One huge slice of gulab jamun is the only food that is truly desi that could instantly sate our sweet tooth. This creamy milk and chenna delicacy, which is dripping with chashni, is actually rather simple to make, although many of us avoid cooking it at home. When it comes to Indian desserts, one dish that undoubtedly comes out on top is the "Gulab Jamun."
This brown-colored, deep-fried treat is the star of every celebration and event in India because it is so soft, fluffy, and sugary. Due to its widespread appeal, this classic dish also has a number of varieties, including Kala Jamun, Ledikeni, Pantua, and others. However, maida is used to make each of these recipes (refined flour). There is no better way to celebrate the holiday season than by serving your loved ones their favourite treats. The Gulab Jamun and Rabri combination is well-liked. If you're wondering whether it will be a difficult chore to transform this house into a home.
Ingredients for the Jamun
- 3/4th cup Milk powder
- ½ cup All Purpose Flour (Maida)
- 2 Tbsp Ghee
- ¼ tsp Baking Powder
- ¼ cup Milk
- A few strands of Saffron
- Oil for deep frying
Ingredients for the Syrup
- 2 cups of sugar
- 5 cups of water
- 3 to 4 green Cardamon pods
- 1 tsp Lime Juice
- ½ Tsp Rose Water
Ingredients for the Rabri
- 1 Lt full fat Milk + 2 Tbsp Milk
- 4 Tbsp Sugar
- ¼ Tsp Cardamon powder
- A pinch of Saffron strands
- ¼ Tsp Rose Water
Method For Preparation
For the Gulab Jamun
- In a large bowl, combine the milk powder, all-purpose flour, and baking powder to make the gulab jamuns. Before adding ghee, thoroughly combine. Milk powder and flour should be combined with ghee. The 1/4 cup milk is then added, 1/4 cup at a time, and thoroughly mixed with the flour and milk powder. Fold the milk into the flour and milk powder with gentle strokes to create a dough. Never knead. If more milk is needed to bind the ingredients and create a soft dough, do so. For 10 to 12 minutes, cover the vessel and leave it alone.
- Take it out and lightly knead it to a soft dough after 10 minutes. Make little balls from the dough. To prevent the jamuns from breaking while frying, make sure they are all smooth and free of cracks by rubbing them in a circular motion between your palms.
- Heat oil in a heavy-bottomed pan. The dough balls should be fried in batches in medium-hot oil over a low flame. To ensure that they cook equally on all sides, keep tossing and turning them around. Until deep golden brown, fry. The heated jamun balls should be drained off and dropped into the warm sugar syrup. For two hours, keep them covered and submerged in the syrup. They should have grown in size by that point.
To Prepare The Sugar Syrup
- Water, sugar, cardamom, and strands of saffron are added to a pan to form the syrup. Bring to a boil and continue to cook for an additional five minutes, or until it turns into a syrupy consistency. The lime juice and rose water should then be added. Remove from the flame, cover, and maintain warmth.
For the Rabri
- In 2 tablespoons of milk, soak the saffron. Pour the full-cream milk into a pan with a sturdy bottom. Make it boil. Turn down the heat to medium-low, and stir continuously. Keep in mind to occasionally scrape the pan's sides. Cook until the milk has reduced to 25% of its original volume.
- Add the milk infused with saffron, sugar, rose water, and cardamom powder. Pour the Rabri, then set it aside.
- Pour the rabri into the dessert platter or individual serving bowls to assemble and serve. Place the Gulab Jamuns over the rabri after removing them from the sugar syrup. Add pistachios and almonds to the decoration. It can be served chilled or hot.
Enjoy!
