what is Gulab Jamun ? small story behind Gulab Jamun 

Gulab Jamun is one of the best Indian sweet dish . from wedding to dinner party it is a must have dessert but do you know the story behind the origin of this dessert .

Gulab Jamun is made up of two words. gulab comes from the parsion "gol"means flower and "ab" means water gulab meaning rose water -scented syrup jamun comes from its appearing similar to the same -named fruits shape.

this delicacy was first made way back in medieval India. gulab jamun looks pink and is very soft.

Variation  of Gulab Jamun Making 


It can be made with mawa or khoya, milk powder, cheese, potatoes and bread. But the best authentic taste comes from Gulab Jamun made with Khoya.

In this recipe blogs two forms of Gulab Jamun are made. The first is a recipe of Gulab Jamun made with khoya and the second recipe with milk powder. Below you have complete information about both the recipes.


Small introduction : Gulab Jamun with Khoya (Traditional Recipe)

Authentic and traditionally Gulab Jamun are always made with khoya or mawa. Khoya is basically made from dried milk - which is obtained by continuously cooking the milk on low flame.
You can make khoya at your home or take it from the market. Keep in mind that to make gulab jamun in the traditional way - you can use smooth khoya.
Smooth khoya can easily be made at home. There are other two types of khoya. There is more moisture than granulated khoya and light khoya.


This Gulab Jamun recipe I want to share with you can be made into a delicious, soft Gulab Jamun.

Recipe that you can easily use at home, I have made this Gulab Jamun recipe for party with chef many times. To make Gulab Jamun, you will need khoya (mawa) and paneer. In addition to these two ingredients can be melted in the mouth and makes the best Gulab Jamun.

Small introduction : Gulab Jamun without  Khoya

If we talk, we can make gulab jamun without khoya. Can be made from milk powder. Gulab Jamun recipe has been given a new look but tastes just as good. If you do not have khoya or paneer easily available at home, then you can make gulab jamun with this recipes too.

Why do Gulab Jamun break down while frying?


  • If there is too much moisture in your flour, then gulab jamun can be broken into oil.


  • If you have too much baking powder in the flour, you can break the Gulab Jamun and dissolve it in the oil.


  • When you fry the Gulab Jamun, the temperature should not be too high or too low. High oil and very low temperature while frying can also break the gulab jamun.


  • If the banding ingredients like maida are less then gulab jamun can be broken during frying.


  • If you put gulab jamun flour balls in the oil, make sure to allow the ball to become crisp and then only turn the ball which will not break your gulab jamun.


  • While making Gulab Jamun flour balls, keep in mind that there should be no cracks on the balls of Gulab Jamun. If there are cracks, add some more milk to the flour mixture. And mix and then make Gulab Jamun.

Recipes 1: Making Gulab Jamun with Khoya (Traditional Process)  


Ingredients - 
____________________________________________________________________________________
Mawa / khoya - 250 gm 
sugar - 1 kg 
Water - 500 ml
Cardamom powder(green)- 3 gm 
All purpose flour(maida ) - 20 gm 
ghee / refined oil for deep frying 
Baking powder - 1 gm  
suji (semolina)- 10 gm (optional)
rose water - 10 ml 

Step by Step making sugar syrup (chashani )

After putting a pot, after that add 1 kg of sugar in it, add 500 ml of water in it.

Turn on the gas and let the sugar dissolve well. Allow to cook for 10 minutes. After that add rose water and add some cardamom powder. You are not a string of syrup. Turn off the gas if it is a bit sticky


Step by Step - Gulab Jamun recipe with khoya

First of all take mawa, mash it and after that mix maida in it and also add semolina along with it, now mix all these things well and continue to rub until a soft dough is ready. Now mix baking powder, Cardamom powder and mix it well again.

After that, start preparing small balls when all your balls are ready.

Take oil in a pan, after that put the gas on the medium flame and fry the balls till the golden color comes.

When all your balls are fry, then your syrup should be lightly heated. Put all the balls in the chashani. Slightly pour the chashani over them until your balls sink into the chashani. Let your gulab jamun stay in chashani for one or two hours. Which will go chashani till inside the balls.

Recipes 2: Gulab Jamun recipe with  (milk powder)

Ingredients 
_____________________________________________________________________________________________________________________________________________________________
Milk - 150 ml
Ghee -  75 ml 
Milk powder - 350 gm 
Sugar - 1 kg
Water - 500 ml 
Cardamom powder - 4 gm  
Saffron- few strands
Gulab jal / rose water - 8 ml 
Maida-  30 gm 
Baking powder - 3 gm 
Lime slice - 3- 4 pcs 

Step by Step Making Gulab Jamun Balls and milk power with khoya


First of all take a non- stick pan, put milk, ghee, milk powder in it, then turn on the gas and stir it slowly till it turns into khoya. Stir continuously for 5 minutes .Let it cool for a while.

Now we have maida, cardamom powder, baking powder in our mawa (one thing to be careful about is that you do not accidentally add baking soda (khane ka soda).) You can also add a little rose jal to it. Will mix it well.

After that, start preparing small balls when all your balls are ready.

Take oil in a pan, after that put the gas on the medium flame and fry the balls till the golden color comes.


When all your balls are fry, then your syrup should be lightly heated. Put all the balls in the chashani. Keep putting a little chashani on top of the balls until your gulab jamun balls sink into the chashani.  Let your gulab jamun stay in chashani for one or two hours. Which will go chashani till inside the balls.
Gulab Jamun can be served hot or cold. You can store it in freeze if you want. If you want to eat, you can heat it in the microwave.


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