Gulab Jamun Recipe
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| Gulab Jamun Ki Recipe |
GULAB JAMUN INGREDIENTS
• 2 C water
• 1¾ C sugar
• 1 Tbsp rose water
• ½ Tsp lemon juice
• 1½ C milk powder
• ¾ C all-purpose flour (maida)
• 1 Tsp baking powder
• 2 cardamom seeds crushed
• 2 Tbsp ghee
• ¾ C cream (warmed up)
• Ghee for deep frying
GULAB JAMUN PREPARATION
1. In a saucepan, combine the sugar and water over moderate heat until the sugar dissolves. Stir, raise the heat to high, and boil for 5-7 minutes. Remove the syrup from heat. Add the rose water and lemon juice.
2. In a mixing bowl, combine the milk powder, flour, baking powder, cardamom, and ghee. Add the cream and gently knead it into a smooth dough. Divide into 25 equal parts. Apply some ghee on your hands and roll each part into a smooth ball.
3. Heat ghee in a deep frying pan over moderately low heat. Drop a few balls into the ghee. The balls would initially sink to the bottom. Don’t disturb them. Slowly they would rise to the surface. Gently turn the balls (be careful to not break the balls) and fry them slowly until they are evenly browned from all
sides (If the jamuns are cooked quickly, then they remain uncooked from inside). Drain on paper towels. Repeat the same for the remaining balls.
4. If the sugar syrup has cooled by now, then warm it before adding the balls.
5. While the balls are warm, drop them into the warm syrup. (If the balls break after dropping into the syrup, then they need to be cooked more). Allow the jamuns (balls) to soak for at least 2-
3 hours before serving (After soaking in the syrup, the balls become bigger in size). Serve warm or at room temperature.
Nutrition Facts In Gulab Jamun
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| Energy | 126cal | |
| Protein | 2.4g | |
| Carbohydrates | 26g | |
| Fiber | 0 | |
| Fat | 2.6g | |
| Cholesterol | 0 | |
| Vitamin A | 29mcg | |
| Calcium | 100mg | |
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