAB JAMUN
Soft and tasty gulab jamuns made with bread. The taste of this gulab jamun is similar to a soft bread pudding.
Provided by Dassana Amit
Categories Sweets
Time 30m
Number Of Ingredients 8
Steps:
- Take 6 slices of small bread and break them. Add in a grinder jar. You can use whole wheat, brown bread or white bread.
- Add seeds from 3 green cardamoms.
- Grind to a fine texture.
- Now take the ground bread in a mixing bowl or pan.
- Add 5 to 6 tablespoons milk in parts.
- Begin to mix and bring the mixture together. Add milk as required. Overall I used 6 tablespoons of milk. You can add 5 to 6 tablespoons of milk depending on the type of bread used.
- Just bring the whole mixture together so that it binds well. Do not knead. Cover and keep aside. If you knead then the jamuns will become hard.
- Now pinch small or medium sized balls from the dough. Flatten them gently.
- Place a few sliced or chopped pistachios in the center. You can also use sliced almonds or cashews or raisins. The stuffing part with dry fruits is optional and you can skip this step.
- Bring the edges together. Join and seal them at the center.
- Gently roll to form a neat ball. Prepare all the jamuns this way. Cover and keep aside. Do not apply too much pressure when rolling into balls.
- In another pan take 1 cup sugar (200 grams) and ½ cup water.
- Keep the pan on a low flame. stir so that all the sugar melts.
- On a low to medium flame cook the sugar syrup. Stir occasionally.
- Cook the syrup till you get a half-string consistency in it. The syrup should feel sticky and not watery. If the syrup is watery, then the bread jamuns will break after soaking the syrup.
- Switch off the flame and add 1 tablespoon rose water. Mix well and keep aside. To prevent crystallisation you can add a few drops of lemon juice. In case the syrup crystallises later, then just add little water and heat it again. Stir so that the crystals break. Just heat and do not boil.
- Now heat oil for deep frying in a kadai. Add a tiny piece of the dough and check the oil temperature. If the dough comes up gradually and steadily, the oil is ready for frying. If it stays at the bottom of the oil, the oil needs to be heated more. If it comes up too quickly, then the oil is too hot for frying. So lower the flame.
- Gently place the jamun balls in the oil, fry at a low-medium to medium flame. Add the jamuns balls for frying as per the pan size. Do not overcrowd the pan or kadai.
- Only when the jamuns have become pale golden, then turn them. Use a butter knife or a wooden spoon while turning them as with a steel slotted spoon, they can break.
- Keep on turning and rotating them often for even frying.
- Fry till they turn golden.
- Then remove with a slotted spoon. place them on kitchen paper towels.
- The sugar syrup should be hot or warm When you add the gulab jamuns in it.
- After a few seconds when the jamuns are still hot, place them in the sugar syrup. Gently shake the pan or with a spoon pour the sugar syrup on top of the gulab jamuns or turn over each jamun after a few minutes. Fry the remaining bread gulab jamuns and then place them in the sugar syrup for soaking for a couple of hours.
- An optional step - to make the bread gulab jamuns more soft and juicy, keep the gulab jamuns along with the sugar syrup on a low flame. Just gently heat the syrup. Do not boil. Then cover and let the jamuns soak the syrup for about a couple of hour. Later you can refrigerate.
- Serve them garnished with some sliced pistachios or almonds.
Nutrition Facts : Calories 198 kcal, Carbohydrate 34 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 114 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving
GULAB JAMUN WITH MILK POWDER RECIPE
Gulab jamun doesn't need any introduction! In its authentic preparation, mawa is the key ingredient but its not generally readily available and you need to prepare it at home. So to make things easier, this step by step photo recipe explains how to make Gujab Jamun with milk powder. The main difference between gulab jamuns made from milk powder and gulab jamuns made from mawa is the texture; milk powder gulab jamuns have little porous texture from inside while mawa gulab jamuns have smoother texture.If you are staying at a place where mawa is not easily available or you don't want to make it at home, we recommend you to try this gulab jamun with milk powder recipe as milk powder is easily available at every grocery store. Making gulab jamun with milk powder requires the person to be comfortable with cooking and little experience since it requires perfect dough consistency and deep frying process for perfect texture. With the guidance of stepwise photos, detailed explanation of each step and tips given below, you will be able to make melt in the mouth gulab jamuns at home in just 30 minutes.
Provided by Foram
Yield 9-10 jamuns
Number Of Ingredients 10
Steps:
- Take 1-cup sugar, 3 green cardamom pods, 1½ cups water and 1-2 drops of lemon juice in a deep pot or pan. Lemon juice is added to prevent syrup from solidifying when it cools.
- Heat it over medium flame and cook until it reaches 1/2 string consistency or turns little sticky while stirring occasionally in between. It will take around 8-10 minutes over medium flame to reach the required consistency. When sugar syrup is ready, turn off the flame.
- Take 1/4 cup milk powder, 1/4 cup maida and 1/8 teaspoon baking soda in a wide mouthed bowl.
- Mix it well with a spoon and then add 1-tablespoon ghee.
- Mix well. Use your hand to mix it so that ghee mixes evenly with milk powder.
- Sprinkle 2 tablespoons milk evenly over mixture and gently mix it.
- If required, add few more teaspoons of milk and mix lightly. Mixture should be soft. It may be sticky but do not worry about it. Do not over mix or knead the mixture, just lightly mix it. If you over mix it, gluten forms and jamun will turn dense and will not absorb sugar syrup properly.
- Grease your palms with oil and divide mixture into marble sized small portions (around 9-10). Take each portion and make a round shaped crack free ball from it. If crack appears, it means mixture is dry. Add a teaspoon of milk (or few drops of milk) to the mixture, mix well and make the ball. Do not make larger balls as its size will increase to almost double after deep frying and soaking in sugar syrup.
- Heat the ghee or oil for deep frying in a deep kadai or a small pan over medium flame. When oil is medium hot, pinch a small portion of mixture and drop it into hot oil, if it comes upward immediately without changing its color the oil is medium hot and ready for deep frying. (If it comes upward immediately and turns brown then oil is too hot and needs to be cooled a bit, if it doesn't come upward then oil is not hot enough and needs to be heated little bit more.) Slowly drop 3-4 balls (according to the size of a kadai) from sides of a kadai and reduce the flame to low.
- Stir gently with a slotted spoon and deep fry over low flame. Within 2-3 minutes their color will start to turn light golden.
- Deep fry until they turn golden brown, it will take around 6-7 minutes. Transfer them over to kitchen napkin to absorb excess oil using slotted spoon. Maintain the temperature of oil even by increasing or decreasing the flame to medium or low. Increase the flame to medium and deep fry remaining balls as mentioned in step-9, 10 and 11.
- Heat the sugar syrup for 3-4 minutes and add deep fried jamuns in it. Keep the jamuns in syrup for at least 2 hours before serving to allow it to absorb the syrup properly. You will notice their increase in size as syrup gets absorbed. Jamuns are ready for serving at this time.
GULAB JAMUN BRûLéE RECIPE BY TASTY
Here's what you need: egg yolks, heavy cream, sugar, vanilla extract, a few stand of saffron, cardamom powder, gulab jamuns, sugar, kitchen torch
Provided by Neeta Barot
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F
- In a medium bowl, whisk together the egg yolk, sugar, vanilla extract and saffron until thick and creamy. Add the cardamom powder.
- Place the cream into a saucepan and warm it. Then pour the cream into the egg yolk mixture.
- Cut the Gulab jamun into small pieces.
- Place the ramekins on a baking tray. Place the Gulab jamun in the ramekins and pour the cream mixture over them.
- Pour hot water in the baking tray until it is half submerged. Bake for 30 to 35 minutes.
- Remove the ramekins and let cool to room temperature. Refrigerate for at least 2 hours.
- Before serving,spread 1 Tbsp sugar on top of each ramekin. Use the torch to melt the sugar and create a crispy exterior.
Nutrition Facts : Calories 702 calories, Carbohydrate 39 grams, Fat 61 grams, Fiber 3 grams, Protein 17 grams, Sugar 31 grams
GULAB JAMUN RECIPE (FINGERS WITH SEMOLINA)
Gulab Jamun is fried cardamom-scented doughnuts that are dipped in rose water. Sometimes enjoyed plain or dipped in desiccated coconut. These quintessential Diwali treats are easy to make as they are divine!
Time 35m
Number Of Ingredients 14
Steps:
- Combine the 1 flour, semolina, cardamom powder, bicarb and baking powder.
- Add ghee then work into a fine crumb-like texture. Add condensed milk. Mix until a soft dough is formed.
- Add remaining 1/4 cup flour to work the mixture into a stiff dough. Once a ball is formed let the dough rest while you make the syrup. (See recipe below).
- Shape the dough into long, thin finger-like shapes - they will expand once fried. Heat the oil in a heavy-based pan on medium heat.
- Fry the gulab jamnus until slightly brown. Remove from oil then immerse into the syrup.
- For coconut, gulab jamuns immerse the syrupy gulab jamuns into a bowl filled with desiccated coconut. Serve hot or cold. Store in an airtight container.
Nutrition Facts : Calories 210.89, Fat 13.52, SaturatedFat 3.78, Carbohydrate 21.96, Fiber 0.96, Sugar 15.09, Protein 1.36, Sodium 60.15, Cholesterol 4.49
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