Gulab jamun premix powder
GULAB JAMUN PREMIX POWDER
Gulab jamun (also spelled gulaab jamun) is a milk-solid-based sweet from the Indian subcontinent, and a type of mithai, popular in India, Nepal, Pakistan (where it is known as gulab jamun), the Maldives (where it is known as gulaabujaanu), and Bangladesh (where it is known as gulab jam), as well as Myanmar.
INGREDIENTS
- Milk powder – 1 cup / 125 gms
- Maida – 1/3 cup / 50 gms
- Baking soda – ¼ tsp
- Baking pwdr – 1 tsp
- Milk – 5 or 6 tbsp or as required to knead
- Sugar syrup – sugar 1 1/2 cup + 2 cup water + 1/4 tsp cardamom pwdr + few saffron strings + a drop of rose essence
- Ghee or oil for deep frying
FOR THE PREMIX PWDR – Take the milk pwdr + maida + baking soda + baking pwdr and sieve it 3 times .Store it and use whenever you want to make gulab jamuns.
TIP – Instead of sieving you can blend the mixture in a mixie jar for even mixing of all ingredients .
PREPARATION OF SUGAR SYRUP
- Take water + sugar + cardamom pwdr + saffron in a sauce pan and cook .
- Cook till it becomes a syrup consistency .Remember we dont need string consistency,off the flame .
- Once done add the rose essence and mix well .
*** if it becomes of string consistency ,add few tbsp water and cook .Syrup has to be hot while adding the gulab jamuns .
METHOD TO MAKE GULAB JAMUN.
Take the premix pwdr in a big plate .
Now slowly add the milk little by little and start kneading. [1 tbsp at a time ]
Knead it into firm smooth dough .
Divide the dough into equal portions . [ I took of marble size ]
Roll each portion very gently into smooth balls without any crack .
Keep the balls covered with wet cloth while rolling .
Once the balls are ready ,fry them immediately don’t allow it to dry .
Heat oil / ghee in a deep pan .
When the oil is hot .[not very hot ] drop in the balls .
Stir and fry till it is evenly golden from all sides .
Immediately drop them in the hot syrup .
Allow it to soak for 3 to 4 hrs
Gulab jamun is ready to serve .
TIP – after adding all the guab jamuns to the syrup ,boil it on high flame for 4 – 5 mins
Gulab jamun is ready to serve .
**** TIP – Sometimes the jamuns are not cooked from the centre . After rolling the ball , flatten it with hands and stuff a small piece of pista OR sugar bits [ khadi sakhar ] in the centre. Bring the edges together and again roll it into a ball .Also don’t press hardly while rolling .Roll it gently .
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