Gulab Jamun Recipe – A classic Indian thanksgiving sweet or dessert that is enjoyed in most festive and celebration meals. In India, you would find gulab jamun at every wedding, party, birthday, and festivals. In short, if you arrange any Indian party, and plan to keep only one dessert, chances are it will be Gulab Jamun! Master the perfect way to prepare soft & spongy Gulab Jamun recipe.
For making sugar syrup add sugar and water in a pan. Switch on the heat on medium flame.
Cook the sugar syrup stirring continuously, till the sugar dissolves, lower the heat and cook for another 2-3 minutes. Cook till syrup looks like honey and little sticky.
How to clean impurities from sugar syrup (if any)
If you observe sugar syrup is not clear - cloudy and yellowish in color you can add 2 tablespoons of milk to the syrup to which will help us clear all the impurities and make it crystal clear.
After adding milk stir well and let it boil. After 2 minutes, you will observe all the impurities of sugar that have solidified and get collected at the top in a cloudy foam type texture. Remove all these foam from syrup with the help of a strainer and you will find a crystal clear sugar syrup.
How to add rose flavor to Jamuns
Add rose water and saffron (if using) mix well and keep it aside to cool down but it should be warm enough, to dip the gulab jamuns.
How to make Dough for Jamun
Take cottage cheese on a plate and crumble the cottage cheese. Then with the heel of your palm or the base of a flat metal bowl mash the cottage cheese, to a uniform paste.
Now add the khoya to the paneer along with refined flour in the same plate and mix well by mashing it with the heel of your palm to prepare a smooth and firm dough.
For crumbling and mixing of cottage cheese and khoya and you can also use a food processor but to knead it into a firm dough you have to use your hands. The dough should be firm but pliable and should not feel dry.
To check the dough take a small portion of dough roll it in your palm to make a lemon sized ball. The ball should be smooth and crease-less. If you see crease in the skin of ball then the dough is dry for preparing gulab jamun, wet your hands, and work the dough again.
Cover the dough with a moist cloth till we are preparing Jamuns.
How to Make Gulab Jamun Stuffing
Chop Chironji, almonds and cashew nut into small pieces, and mix them well in a bowl with 1 teaspoon of green cardamom powder.
Then add 1 tablespoon of previously prepared gulab jamun dough into it and mix well so that it the stuffing becomes sticky which will help us in filling it in gulab jamun.
How to Make Gulab Jamun
Take the dough and shape it into a log and slice it into equal parts. Each part should be sufficient to make a small lemon size ball.
Roll each part between your palm to make balls then press it between your palm to form a circle shape, increase the size of the circle pressing it with your finger and thumb.
Now put some stuffing in the center and bring together all the open sides in the center, seal tightly and again roll it between your palm to make a ball.
Repeat with the remaining dough and stuffing to make rest gulab jamuns. Place all the gulab jamuns in some plate and cover it with a moist cloth.
How to fry Gulab Jamun
Take enough clarified butter in a deep frying pan so that gulab jamuns should dip in clarified butter during frying.
Heat the clarified butter in a frying pan over medium heat. To check if the oil is ready for frying put a little piece of dough in the oil. The dough should sizzle, and come up very slow.
When the clarified butter is hot enough gently slid some gulab jamun in oil. Just add as many gulab jamuns as fit in comfortably and turn the heat to low flame, after 1 minute of adding gulab jamuns in ghee.
Fry the gulab jamuns on low heat stirring gently and continuously, till golden brown from all the side. Since gulab jamuns being spherical, thus stirring it gently and continuously in oil must be done. If left in oil it will not get cook from all the sides evenly.
Frying takes about 10 minutes for each lot. Till gulab jamuns are getting fried, put the previously prepared sugar syrup over low heat to warm up on another stove.
As soon as the gulab jamuns turn golden brown from all the sides drain them from clarified butter and immediately put it into the warm sugar syrup.
Remove pan (gulab jamun along with sugar syrup) from heat and let gulab jamun rest in sugar syrup to soak for 3-4 hours at room temperature.
How to Garnish Gulab Jamun
Garnish with pistachios and serve warm or cold as per preference.
Gulab Jamun by Punam Paul from https://punampaul.com/gulab-jamun/