Ras Gulla Gulab Jamun Recipes

KHOYA GULAB JAMUN

Steps:

• Add sugar to a medium wide pot. Pour water and heat it. Boil the syrup till it turns sticky. The syrup should not reach 1 string consistency otherwise it may not be absorbed by the jamuns.
• Turn off the stove. Add rose water, cardamom powder and lemon juice.Stir and set aside to keep the syrup slightly hot.
• Add grated mawa to a mixing bowl. Add maida, cardamom powder and then baking powder to the bowl.
• Mix up the flour with baking powder and cardamom powder.
• Add milk as needed little by little and make a smooth dough. You can gently knead it but don't over knead as it may affect the texture. You must get a dough ball that is smooth with not many cracks. It should not be dry.
• Divide the dough to 14 to 16 parts.
• Take each balls in between your palms, rub it gently a few times until smooth and roll to a ball. The balls should not have cracks and must be smooth.
• Heat oil in a deep pan or kadai.
• Check if the oil is hot by dropping a small piece of ball to the hot oil. The ball must go in and rise slowly with bubbles. This is the right time to fry the balls.
• Regulate the flame to medium. Begin to drop one ball at a time. Slowly add as many balls as possible. Keep stirring the oil to fry them evenly.
• After frying for few minutes they will firm up. Keep stirring and fry them uniformly until golden brown. If needed regulate the flame to low and medium often.
• Remove the balls that are done to a kitchen tissue. Continue frying and removing when ever a ball is done frying.
• Allow the balls to cool a bit for 3 to 5 mins. Add them to slightly hot syrup, The syrup should not be very hot. When you dip your finger you must feel the syrup is hot but not very hot.
• Gently rotate the gulab jamuns in the syrup and allow them to soak for 30 to 45 mins.
• They soak up the syrup quickly and turn soft and juicy.
• Serve gulab jamun with syrup.

RASGULLA RECIPE

Steps:

• Bring the milk to boil over medium flame. Mix lemon juice with 2 tablespoons water.
• When milk comes to rolling boil, add water-lemon juice mixture gradually and stir continuously using spatula. Solid milk portion and liquid whey portion will start to separate within minute or two. When it separates completely, turn off the flame. Spread a cheese-cloth (plain muslin cloth) over large strainer or colander and transfer over it and drain the whey. Rinse it in running water or pour 2-3 glasses of plain water over it to remove sourness (lemony taste).
• Drain water and tie chhena in a muslin cloth. Squeeze it gently to drain the excess water and hang it for 30 minutes to get the right amount of moisture. Do not hang it for more than 30 to 45 minutes.
• Untie the muslin cloth and transfer chhena to a plate.
• Crumble it with hand. It should be crumbly and little moist. If it is too dry, rasgulla will turn hard and if it is too soft, they will break while cooking and will not retain their shape after cooking.
• Knead it using hand until it all comes together like dough and it starts to release some fat. Your palm will turn little greasy; it's an indication that it has started to release fat. Stop kneading after that.
• Make 13-15 small balls from kneaded paneer dough. The size of balls will increase to almost double after boiling in sugar syrup in next step so do not make very large balls.
• Heat 1½ cups sugar with 4-cups water and cardamom pods in a large broad vessel (having lid) like pressure cooker or saucepan over medium flame and make sugar syrup.
• When it comes to rolling boil, gently drop prepared balls in it.
• Cover it with a lid and let it cook over medium flame. If you are using pressure cooker, just put the lid over cooker, do not use whistle.
• After about 5-minutes, remove the lid and stir it gently with a spatula. Again, cover it with a lid and let it boil over medium flame for 7-8 minutes, stir it gently once in between. Remove lid and turn off the flame. You will notice that size of balls has increased to almost double.
• They will shrink a little after turning off the flame but it is normal. (If it shrinks too much then its an indication that something has gone wrong.) Transfer them to a large bowl and let them cool for 5-6 hours. Rasgulla are now ready for serving.

BREAD GULAB JAMUN

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.

GULAB JAMUN WITH MILK POWDER RECIPE

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 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.

RASGULLA RECIPE: HOW TO MAKE RASGULLA RECIPE AT HOME | HOMEMADE RASGULLA RECIPE - TIMES FOOD

Steps:

• Making Rasgulla is a childs play if you know the right steps and almost everyone can make this delicious mithai. Take a heavy-bottomed pan and add two litres of full-cream milk to it. When it comes to a boil, reduce the flame and add the lemon juice. Your milk may take a while to curdle and you may require to add a little more lemon juice. Once the milk starts curdling, keep the flame low and allow boiling for 2-3 minutes so that the whey and chhena separates.
• Switch off the gas. At this point, you can clearly see the green whey and the paneer or chhena which will separate from the water and stand out as small chunks.
• Allow the hot liquid to cool for 10-15 minutes. Now take a muslin cloth or a large strainer and strain away from the whey. Wash it in running water to remove the smell of lemon. You can store this whey and use it in soups and stews or curries. It is very nutritious. Many people also like to drink it by adding a little salt or sugar.
• Tie it in the muslin cloth once the chenna cools a bit, squeeze away extra water and allow it to hang for some time. Do not refrigerate or it will make the chhena rubbery. This process may take 3-4 hours.
• Heat water in a pan. When it comes to a boil, add sugar and allow it to simmer on low flame. After 10 minutes, check the syrup by taking a drop of the syrup in a spoon. If it is of one string consistency, your syrup is ready. Add the juice of half a lemon. This will prevent the syrup from granulating later. Also, add gulab jal and cardamom powder. Switch off the gas.
• Take the chhena from the muslin cloth and keep rubbing portions of it from your hand. At this point, you can add the maida. You have to rub it enough so that it becomes completely smooth and starts releasing a little oil. Once your chhena is smooth enough and much lighter in texture, make smooth round balls and keep aside.
• Meanwhile heat the sugar syrup again, till it reaches a boiling point. Make sure you make small balls as they will swell up once they absorb the syrup. Add the rasgullas one by one in the syrup ensuring there is enough space in the pan. Boil for 5-7 minutes on low flame. Do not stir.
• Now cover the pan and allow it to simmer on low flame for 5-7 minutes. When you remove the lid, you will be delighted to see that the rasgullas have swelled up and are looking beautiful! Switch off the flame and allow it to cool.
• The rasgullas can be enjoyed warm or cold. You can also relish them topped with fruits or ice cream. Make sure you try this recipe, rate it and let us know how it turned out to be.

GULAB JAMUN RECIPE WITH MILK POWDER, GULAB JAMUN RECIPE(VIDEO RECIPE)

Steps:

• Preparing gulab jamun dough balls
• First sieve dry ingredients into a mixing bowl (milk powder, plain flour and baking soda).
• Mix in yogurt and ghee and start to mix the ingredients lightly to make soft sticky dough. Check the consistency of dough.
• Now pinch small portions and put 1 piece of elaichi dana in the middle and bring the sides up around it, rolling it into a smooth ball about the size of a large walnut.(refer pics below)
• Make sure there are no cracks on the surface else the ball will break when it is being cooked. Shape the rest of the dough similarly.
• Prepare Sugar Syrup
• Meanwhile to a saucepan add sugar, water and crushed cardamom pods and stir well, place on low flame. Stir well until the sugar dissolves and the syrup thickens slightly, this may take 5 minutes. (No string consistencies needed). Then remove from flame and add a drop of rose essence, set aside.
• Frying the gulab Jamun
• Place a frying pan on flame and pour oil to deep fry the balls.
• Now after the oil heats up, (oil should not be too hot), gently slide the prepared balls into it. Do not over crowd the pan. And check that the flame is in low mode.(refer video for correct temperature)
• The balls will sink to the bottom and then it will gently rise up. Slowly turn each balls with a slotted spoon, at frequent intervals to make sure that the balls brown evenly.
• Remove balls from flame and place on a tissue paper to remove excess oil.
• Once they turn golden brown, remove them from oil with a help of a slotted spoon and transfer them to the prepared sugar syrup.

SUJI GULAB JAMUN | SUJI KA GULAB JAMUN | RAVA GULAB JAMUN

Steps:

• in a large kadai heat 1 tsp ghee and add 3 cup milk.
• also, add 2 tbsp milk powder and 2 tbsp sugar.
• stir well and get the milk to a boil.
• further keeping the flame on low, add 1 cup roasted rava stirring continuously.
• keep stirring until the rava absorbs all the milk.
• cook until the mixture forms a lump and separates the pan.
• cool the mixture slightly and transfer to a large bowl.
• grease your hand with ghee and knead for at least 2 minutes, or until the dough is smooth and soft.
• prepare small balls.
• heat the oil / ghee on medium flame and when the oil / ghee is moderately hot, fry the jamuns.
• allow the balls to cool for 2 minutes, and drop the hot gulab jamuns into the warm sugar syrup. else jamuns won't absorb syrup, results to hard jamuns.
• soak in sugar syrup and rest for 2 hours.
• finally, the suji gulab jamun has doubled in size. serve warm with ice cream or cold.

GULAB JAMUN RECIPE WITH MILK POWDER

Steps:

• Take sugar,saffron ,cardamom seeds and 2 cups of water in a pan,boil for 15 minutes on medium heat.till you feel the stickiness in the syrup.keep stirring
• Now add 2 tsp of rose water in the syrup and keep aside.
• Take milk powder,refined flour ,semolina ,soda and ghee in a deep plate and mix well ,add little water and mix and make a soft dough
• Rub with your palm to smoothen the dough.
• Now take a small portion from the mixture and make a smooth ball by rubing on your palm.
• Make all balls from the mixture and keep aside(cover with a moist cloth)
• Heat ghee or oil in a pan,when it become hot then lower the heat and slide the balls gently in the ghee.
• Keep fryng and turning the sides on low heat till golden in colour.
• Drain on a paper napkin and wait for 2 minutes.
• Then add in the hot sugar syrup.
• Now cover the sugar syrup pan and simmer for 8-10 minutes on low heat.
• Serve after 3.4 hours so the gulab jamuns will absorb the syrup and become soft.
• serving suggestions-serve warm or cold .or top with vanilla icecream

RAS GULLA GULAB JAMUN

Steps:

• For milk balls:.
• combine milk, flour, baking powder, butter and semolina and pour just enough evaporated milk to make a dough.The dough should be the consistency of cookie dough.make small balls 3/4 inch - 1 inch in diameter.lave dough to sit for a while.
• For syrup:.
• Put all ingredients for syrup in a pot and put to boil.let it boil for about 7 minutes after all the sugar has been melted in the pot.
• while this is being done, put oil to heat.When the oil is hot enough, turn down the heat to the lowest and place the balls in the pot.let it become golden-brown.this takes less than a minute.when all the balls have been fried, immerse them in the syrup.leave it until cool and enjoy.
• NB: this can be garnished with a little dessicated coconuts.
• if doubling the recipe,the spices do not need to be doubled but, put just some more.use your judgment.

PANEER JAMUN RECIPE - PINK RASGULLA RECIPE

Steps:

• Heat milk in a pan and bring it to a rolling boil.
• Simmer the flame, add curd and mix well with a ladle.
• Continue to cook till the milk splits and the whey water will separate from the milk solids.
• Line a colander with muslin cloth. Tip the entire contents into the colander.
• I just tipped into my fine meshed filter and waited for 15 mins for the excess water to drip out.
• Transfer to a plate and knead the crumbly paneer till smooth.
• Add milk powder, food color and knead till you are able to form smooth dough.
• Make oval shaped balls and keep it closed with a lid.
• Heat sugar and water in a pan and cook till sugar dissolves completely and the syrup is boiling.
• Gently drop the paneer balls into the syrup.
• Cook over medium-low flame for 12-15 mins. Take off fire.
• Paneer Jamun is ready.
• Add cardamom powder and let the jamuns soak in the syrup for at least 8-10 hours.
• Serve in individual bowls.

GULAB JAMUN

Steps:

• For Making Sugar Syrup
• Take sugar into a saucepan.
• To that add water, mix, and bring that to a boil over high heat.
• Once the syrup comes to a boil, lower down the heat to medium and simmer for 5 to 8 minutes.
• You don't need the syrup to get one thread consistency.
• After sugar syrup is simmered for 8 minutes, turn the heat off.
• Add lemon juice and mix.
• And season the syrup with cardamom powder and rose essence and mix.
• For making Jamuns
• Take milk powder into a bowl.
• To that add maida, sooji, baking soda, and mix well.
• Add ghee and lemon juice and mix well, till the time mixture turns crumbly.
• Now add milk and make that into a soft dough.
• Cover and allow to rest for 5 minutes.
• After 5 mts, most of the moisture has been absorbed by sooji.
• Now divide the dough in to small equal portions.
• Deep fry prepared dumplings till it gets deep golden color.
• As soon as the jamuns are fried put them in to hot sugar syrup.
• Let the jamuns soak in syrup for about an hour.