The Diwali fever is everywhere and so the viral spreading of Gulab Jamun! We have prepared the crystal clear procedure to do super soft, tasty Gulab Jamun everyone will find drool-worthy.
This recipe is basically to make Jamun with Milk powder and Sugar syrup. Basically Jamuns are prepared by using Milk Khoya(Paal Khova). As a replacement instant Gulab Jamun mixes are available in the market.
Some important tips to get soft Jamuns:
- Check the ratio of Milk powder and Maida which is very mandatory, and the ratio is 3:1.
- In case cracks found while making the dumplings, add a half spoon of maida to dough for making it softer.
- Keep the stove in flame while frying the Jamuns. The most usual mistake done during the Jamun preparation is that mostly high flames are used to fry the jamuns which results in the inner portion of jamun remains uncooked and the outer portion cooked soon.
- For succulent, juicy Jamuns you have to keep this Jamun immersed in sugar syrup for overnight or atleast few hours.
Let us jumped in to the recipe:
Ingredients for Sugar syrup preparation:
- Sugar – 1cup
- Water – 2 cup
- Lemon juice – 2 drops(Optional)
- Cardamon powder – half spoon
Ingredients for Gulab Jamun preparation:
- Milk Powder – ½ cup
- Maida – 1 tablespoon
- Baking soda – pinch
- Milk – 2 to 3 spoons
- Ghee – 1 spoon
- Oil – required amount for frying the jamuns
Jamun preparation method:
Step 1: Sugar syrup preparation
Take all the ingredients for preparing sugar syrup. In a large and thick bottom pan, add 1.5 cups of water and 1 cup of sugar. Mix well and add cardamom powder half spoon and two drops of lemon juice (lemon juice is optional). Keep this mixture in a medium flame and mix well. Thick consistency will appear after 8 to 10 minutes. Once done, turn off the flame and keep the syrup aside.
Step 2- Jamuns preparation procedure
Add milk powder and maida together and a pinch of baking soda. Mix all the ingredients together and add a table spoon of ghee. Mix the ingredients together without any lumps formation. Then add two spoons of milk to it and make a soft dough without much kneading. The dough may be sticky finally, but there is nothing to worry about it.
Once the dough is ready apply some oil or ghee in your hands and make small balls. If you found cracks in the balls it means the dough is dry then you can sprinkle some milk on the dough to make it softer.
Take a wide bottom frying pan and add oil in to it. Once the oil get hot, add the jamuns and fry in the medium or low flame. Keep frying all the Jamun dumplings. Deep frying the Jamun would give the good results. For each batch it may take up to 5 minutes to fully fry.
Once the cooking is done shift the Jamuns in to kitchen napkin to absorb the oil in it. And put the Jamun in to the sugar syrup. After few hours Jamuns will absorb the sugar syrup.
Leave it overnight and start enjoying the Jamuns after 8 hours!