Gulab Jamun

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Gulab jamun , is a cheese-based dessert, similar to a dumpling, popular in countries of the Indian subcontinent such as India,Pakistan,Srilanka,Nepal and Bangladesh

Gulab Jamun

Gulab jamun , is a cheese-based dessert, similar to a dumpling, popular in countries of the Indian subcontinent such as India,Pakistan,Srilanka,Nepal and Bangladesh.These days, gulab jamun mix is also commercially available.Gulab jamun is often served at weddings and birthday parties.There are various claims regarding the originator of the dish, with some saying a Sikh chef named Sajjan Dhillon first prepared it as a delicacy for the king of Punjab. The dessert also became popular throughout the Ottoman Empire.Gulab jamun is a dessert often eaten at festivals or major celebrations such as marriages,Diwali (the Indian festival of light) and the Muslim celebrations of Eid-Ul-Fitr.

 

Prep Time:15 min
Cook Time: 20-25 min
Total Time: 45 min
Recipe type: Dessert
Cuisine: Indian
Serves: 2-3
Yield:10-15
 

 

Ingredients

For 20 -25 gulab jamuns Gulab Jamun flour – 1 packet – 200 grams (available readymade)
Oil for deep frying


For making sugar syrup

Sugar -2 1/2 cups
Water – 3 cups
Cardamom pods -3 peeled or crushed




Sugar syrup process

1)In a big pan, mix sugar, water and 2-3 crushed cardamoms.

2)Bring it to boil and stir until the sugar dissolves completely and syrup becomes slightly sticky. Do not boil too much. Keep it aside.

Instructions

1. First mix the gulab jamun flour well with your hands to remove all lumps.

Gulab Jamun 1

 

2. Then add water or milk and make a soft pliable dough. Let it sit for a few minutes.

 
 
Gulab Jamun 2

 

3. Divide the dough equally and make small balls without any creases. This is very important. 

4. Heat oil and fry the gulab jamuns in medium heat so that the inside of the gulab jamun will also get cooked well. Keep stirring it gently for even cooking and browning. Remove with a slotted ladle when it becomes dark brown in color.
Gulab Jamun 3


5. Allow the gulab jamuns to cool off a little, before dropping them in hot sugar syrup.

Gulab Jamun 4
 
 
 
Gulab Jamun 5

 

6. Let all the Gulab jamuns remain soaked in the sugar syrup for 1 hour. It can be served hot or cold.

 
 
gulab jamun
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Gulab Jamun

Gulab jamun , is a cheese-based dessert, similar to a dumpling, popular in countries of the Indian subcontinent such as India,Pakistan,Srilanka,Nepal and Bangladesh.These days, gulab jamun mix is also commercially available.Gulab jamun is often served at weddings and birthday parties.There are various claims regarding the originator of the dish, with some saying a Sikh chef named Sajjan Dhillon first prepared it as a delicacy for the king of Punjab. The dessert also became popular throughout the Ottoman Empire.Gulab jamun is a dessert often eaten at festivals or major celebrations such as marriages,Diwali (the Indian festival of light) and the Muslim celebrations of Eid-Ul-Fitr.


Prep Time15 mins
Cook Time25 mins
Course: Dessert
Cuisine: Indian
Servings: 3

Ingredients

For 20 -25 gulab jamuns Gulab Jamun flour – 1 packet – 200 grams (available readymade)
Oil for deep frying

    For making sugar syrup Sugar -2 1/2 cups
    Water – 3 cups
    Cardamom pods -3 peeled or crushed

      Instructions

      • Sugar syrup process
        1)In a big pan, mix sugar, water and 2-3 crushed cardamoms.
        2)Bring it to boil and stir until the sugar dissolves completely and syrup becomes slightly sticky. Do not boil too much. Keep it aside.


        1. First mix the gulab jamun flour well with your hands to remove all lumps.
        2. Then add water or milk and make a soft pliable dough. Let it sit for a few minutes.


        3. Divide the dough equally and make small balls without any creases. This is very important. 

        4. Heat oil and fry the gulab jamuns in medium heat so that the inside of the gulab jamun will also get cooked well. Keep stirring it gently for even cooking and browning. Remove with a slotted ladle when it becomes dark brown in color.

        5. Allow the gulab jamuns to cool off a little, before dropping them in hot sugar syrup.

        6. Let all the Gulab jamuns remain soaked in the sugar syrup for 1 hour. It can be served hot or cold.


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