Gulab Jamun.
An Indian festival celebrated between brothers and sisters is a promise of love and protection. Celebrated with lots of food and gifts, this is a special day full of fun and emotions.
This is for two of the most important people of my life, who mean everything to me. We couldn’t celebrate this festival together due to the pandemic this year but they didn’t miss to pamper me one bit. Happy Rakshabandhan @sankalpdalmia and @atikagoel. Saying ‘I love you’ to these guys would be an understatement!
May this day brings more joy and bonding to every brother and sister out there celebrating this day.
A small way to celebrate at home with homemade gulab jamuns. They are made from scratch and turned out super soft and delicious. I gathered tips to make a fool proof recipe from various best chefs in my life – mom, mom in law, masi (aunt) and of course the google academy😆.
How to make it?
Mash 1 cup khoya (evaporated milk solids) and ensure there are no lumps. Add 1/2 cup grated paneer (cottage cheese), 2 tbsp suji (semolina), 3 tbsp all purpose flour, 1/2 tsp baking powder, 1/4 tsp cardamom powder.
Mix and mash them all together and add 1 tbsp milk to get it together in a dough. Do not knead the dough. Cover and keep aside for 30 mins. Make small balls in between palms from the dough. Press on the centre and add a tiny piece of chopped pistachio, a strand of saffron and tiny bit of crushed cardamom. Seal and form the ball again. (This tip is to avoid lump formation in gulab jamuns while they get fried). Keep thek covered with a cloth.
In a pan heat 1 cup water and 1 and 1/2 cup sugar. Add 2 cardamom pods and a couple saffron strands. Let it simmer until the sugar is dissolved and the syrup looks shiny. Switch off the flame and add 1 tsp rose water and 1 tsp lime juice (this is to avoid crystallising the sugar).
Heat ghee in a wok on medium low flame and fry the gulab jamuns. Stir the ghee continuously for uniform frying but do not touch the jamuns. Drain them on a kitchen towel and then dip them in the sugar syrup for at least 2 hours.
Garnish with rose petals, silver leaf, chopped pistachios.
Enjoy!
If you try this gulab jamun recipe please tag me on your social media or write to me here in the comments, I would be really happy to know about your re-creations. You can also connect with me on my Instagram or Facebook handle.
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Gulab Jamun
Ingredients
- 1 Cup Khoya (evaporated milk solids)
- 1/2 Cup Grated paneer
- 1.5 Tbsps Sooji (semolina)
- 2 Tbsps Maida (all purpose flour)
- 1/2 Tsp Baking powder
- 1/4 Tsp Cardamom powder
- 1 Tbsp Milk
- 1 Cup Water
- 1.5 Cups Sugar
- 2 Pcs Cardamom pods
- 1 Tsp Rose water
- 1 Tsp Lime juice
- Ghee to fry gulab jamuns
- Pistachios and saffron strands to fill in gulab jamuns
- Rose petals, edible silver leaves, chopped pistachios To garnish
Instructions
- Mash 1 cup khoya (evaporated milk solids) and ensure there are no lumps. Add 1/2 cup grated paneer (cottage cheese), 2 tbsp suji (semolina), 3 tbsp all purpose flour, 1/2 tsp baking powder, 1/4 tsp cardamom powder.
- Mix and mash them all together and add 1 tbsp milk to get it together in a dough. Do not knead the dough. Cover and keep aside for 30 mins.
- Make small balls in between palms from the dough. Press on the centre and add a tiny piece of chopped pistachio, a strand of saffron and tiny bit of crushed cardamom. Seal and form the ball again. (This tip is to avoid lump formation in gulab jamuns while they get fried). Keep them covered with a cloth.
- In a pan heat 1 cup water and 1 and 1/2 cup sugar. Add 2 cardamom pods and a couple saffron strands. Let it simmer until the sugar is dissolved and the syrup looks shiny. Switch off the flame and add 1 tsp rose water and 1 tsp lime juice (this is to avoid crystallising the sugar).
- Heat ghee in a wok on medium low flame and fry the gulab jamuns. Stir the ghee continuously for uniform frying but do not touch the jamuns. Drain them on a kitchen towel and then dip them in the sugar syrup for at least 2 hours.Garnish with rose petals, silver leaf, chopped pistachios.Enjoy!
