Friday, November 15, 2013

Gulab Jamun - Deep fried sweet dumplings stewed in sugar syrup










MAKES 10 GULAB JAMUNS
PREPARATION TIME: 45 MINS


INGREDIENTS
1.Nido milk powder 1cup
2.Baking powder 1tspn (leveled)
3.Ghee 1tbspn(melted)
4.Egg 1(large)
5.Flour(maida) 1tbspn
6.Cardamom powder  a pinch

For the sugar syrup(sheera)
  1. Sugar 1cup
  2. Water 2 and a half cups
  3. Cardamom powder 1/4th tspn
  4. Kewra water 1tspn
  5. Saffron a pinch
Procedure to make sugar syrup(sheera):
  • Take an open vessel and add all the ingredints to make the syrup .
  • Boil the syrup till it becomes a bit sticky,when held between your 2 fingers.
  • Dont make it too sicky,otherwise your jamuns will not soak in the syrup and  will become hard.
  • Keep this aside.
  • You can add  the jamuns after they get deep fried to this syrup and cook for about 8-10minutes.

Procedure to make the jamuns:


  • Now take a bowl and mix all the ingredients together and knead well to make a soft dough by applying ghee on your palms.
  • The dough will be sticky initially but as start kneading it will become soft,you dont need to add any milk or water.
  • Make small balls with this dough ,greasing your hands a bit everytime.
  • Make sure the there are no cracks on your balls.
  • Your balls are ready to be deep fried in oil.
  • Heat oil in a vessel(kadai) to deep fry the gulab jamuns,simmer the flame so that the oil is  medium heated till you make the balls.
  • The oil should be not too hot,start putting all the balls one by one in the oil.
  • Keep stirring till the gulab jamuns turn nice brown in colour.








  • The balls should take atleast 5-7 minutes to turn brown in colour.
  • By doing this the balls get properly cooked  from inside.
  • Now transfer these balls into the sugar syrup and cook this syrup with jamuns for about 8-10minutes.






  • Your gulab jamuns are ready now.
  • Tranfer them to your serving dish.

9 comments:

Anonymous said...

Yummy

Anonymous said...

Very informative and inspiring post have been posted here. I bookmarked this blog further more information about new Indian recipes.last weekend i visit a Indian restaurant for dinner. it was awesome experience of gulab jamun taste. I never forget it's taste.I am going to cook it at home.

Medha said...

Delicious.

Anonymous said...

shld v cook the gulab jamuns in the syrup covered or uncovered ?

Unknown said...

Very good recipe

Anonymous said...

As salaam alykum anjum baji.i tried most of the recipes from ur blog n they turned out the best for my guest,but in this recipe it flopped.i made around 50 jamuns n they were hard n like rubber texture while eating .i followed all d steps as u said.

Anjum said...

Hi. Sorry to hear it didn't come out good. I mentioned in my third point ( procedure section) that if sugar is more then it becomes sticky. Pls try first in small quantities and once you are confident go for large portions.
Good-Luck
Anjum

Anonymous said...

Thanks baji.in sha Allaah I ll try again.

Nayaab-Lamhe said...

Wonderful recipe. It never fails. I have always received praise for it. However, credit goes to you. Thanks for sharing.