Gulab jamun recipe How to make gulab jamun with khoyaHome Indian Sweets Gulab jamun recipe. Gulab jamun recipe fried balls are soaked in sugar syrup till soft and plump. This is one of the popular sweet made during Diwali and other festivals. My mom makes this 5 days before Diwali and we enjoyed throughout the week without worrying about calories. Many times you will find this dessert in the wedding meals or on special occasions. There are many variation in making gulab jamun recipe e. But nothing will beat the taste, flavor and richness of the traditional version which is made from khoya. These gulab jamun are made with khoya or mawa. For binding all purpose flour is added. Since the rose syrup is added in the syrup so the name says gulab. While the fried balls are jamun fruit like soft, juicy and melt in your mouth, so the word JamunMaking this traditional Indian sweet is very easy. You need to keep few points in mind, I have mentioned those in the instructions below. Read them and follow them, you will not fail. How to make gulab jamun recipe Step by Step Photos or Jump to Recipe. If using frozen khoya like me then defrost and grate it. Measure it to 1 cup tightly packed. If using fresh khoya then crumble it, measure and use. Add khoya in a bowl along with all purpose flour, baking powder and cardamom powder. Mix it with your hand and try pinching together it starts to come together. Sometimes Fresh mawa has too much moisture, in that case you may need more flour. Now add a teaspoon of water at a time and gather them to make a firm ball. DO NOT knead or overwork, just gather. If using fresh mawa which has more moisture then you may need to reduce or eliminate the water amount. Here I have used frozen khoya which is dry, so I added water for binding. So In short, adjust the flour and water amount as per your khoya quality. Now divide the dough into small portions and make smooth balls. There should not be any cracks or wrinkles. Similarly make all the balls, I got 2. Meanwhile make sugar syrup. Take sugar, saffron and cardamom powder in a pan or patila. Add water and turn the heat on medium. Let the sugar melt. One it starts boiling, let it simmer for 2 3 minutes and then turn off the stove. Add rose water and stir. We just need syrup, we are not looking for any string consistency. Now heat the oil or ghee in a pan on MEDIUM LOW heat for frying. For richer taste use ghee otherwise use oil like me. Oil should be just hot, NOT too hot like we do for pakora. Try checking by adding small portion in the oil, it stays in the bottom for few seconds and then comes on top steadily, meaning oil is perfect for frying. If the added dough comes on top quickly meaning oil is too hot. Add few balls in the oil and fry. NOTE if they break while frying, add some more flour in the dough. So always fry just one to check. Keep moving and turning around till they get golden brown in color. During the frying process adjust the gas heat to keep the oil temperature consistent and make sure it does not get too hot otherwise your will have raw lump in the center of the ball. KYD2u5ElthU.jpg' alt='How To Make Nanak Paneer Softbank' title='How To Make Nanak Paneer Softbank' />How To Make Nanak Paneer Soft SurroundingsOnce fried remove them in the plate and fry rest. One batch will take around 7 8 minutes. Dr. Akira Mitsumasu, Vice President Marketing Strategy, Asia Oceania Region, Japan Airlines. Cottage cheese in USA is not directly equal to Indian Paneer with respect to its texture and consistency. The taste somewhat feels the same though. User questions on spirituality, religion,and their answers by Swami Ramswarup. Before sharing with you tips on how to make soft idly, let me give the idli batter measurement. Once fried all of them let it cool for 5 minutes only. Do not add hot, fried jamun in the syrup, let it cool slightly and then add. Now the sugar syrup may get cold. So just warm it up. And then add gulab jamun in the syrup. Jamun will float in the syrup. If they sink in the bottom meaning they are not fried properly, they are heavy and dense or they are raw from inside. Let it sit for 3 4 hours, during this time they will soak up some syrup and will get slightly bigger in size. It stays good for a week or more depending the weather in your area at room temperature. Serving suggestion Enjoy this gulab jamun as a dessert after meal or along with your meal. This is usually made during festivals like Navaratri, Diwali, Dussehra, Holi, Rakshabandhan and so on. Acronis True Image 2014 Full Crack Download'>Acronis True Image 2014 Full Crack Download. Many prefers to have it warm, if so you can microwave it for few seconds. Gulab jamun recipe US measuring cups are used 1 cup 2. How To Make Nanak Paneer SoftonicFor gulab jamun recipe 1cup. Khoya Mawafresh or frozen. All purpose flour Maidateaspoon. Baking powderteaspoon. Green cardamom seeds powder. Water. Ghee clarified butteror Oil, for deep frying. For sugar syrup 1 12cups. White granulated sugar. Waterteaspoon. Green cardamom seeds powderor 3 4 whole cardamomsfew strands. Saffronoptional. 2teaspoons. Rose water. Making the dough If using frozen khoya like me then defrost and grate it. Measure it to 1 cup tightly packed. If using fresh khoya then crumble it, measure and use. Add khoya in a bowl along with all purpose flour, baking powder and cardamom powder. Mix it with your hand and try pinching together it starts to come together. How To Make Nanak Paneer Soft Boiled' title='How To Make Nanak Paneer Soft Boiled' />Sometimes Fresh mawa has too much moisture, in that case you may need more flour. Now add a teaspoon of water at a time and gather them to make a firm ball. DO NOT knead or overwork, just gather. If using fresh mawa which has more moisture then you may need to reduce or eliminate the water amount. Here I have used frozen khoya which is dry, so I added water for binding. So In short, adjust the flour and water amount as per your khoya quality. Now divide the dough into small portions and make smooth balls. There should not be any cracks or wrinkles. Similarly make all the balls, I got 2. Making sugar syrup Meanwhile make sugar syrup. Take sugar, saffron and cardamom powder in a pan or patila. Marriage halls in mumbai best wedding halls in mumbai ac reception halls in mumbai engagement rooms in dadar exhibition centers in andheri seminar halls in bandra. Chukandar aur Chickpea Kebabs How to make Chukandar aur Chickpea Kebabs Though I couldnt get anything too useful from him, he actually helped me find what I was doing right. For years, friends have asked me how I make my paneer. Bend It Like Beckham Script taken from a transcript of the screenplay andor the Keira Knightley and Parminder Nagra soccer movie. Get information, facts, and pictures about India at Encyclopedia. Make research projects and school reports about India easy with credible articles from our FREE. Add water and turn the heat on medium. Let the sugar melt. One it starts boiling, let it simmer for 2 3 minutes and then turn off the stove. Add rose water and stir. We just need syrup, we are not looking for any string consistency. Making gulab jamun recipe Heat the oil or ghee in a pan on medium low heat for frying. Oil should be just hot, NOT too hot like we do for pakora. Try checking by adding small portion in the oil, it stays in the bottom for few seconds and then come on top steadily, meaning oil is perfect for frying. Add few balls in the oil and fry. Keep moving and turning around till they get golden brown in color. During the frying process adjust the gas heat to keep the oil temperature consistent and make sure it does not get too hot otherwise your will have raw lump in the center of the ball. Once fried remove them in the plate and fry rest. One batch will take around 7 8 minutes. Once fried all of them let it cool for 5 minutes only. Now the sugar syrup may get cold. So just warm it up. And then add gulab jamun in the syrup. Let it sit for 3 4 hours, during this time they will soak up some syrup and will get slightly bigger in size. Nutrition information is a rough estimate for 1 serving 2 gulab jamun fried into oil not gheeNutrition Facts. Gulab jamun recipe Amount Per Serving. Calories 2. 07. Calories from Fat 8. Daily Valueotal Fat 9. Saturated Fat 2. 7g. Cholesterol 1. 2mg. Learn Arabic Videos Free Download. Sodium 2. 0mg. 1Potassium 3. Total Carbohydrates 2. Sugars 2. 7. 3g. Protein 2. Vitamin A2Vitamin C0Calcium. Iron. 1Percent Daily Values are based on a 2.