Gulab jamun recipe with mawa and khoya at home
Namaskar Welcome to www.classicalstudy2.blogspot. com
Today we are making gulab jamun which are relished by every person
These are prepared for every party and special occasion.
So. today we are preparing gulab jamuns at the home.
Let' s start with preparing the syrup for making the gulab jamuns.
For this take a vessel and add sugar to it.
We have 800 grams (3.5 cups) sugar and add 2 cups of water into it.
Now let the sugar dissolve in water completely.
Meanwhile. let us mash the mawa until smooth.
We have taken 300 grams (1.5 cups) of soft mawa.
The mava is really soft and is known as dhaap.
Transfer it to a plate. followed by 100 grams of paneer.
Crumble the paneer and knead it really well to make it smooth.
We are done with kneading the paneer until smooth and soft.
The paneer was for a little stiff so we mashed it separately.
Now mix this soft mawa with paneer.
Also. add ½ cup refined flour to it.
Mix everything really well with mashing with hands
and prepare a soft dough.
We are done with preparing the soft dough.
As sugar has dissolved completely
and cooked it for 2 to 3 more minutes.
To check you can take 1 to 2 drops in a bowl and let it cool down.
Reduce the flame to prevent it from overcooking.
Take syrup between your finger and thumb and stretch apart.
There is no formation of thread in it or the thread is really small.
But the syrup has turned sticky like honey.
so this is the right consistency required.
Sugar syrup is ready. take it off the flame on a stand.
The sugar syrup is really clear as we used clean sugar.
In case you find any impurity in the sugar
then add 2 to 3 tbsp milk to it.
When the syrup will start boiling.
there will be the formation of foam on the surface.
So. you remove this foam and you will get clear syrup.
If you clean sugar then nothing needs to be done.
you will get clear syrup.
Sugar syrup is ready and also we have taken ghee in a wok to melt it.
We have used ghee for making these gulab jamuns
but refined oil can also be used.
Let us also check the dough as well.
To check the dough. prepare a dough ball.
There should not be any cracks in the dough and it should be smooth.
If you see any cracks on the dough ball
then knead the dough more until smooth.
We have made a really smooth dough ball without any cracks.
so the dough is perfect.
Let us just now make stuffing for gulab jamun.
For this. we have finely chopped 6 to 7 almonds.
transfer it to a bowl and also mix finely chopped cashews to it as well.
Also. mix ½ tsp cardamom powder.
Mix little maida or mawa to these dry fruits as well.
Mix everything really well.
Stuffing is ready and the ghee is heated as well.
To check. drop a dough chunk to the ghee.
The dough chunk is heating well.
now reduce the flame.
Now let us try checking the gulab jamun prepared without stuffing.
Drop the gulab jamun to it.
The gulab jamun has not splattered
but you can see a few bubbles over it.
This means the dough is a little soft.
We fry a gulab jamun without stuffing
to check if the dough is prepared well.
If the gulab jamuns splatters or there is the formation of the bubble
over it then we will have to mix some more refined flour to it.
Drain out this gulab jamun.
We have taken 1 tbsp (10 to 12 grams) refined flour and mix it really well.
We are done with preparing the dough again.
Let us fry the gulab jamun again to check.
Make a round ball and drop it to the ghee.
The ghee is medium hot and the flame is kept slow.
Once the ghee is heated rightly. reduce the flame
and let it cool down a little until medium-hot.
The gulab jamun is fried well.
drain it out and drop into the sugar syrup.
Keep the sugar syrup covered
to prevent it from cooling down.
For making the gulab jamuns. divide the dough into small lumps.
You can keep the size of gulab jamuns small or big as desired.
Flatten the dough ball with your fingers
and top it up with some stuffing and close really well.
You can also prepare gulab jamuns without stuffing.
But making gulab jamuns with stuffing gives them a nice taste.
Roll it out smoothly.
Prepare the dough balls and then drop them to ghee for frying.
Similarly. prepare the rest of the gulab jamuns as well.
While frying the gulab jamuns make sure
you don' t directly touch them with the ladle.
Move the ladle like this in the ghee to fry the gulab jamuns.
Also. keep the quantity of ghee more so that
the gulab jamuns are drenched well.
It takes less ghee to fry the gulab jamuns but we keep the quantity more.
Gulab jamuns have turned brown. now you can flip them directly
with the ladle as these are roasted from this side.
Very gently toss the gulab jamuns and
fry until they turn golden brown in color from all sides.
Gulab jamuns have turned golden brown in color from all sides; take them out.
For this. hold the ladle over the wok to remove the extra ghee.
Drop these fried gulab jamuns directly to the sugar syrup.
The syrup should be a little warm.
Similarly. prepare the rest of the gulab jamuns as well.
We are done with frying all the gulab jamuns.
drop them to the syrup as well.
It takes 10 minutes to fry gulab jamuns at once.
If the gulab jamun is fried well. quickly stuff rest of gulab jamuns.
fry them and soak in the sugar syrup.
If the gulab jamuns shrink in size after soaking them in the syrup
that means the syrup has turned thick inconsistency.
Add some water to the syrup. reheat it
and then add the gulab jamuns to it.
You will get puffed and perfect gulab jamuns.
Just keep a note of little things and you will be able to make perfect gulab jamuns.
Try making this recipe at your home
and share your experiences with www.classicalstudy2.blogspot. com
See you soon with another delightful recipe
Press them down using a spoon to soak nicely.
Within 3 to 4 hours. gulab jamuns absorb the syrup well
and turn sweet which then can be served later.
Consume these gulab jamuns on second say for better taste.
Scrumptious gulab jamuns are ready and can be prepared very easily.
Making these gulab jamuns is really easy. just take note of little things.
While making the dough. make sure it is really smooth.
Prepare a dough ball from it. if you see any cracks
on the surface then knead the dough a little more until smooth.
Heat the ghee well.
Keep the quantity of ghee more to keep the
gulab jamuns drenched well while frying.
Prepare one gulab jamun and fry to check.
If it splatters. that means the quantity of refined flour is less.
so mix some more refined flour to it.
Knead the dough again until smooth.www.classicalstudy2.blogspot. com
 |
| gulab jamun |
Namaskar Welcome to www.classicalstudy2.blogspot. com
Today we are making gulab jamun which are relished by every person
These are prepared for every party and special occasion.
So. today we are preparing gulab jamuns at the home.
Let' s start with preparing the syrup for making the gulab jamuns.
For this take a vessel and add sugar to it.
We have 800 grams (3.5 cups) sugar and add 2 cups of water into it.
Now let the sugar dissolve in water completely.
Meanwhile. let us mash the mawa until smooth.
We have taken 300 grams (1.5 cups) of soft mawa.
The mava is really soft and is known as dhaap.
Transfer it to a plate. followed by 100 grams of paneer.
Crumble the paneer and knead it really well to make it smooth.
We are done with kneading the paneer until smooth and soft.
The paneer was for a little stiff so we mashed it separately.
Now mix this soft mawa with paneer.
Also. add ½ cup refined flour to it.
Mix everything really well with mashing with hands
and prepare a soft dough.
We are done with preparing the soft dough.
As sugar has dissolved completely
and cooked it for 2 to 3 more minutes.
To check you can take 1 to 2 drops in a bowl and let it cool down.
Reduce the flame to prevent it from overcooking.
Take syrup between your finger and thumb and stretch apart.
There is no formation of thread in it or the thread is really small.
But the syrup has turned sticky like honey.
so this is the right consistency required.
Sugar syrup is ready. take it off the flame on a stand.
The sugar syrup is really clear as we used clean sugar.
In case you find any impurity in the sugar
then add 2 to 3 tbsp milk to it.
When the syrup will start boiling.
there will be the formation of foam on the surface.
So. you remove this foam and you will get clear syrup.
If you clean sugar then nothing needs to be done.
you will get clear syrup.
Sugar syrup is ready and also we have taken ghee in a wok to melt it.
We have used ghee for making these gulab jamuns
but refined oil can also be used.
Let us also check the dough as well.
To check the dough. prepare a dough ball.
There should not be any cracks in the dough and it should be smooth.
If you see any cracks on the dough ball
then knead the dough more until smooth.
We have made a really smooth dough ball without any cracks.
so the dough is perfect.
Let us just now make stuffing for gulab jamun.
For this. we have finely chopped 6 to 7 almonds.
transfer it to a bowl and also mix finely chopped cashews to it as well.
Also. mix ½ tsp cardamom powder.
Mix little maida or mawa to these dry fruits as well.
Mix everything really well.
Stuffing is ready and the ghee is heated as well.
To check. drop a dough chunk to the ghee.
The dough chunk is heating well.
now reduce the flame.
Now let us try checking the gulab jamun prepared without stuffing.
Drop the gulab jamun to it.
The gulab jamun has not splattered
but you can see a few bubbles over it.
This means the dough is a little soft.
We fry a gulab jamun without stuffing
to check if the dough is prepared well.
If the gulab jamuns splatters or there is the formation of the bubble
over it then we will have to mix some more refined flour to it.
Drain out this gulab jamun.
We have taken 1 tbsp (10 to 12 grams) refined flour and mix it really well.
We are done with preparing the dough again.
Let us fry the gulab jamun again to check.
Make a round ball and drop it to the ghee.
The ghee is medium hot and the flame is kept slow.
Once the ghee is heated rightly. reduce the flame
and let it cool down a little until medium-hot.
The gulab jamun is fried well.
drain it out and drop into the sugar syrup.
Keep the sugar syrup covered
to prevent it from cooling down.
For making the gulab jamuns. divide the dough into small lumps.
You can keep the size of gulab jamuns small or big as desired.
Flatten the dough ball with your fingers
and top it up with some stuffing and close really well.
You can also prepare gulab jamuns without stuffing.
But making gulab jamuns with stuffing gives them a nice taste.
Roll it out smoothly.
Prepare the dough balls and then drop them to ghee for frying.
Similarly. prepare the rest of the gulab jamuns as well.
While frying the gulab jamuns make sure
you don' t directly touch them with the ladle.
Move the ladle like this in the ghee to fry the gulab jamuns.
Also. keep the quantity of ghee more so that
the gulab jamuns are drenched well.
It takes less ghee to fry the gulab jamuns but we keep the quantity more.
Gulab jamuns have turned brown. now you can flip them directly
with the ladle as these are roasted from this side.
Very gently toss the gulab jamuns and
fry until they turn golden brown in color from all sides.
Gulab jamuns have turned golden brown in color from all sides; take them out.
For this. hold the ladle over the wok to remove the extra ghee.
Drop these fried gulab jamuns directly to the sugar syrup.
The syrup should be a little warm.
Similarly. prepare the rest of the gulab jamuns as well.
We are done with frying all the gulab jamuns.
drop them to the syrup as well.
It takes 10 minutes to fry gulab jamuns at once.
If the gulab jamun is fried well. quickly stuff rest of gulab jamuns.
fry them and soak in the sugar syrup.
If the gulab jamuns shrink in size after soaking them in the syrup
that means the syrup has turned thick inconsistency.
Add some water to the syrup. reheat it
and then add the gulab jamuns to it.
You will get puffed and perfect gulab jamuns.
Just keep a note of little things and you will be able to make perfect gulab jamuns.
Try making this recipe at your home
and share your experiences with www.classicalstudy2.blogspot. com
See you soon with another delightful recipe
Press them down using a spoon to soak nicely.
Within 3 to 4 hours. gulab jamuns absorb the syrup well
and turn sweet which then can be served later.
Consume these gulab jamuns on second say for better taste.
Scrumptious gulab jamuns are ready and can be prepared very easily.
Making these gulab jamuns is really easy. just take note of little things.
While making the dough. make sure it is really smooth.
Prepare a dough ball from it. if you see any cracks
on the surface then knead the dough a little more until smooth.
Heat the ghee well.
Keep the quantity of ghee more to keep the
gulab jamuns drenched well while frying.
Prepare one gulab jamun and fry to check.
If it splatters. that means the quantity of refined flour is less.
so mix some more refined flour to it.
Knead the dough again until smooth.www.classicalstudy2.blogspot. com
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