Gulab Jamun, a beloved Indian dessert, is a staple during festive occasions like Diwali. While some people can’t get enough of its sweet, syrupy goodness, others might find it too rich. But there’s no denying that this dessert is a simple yet delicious treat that everyone seems to enjoy.
Are you intimidated by the idea of making perfect, plump Gulab Jamun at home? Fear not! This step-by-step guide will walk you through the process, ensuring you achieve those mouthwatering, melt-in-your-mouth results you’ve always dreamed of
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Preparation Time
30-40 minutes
Serve
6-8 person
- 2 packets of Gulab Jamun mix
- 4 cups of water
- 4 cups of sugar
- 1/2 cup of condensed milk
- 1 tablespoon of ghee
- 3 green cardamoms
- Oil for deep frying
- Sieve
- Mixing bowl
- Plate for rolling
- Deep frying pan
- Spoon
- Prepare the Dough: In a large bowl, combine the Gulab Jamun mix, ghee, and condensed milk. Gradually add water and knead the dough until it's soft and pliable, but not sticky. Let it rest for a couple of minutes
- Shape the Jamuns: Pinch off small pieces of the dough and roll them into smooth, round balls.
- Make the Sugar Syrup: In a separate pot, combine water, sugar, and crushed cardamom. Bring to a boil and cook until the sugar dissolves completely and the syrup reaches a thick, one-string consistency.
- Deep Fry: Heat oil in a deep frying pan. Carefully drop the dough balls into the hot oil and fry until golden brown.
- Soak in Syrup: Once fried, transfer the Gulab Jamun to the sugar syrup and let them soak for at least 2-3 hours.
- Dough Consistency: The dough should be soft and easy to work with. If it's too dry, add a little more milk.
- Syrup Consistency: The sugar syrup should be thick enough to coat the Gulab Jamun without being overly sticky.
- Frying Temperature: The oil should be hot enough to fry the Jamun without burning
- For a visually appealing presentation, serve the Gulab Jamun in a glass or cup. Top with a sprinkle of crushed pistachios and garnish with a sprig of mint.
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