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Today we will make gulag jamun which is liked by all.
Let’s see what all ingredients are required for making gulab jamun.
Mawa - 250 grams
Paneer - 100 grams
Sugar - 3 cups
Maida - 1/3 cup
Cashew - 1 tbsp
Chironji - 1 tbsp
Cardamom powder - ¼ tsp
Ghee - to fry gulab jamun
Prepare sugar syrup for making gulab jamun first.
Add sugar in any utensil.
Add 1.5 cup of water in 3 cups of sugar.
Turn on the gas.
Cook sugar for 3-4 more minutes after it dissolves completely.
Meanwhile knead mawa, maida and paneer until they get smooth.
Take mawa in a plate.
We use soft mawa for making gulab jamuns.
Add paneer and crumble it.
Add maida as well and mix all ingredients.
With help of your palms mash them n icely.
We have kneaded mawa.
Now check syrup.
Cook for 1-2 more minutes.
Meanwhile cut cashews finely.
Mix all dry fruits.
Check the syrup now.
Syrup is ready; turn off the gas.
Take ghee in a pan and place it on flame for heating.
Start making gulab jamuns now.
Take little amount of dough.
Place few dry fruits into it and close it.
Roll it giving it a shape of ball.
Place it on a plate.
Ghee is hot, place one gulab jamun into it to check whether it is splattering or not.
Ghee should not be too hot.
Keep the flame low.
Don’t tough gulab jamun with ladle just rotate it like this with help of ghee.
Fry rest of the gulab jamuns now as they are not splattering.
In case they splatter that means you have added mawa in fewer amounts.
You can use 1/3-.45 cup of maida.
Take out the gulab jamun when it turns brown in color and place it on plate.
Fry rest of the gulab jamuns now.
Place 5-6 gulab jamuns at a time.
Fry on medium flame until they turn brown in color.
We have made medium size gulab jamuns.
Dip the fried gulab jamuns in syrup now.
Gulab jamuns are ready; but you need to wait for 1 hour so that they get coated with syrup nicely.
Mouth watering gulab jamuns are ready.
Soak the gulab jamuns in sugar syrup for 1 hour so that syrup gets inside them and make them sweeter and then serve.
Try making this recipe and share your experiences with us.
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