Gulab Jamun Making and Ingredients
- 1 cup of milk powder
- 5 tablespoons all-purpose flour
- 3. 1 teaspoon plus 1 tablespoon ghee or oil for greasing
- 2. 2 tablespoons milk
- 5. 1 tablespoon yoghurt OR 34 tablespoon lemon juice
- 18 teaspoon baking soda
- 1 teaspoon pistachios, chopped
- Deep frying with ghee or oil
Making Sugar Syrup:
- 1 1/4 to 1 12 cup sugar
- 1 12 cup water
- 4 green cardamom pods OR 14 teaspoon cardamom powder
- 1 teaspoon rosewater
Facts About Nutrition
- Calories Per Serving: 204 kcal
- 26 g Carbohydrate
- 3 g Protein
- 9 g Fat
- 27 mg Cholesterol
- 56 mg Sodium
To Make Sugar Syrup, Follow These Instructions:
1. Combine water, sugar, and crushed cardamoms in a medium-sized saucepan.
2. Bring the syrup to a boil until it turns somewhat sticky. Turn off the burner and remove the medium-size pot from the heat source.
3. As the sugar syrup cools, it should have the consistency of a string. When you get to that point, add two tablespoons of water and two drops of rose water. Place the sugar syrup in a separate saucepan and set it aside.
To Make Gulab Jamun Balls, Follow These Instructions:
1. To make gulab jamun balls, whisk together all-purpose flour, baking soda, and milk powder in a medium-sized mixing basin. Now add the ghee and mix thoroughly.
2. Add two tablespoons of milk and lemon juice or yoghurt to a small dish.
3. Add 12 tablespoons of wet ingredients to the flour mixture bowl and knead the dough. If the dough is too dry, add a tiny bit of milk or yoghurt.
4. The dough should not be mushy and should keep its form. Make 18 equal chunks out of the dough. Roll these equal-sized parts into smooth gulab jamun balls with greased palms.
5. The balls should be smooth and free of cracks; cover the gulab jamun balls after completion.
Gulab Jamun Frying And Soaking:
1. Melt ghee or oil in a deep frying pan. Drop a little piece of dough into the oil or ghee to see whether it’s the proper temperature. It should ascend smoothly and steadily without changing the hue.
2. Fry the gulab jamun on medium heat, ensuring the ghee or oil is hot but not scorching. Otherwise, the balls will become golden brown before they are fully cooked.
3. The sugar syrup should be at room temperature. If it isn’t, warm the sugar syrup slightly.
4. After the balls have been uniformly cooked, rinse them carefully and lay them in the sugar syrup.
5. Soak the gulab jamun for 3 hours in sugar syrup.
6. Serve the gulab jamun garnished with chopped pistachios.