Gulab Jamun

GUB JAMBOO

This is one of the first few words that Aarav learned. And One of the first foods he liked. Whenever I asked him what he wants for dessert ? GUB JAMBOO was always the answer. Growing up I always saw my parents make Gulab Jamun for my brother. We would order fresh Khoya (Mawa) from a special shop. And both my parents would be lovingly create this beloved dish.




As for my cooking skills and interest 7 years ago I wouldn’t have thought to even try making Gulab Jamun. But after moving to USA it like make it just think of it. Cause Ready made wasn’t near to what we have had for years and making Gulab Jamun from Instant package wasn’t satisfying either.



Here in USA you can’t have fresh Khoya (Mawa). And making one from milk is a task too long for my patience level for cooking. So when I found Mava powder in the grocery store I thought to give a try. And the result was definitely better than Instant package.



                                                  Tips :

  • Add some flavors in the Jamuns (balls). They taste heavenly with little bit of flavor in them.
  • Fry the Jamuns(balls) on medium-law hit.
  • Very hot oil will burn them from outside and won’t cook from inside.They will taste like dough.
  • Add a few drops of lemon in the  syrup to prevent it from crystallizing.
  • Syrup and Jamuns both should be hot when you add Jamuns to syrup. So the Jamuns will absorb the syrup quickly.
  • Wait at least for an hour after adding the Jamuns to the Syrup before tasting. I know it’s difficult but if a little boy can wait  you sure can. 


Prep Time   :    20 Minutes

Cook time   :    40 minutes


Ingredients :  For 10 medium size Jamuns


For Syrup :


2      cups  Sugar 

1 /2  cups  Water

A pinch of Cardamom Powder

3-4 strand of Saffron

1 TSP  lemon Juice


For Jamuns :


1/2  cups  Milk OR Mawa powder (5 TBS)

1     TBS  All Purpose flour (Maida)

1     TSP  Ghee (Clarified Butter)

1/4   cup   Milk   (use only as much as needed)

1/8  TSP   Baking Soda  (A little more than a pinch)

1     TSP   Cashew nut powder

1/4   TSP  Cardemom powder and saffron   


Oil to fry


Let’s start cooking.


Syrup:


Mix Sugar and water in a medium pan. Put it on a low heat for 8-10 minutes.


When  syrup start bubbling up add Lemon Juice, Cardamoms powder and Saffron.


Jamuns :


Mix Milk OR mawa powder, All purpose flour,Cashew Nut Powder, cardamom-saffron and Baking soda in a bowl. 


Add ghee and mix thoroughly.


Start Adding milk little by little. Don’t add to much at a time. Or you will end up with too lumpy dough.


Cover it with wet cloth for 15-20 minutes.


Knead the dough for 2-3 minutes until its smooth and starts to come off easily from the bowl.


Make small round Jamuns. (Any shape kids can make) Jamuns will rise in size after frying and again after soaking it in the syrup. So keep this in mind when you make balls.


Make sure to cover the dough and Jamuns with wet cloth until you are ready to fry them. Cause drying will cause cracks once fried.


Put the oil in medium size frying pan to heat up.


Check the oil temperature by adding the a small ball. If the small ball comes on top immediately then the oil is ready to fry. 


Fry few jamuns at a time.


Add them to syrup immediately.


Let them sit for at least an hour before serving. 

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2 thoughts on “Gulab Jamun

  1. Hi
    I liked your Gub Jamboo recipe .But when I dont have time and instant I have to make I always prepare from Gits Gulab Jamun Instant pack and they come out very fine as homemade. If you want you can try madam.

    Liked by 1 person

    • Sure thing… That’s what I did few years ago , but my husband didn’t like the taste. Texture was good. So I invented this recipe, something between fresh khoya (too much work) and Gits.

      Like

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