vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Gulabjamun

gulabjamun
Kalakand Indian Sweet Recipe

Kalakand Indian Sweet Recipe

Kalakand is a popular Indian sweet made for specially festivals by reducing milk and sugar the tra......

Mughalai style chicken curry

Mughalai Style Chicken Curry

Mughlai Chicken is a rich and delicious restaurant-style chicken gravy belonging to the north Indian......

Crispy fry chicken

Crispy Fry Chicken

Truly crispy fried chicken tenders are an amazing weekend snack, you're the whole family will love. ...

PALAK CHICKEN CURRY

Palak Chicken Curry

The combination of spinach and chicken is an everlasting, healthy and delicious combination which ta......

Pan Fry Chicken

Pan Fry Chicken

Presting you a most perfect and flavourful chicken dish with a spicy touch will be a perfect appetiz......

Gulabjamun Recipe, How To Make Gulabjamun Recipe

Round ball of khoya deeped in sugar syrup...

Gulab jamun is actually a traditional Asian sweet which is most popular in India, Nepal, Bangladesh, Pakistan and Sri Lanka. It's there at each and every marriage, celebration, birthday and festivals. In brief when you organize any Indian celebration and decide to keep only one sweet, the chances are it's going to be gulab jamun! This lip smacking Gulab Jamun can't replace by any other Indian desserts.

 

Gulab jamun are de... Read More..

About Recipe

How to make gulabjamun

(3 ratings)
3 reviews so far
Prep time
30 mins
Cook time
10 mins
Total time
40 mins
gulabjamun
Author : Vahchef
Main Ingredient : Milk
Servings : 0 persons
Published date : November 15, 2016


Ingredients used in gulabjamun
• Maida - 2 teaspoons.
• Fat like shoetening,ghee,dalda - 2 teaspoons.
• For balls - milk powder - 2 cup.
• Sugar - 2 cup.
• For syrup- water - 2 cup.
• Baking powder - >1/2 teaspoons.
• Rava/sooji - 2 teaspoons.
Method:
Syrup :- 1. Mix water and sugar and boil them upto 1 string consistency.For julab jamun made with milk powder little thinner syrup is required. 2. Add few drops of lemon juice to it. 3.You can add cardamom powder ,rose water or saffron whatever you want, to the syrup. Balls :- 1. Soak sooji in warm water for 5 mins. 2. Mix milk powder and ghee and crumble {Mix without adding any liquid} it. 3. Then add maida,baking powder and soaked sooji {Remove all the water from sooji and then add} to it. 4. Crumble all the mix. 5. Sprinkle little bit of milk and mix it. 6. In cloth keep this dough for around 10 mins. 7. For smooth balls firstly press the ball and then make round. 8. Heat oil {not very hot} Deep fry all the balls for atleast 7 mins in . 9 Now add balls to syrup.





Cooking with images





Articles


Gulab jamun is actually a traditional Asian sweet which is most popular in India, Nepal, Bangladesh, Pakistan and Sri Lanka. It's there at each and every marriage, celebration, birthday and festivals. In brief when you organize any Indian celebration and decide to keep only one sweet, the chances are it's going to be gulab jamun! This lip smacking Gulab Jamun can't replace by any other Indian desserts.

 

Gulab jamun are deep-fried dumpling made from khoya or mava (a thickened blend obtained after boiling milk.) which are dipped in rose flavored sugar syrup generally flavored with cardamom and saffron. Also, the uniformity of gulab jamuns made from Khoya is very smooth that they can literally dissolve in the mouth.  It may also be made using milk powder, usually though khoya can be used to produce this lip smacking sweet.

 

Gulab Jamun are soft, spongy and delectably sweet and so I can bet that I don't know anyone who does not like Gulab Jamuns. Jamun is known as Roseberry in India, because the shape of this sweet is around and rose water is used so it can have a fresh essence, it's famously known as Gulab Jamun.

 

The name Gulab Jamun arises from the Urdu/Persian language where gulab is actually a rose and jamun is a plum like fruit indigenous to South Asia. When these donuts are deep-fried they look like small dark plums and because they are soaked in the rose aromatic syrup, therefore, the Gulab Jamun.

 

Nowadays, Gulab Jamuns can be found in cans and also in other ready-made variations.

 

Types:

 

There are several varieties of   gulab jamun   and each variety contains a unique flavor and look.

 

Gulab jamun will get its brownish by deep frying the khoya or mava, which are dipped in rose flavored sugar syrup.

 

 In other kinds of gulab jamun, sugar is put in the batter, and after frying, the sugar caramelize, provides it with its darkish, almost black color, which happens to be then known as kala jamun or "black jamun". The sugar syrup may be substituted with (a little) diluted maple syrup to get a gulab jamun with a Canadian taste.

 

Nutrients in Gulab Jamun:

 

One gulab jamun ball is the size of a ping-pong ball. Based upon recipe different versions, calories and nutrition specifics will vary, but each ball usually has about 140 calories. a single ball has 135 calories, 7-8 grams’ fat, 8-10 mg cholesterol, 38 mg sodium, 15 grams’ carbohydrates, no fiber and 2 g protein. Because the balls are made using milk, fortunately they are full of calcium; an individual sweet ball has in close proximity to 10 % of the suggested daily value.



 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

vahuser Posted on Tue Dec 07 2010

hello chef, i made gulab jamun it turned out not as expected, it tasted really good but they were hard to chew, can you please tell me where i went wrong?

Reply 0 - Replies
profile image

vahuser Posted on Fri Feb 20 2009

The gulab jamuns tasted good, however became hard. I don't know what went wrong.

Reply 0 - Replies
profile image

vahuser Posted on Tue Sep 30 2008

i made it it was tasty

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter