Gulab Jamun Recipes

GULAB JAMUN RECIPE

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.

GULAB JAMUN

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.

GULAB JAMUN RECIPE

Steps:

• For the Jamuns: In a small bowl, stir together semolina and milk, and set aside for 30 minutes to allow semolina to soak. Line a rimmed baking sheet with parchment paper. In a large bowl, whisk together milk powder, baking powder, cardamom, and salt. Sift mixture twice through a fine-mesh strainer onto prepared baking sheet, using clean hands or a bowl scraper to break up any lumps or bits that might be left behind in the strainer basket.

GULAB JAMUN

Steps:

• For the gulab jamun: Sift the milk powder, flour and baking soda together in a large bowl. Add the cream, lemon juice and ghee. Use your hands to make mix lightly into a stiff and slightly sticky dough. Add more cream if too dry or more flour if too wet. The dough should be smooth(ish). Try not to over knead the dough as that will make the balls dense. Cover the bowl and let it rest while you make the simple syrup.
• For the syrup: Combine the sugar, 1 1/2 cups water, cardamom seeds and saffron in a medium saucepan. Cook, stirring, over medium heat until the sugar is completely dissolved. Add the alcohol, if using, rosewater and lemon juice, bring to a boil and cook, stirring occasionally, until the consistency of a light syrup, 15 to 20 minutes. If using whole cardamom, remove the pod from the water.
• Fill a large Dutch oven halfway with oil, attach a deep-fry thermometer to the side of the pot and heat over medium-high heat to 280 to 285 degrees F. (It is important that the oil be kept at this temperature, if too hot the gulab jamun balls will brown on the outside but remain uncooked inside.)
• Meanwhile, grease your hands with ghee or oil. Roll the dough into sixteen 1-tablespoon size balls (walnut-sized balls), making sure there are no cracks. (The dough will double in size when fried and will grow some more when soaked in the simple syrup.)
• Once the oil is at the right temperature, gently add one ball at a time to the hot oil, making sure there is enough space for the balls to expand in size and not stick to each other. Gently stir the balls to make sure they are not sticking to the bottom of the pot or to each other. Fry the balls, turning every minute or so, until golden brown, 5 to 6 minutes. Use a slotted spoon to remove and transfer to a paper towel-lined baking sheet or plate. Repeat with the rest of the dough balls.
• Put the warm gulab jamun in a glass baking dish large enough to hold all the balls with a little space around them and pour the warm syrup over them.
• It's better to make the gulab jamun 1 to 2 hours before to let them soak the syrup. I like to zap or warm the jamuns before serving, but they can be had cold or at room temperature also. Refrigerate for up to 2 weeks in an airtight container. Garnish with nuts just before serving.

BAKED GULAB JAMUN (INDIAN DUMPLINGS IN SYRUP)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine milk powder and flour in a bowl. Add butter; beat together until creamy and blended. Add just enough milk to make a firm dough. Shape dough into 18 small balls and arrange on the baking sheet.
• Bake in the preheated oven until gulab are lightly browned, 12 to 20 minutes.
• Combine confectioners' sugar, white sugar, and water in a saucepan over medium heat. Simmer until sugars dissolve and consistency is syrupy, 5 to 10 minutes. Remove from heat.
• Transfer gulab to the saucepan; let soak in the warm syrup, at least 10 minutes. Let cool before serving.

GULAB JAMUN

Steps:

• To make the syrup, heat the cardamom, sugar and 500ml water in pan, not letting the water boil before the sugar has dissolved. Simmer for 10 mins, then leave to cool.
• Add the rosewater, saffron and some of its soaking water, gradually adding to give a subtle flavour. Set aside in the pan.
• To make the gulab jamun, grind the cardamom and sugar with a pestle and mortar.
• Sieve the milk powder, flour and baking powder into a mixing bowl and stir in the ground cardamom. Rub in the homemade ghee or butter using your fingertips until the mixture resembles coarse crumbs.
• Add the yogurt, lemon juice and enough milk to form a soft dough - take care not to overwork the mixture.
• Oil your hands with a little sunflower oil and shape small portions of the dough into balls the size of a small walnut, about 3cm in diameter and 20g each. You should have 16 balls. Take care that the dumplings are smooth and have no cracks or folds.
• Reheat the syrup. Once it comes to a boil, turn off the heat and cover with a lid.
• Heat the ghee in a wok or karahi to 130C. When a small piece of dough dropped into the oil turns golden in about 40 seconds, fry the balls in batches over a medium heat, moving them around until they are an even, deep brown, about 5-7 mins. Remove from the pan using a slotted spoon, then drain on kitchen paper. Add to the warm syrup, leaving them to soak for 2-3 hrs or preferably overnight.
• When ready to eat, warm the gulab jamun through in a wide pan, spooning over the syrup. Serve piping hot.

GULAB JAMUN (INDIAN MILK BALLS)

Steps:

• Dough:.
• Make the dough by combining the milk powder, flour, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions.
• Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
• Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side.
• After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
• If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
• The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
• Sugar Syrup:.
• The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of Kesar (Saffron).
• Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
• Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.

GULAB JAMUN CAKE AS MADE BY HETAL VASAVADA RECIPE BY TASTY

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!