Gulab jamun
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Gulab Jamun Easy Recipe

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Gulab Jamun:

Gulab jamun

Gulab jamun is a staple throughout Pakistan and we have to say that they’re a deliciously easy Pakistani tiramisu food fusion recipe. So we can’t get enough of one dessert, and it’s the perfect festive treat everyone enjoys. That’s why traditionally the gulab jamuns are made with store-bought pre-mix, But chefs have recently come up with new ways to make this tasty treat a little more authentic. So one way to do so is by combining the milk powder, plain flour, and baking powder. If you’re making bread instead of buying scented syrup from the store.

How to make a Gulab jamun easy recipe?

pakistani gulab jamun easy recipe

So festival season is around the corner and most of us are looking forward to some classic Pakistani desserts! Who doesn’t enjoy a tasty treat with friends? When it comes to dessert in Pakistan, traditional sweets like gulab jamuns are a popular choice. So gulab jamuns can be enjoyed with friends and family since they’re so good. When it comes to making gulab jamun, you may have one of your favorite easy food fusion recipe. But here’s one gulab jamun food fusion recipe that’ll satisfy your sweet tooth.

Gulab jamun

However, nothing can replace the traditional recipe made using milk powder – the taste, texture, and moistness you get are irreplaceable. But for a perfect ball (for gulab jamuns) there are two key things: the proportion of dry ingredients i.e everything except ghee and sugar. Now you will need 1/2 cup powdered milk, 1 cup all-purpose flour, 1/4 tsp baking soda, and 2 green cardamoms crushed in a mortar-pestle or with a rolling pin since it’s optional too.

STEP-BY-STEP PROCESS:

gulab jamun recipe food fusion

sugar syrup:

  1. So the first thing you want to do is make sure the sugar has been mixed with water, If necessary, heat it overheat. When you’re using a mixture of spices, stir them in well and discard the peels when you’re done.
  2. Although gently bring to a boil and let simmer for around 20 minutes.
  3. Then add pistachio syrup instead of regular sugar for a unique flavor. So to make the syrup, take 1 cup of chopped red pistachio, Then add it to 3 cups of sugar in a saucepan over low-medium heat.
  4. Now you can add cardamom powder at this point, So to give the dish a fresh aromatic taste and garnish with slivered almonds. Now boil until the syrup reaches one thread consistency (when you take some syrup between two fingers, it should almost form a thread and get stretched) and remove it from the fire.

milk powder dough:

Gulab jamun

Now take 1 cup of all-purpose flour, and ¼ cup of milk powder, and mix it with a pinch of baking soda and salt. Then add 1 teaspoon of coconut oil or ghee and another 1 to 2 tablespoons of low-fat plain yogurt. So make sure to mix all the ingredients, But don’t overmix. While the mixture should be smooth but sticky when you make it. So Use a little oil on your hands if needed to roll the dough into small balls for frying.

For Frying:

Gulab jamun

So heat a cooking pot filled with vegetable oil over medium heat. Then allow the oil to heat to 350 degrees Fahrenheit. When it’s ready to use (pay attention using a thermometer). Now drop a small piece of bread or something else one might use as a test food, into the hot oil. If it turns brown right away and floats, too much heat is present. Then remove the pot from the stove, let it cool down and start over again with more care. If it stays in the oil without burning But doesn’t rise to the top when dropped into hot fat, There is not enough heat present now; leave the pot on the stove and raise its temperature until 325 degrees are reached. When you’re ready to continue frying your foods!

SOME TIPS:

Gulab jamun

  1. Although in a small saucepan, melt 250 g unsalted butter and cook over low heat for 15 minutes. So do not stir, but instead swirl the pan often to prevent burning.
  2. But the solids around the sides should begin to brown, and when they do, So this is what your butter will soon take on too. Now let it go on until the color of butter matches that of the bottom layers; So this should be golden-yellow.
  3. But take the pan off the heat at this point and wait a few minutes, While you set up your sieve/muslin/paper-lined bowl – because there’s more coming!
  4. While pouring in your melted butter, take care to leave behind any burned bits that might have made their way into the mix; strain just as you would some aromatics such as rosemary or thyme from a soup broth! 
  5. So pour the ghee into a jar or bowl. But leaving it to sit like this will allow the ghee to cool, Which will make it easier to work with – besides saving time on cooling. Before pouring it into the jars. Now the ghee is ready!
INGREDIENTS:

Gulab jamun

FOR DOUGH:

1/2 cup lost 205 grams

3/5 cup crushed cheese – 105 grams of cheese

4 tablespoons flour

3 tablespoons finely swollen

5 green cardamoms

Mix 1/2 tablespoon milk or as required.

1/3 teaspoon baking powder

Oil for deep frying

FOR SYRUP:

1.77 cups sugar – 252 grams

1/2 cup water

1/1 tablespoon rose liqueur

1/3 tablespoon milk if needed

INSTRUCTIONS:

  • So take khoya or evaporated milk in a bowl and mash it well, That’s why until there are no lumps left. While some people choose to grate the khoya beforehand, Then mash it all together with the grater as well.
  • Now add grated paneer, sooji, maida, baking powder, and cardamom powder to the mashed khoya again making sure, That there are no lumps of any kind by this point.
  • So as you take a bite of your gulab jamun, sometimes the texture is off. Then paneer bits and pieces tend to give a bite to the mouth While having this delicacy. So they won’t be as marvelously smooth as other desserts.
  • If the mixture appears crumbly, Then you can add a few teaspoons of milk or water until you reach the desired texture.

FOR SYRUP:

Gulab jamun

  • When solving a problem with ease. Now Using the information you have, make sure to take care of business quickly and efficiently.
  • Then add rose water, and warm the mixture. To dissolve the sugar into the hot rose water on low heat.
  • After this add 1/2 cup of rose petals to the solution, stirring constantly to dissolve.

FOR FRYING:

  • So with a slotted spoon, put one at a time in the sugar syrup and warm, Then turn off.
  • After 1 hr you can store all gulab jamuns in a container, Now this gives them a jammy texture.
  • So warm Gulab Jamun in the microwave.
  • If at room temperature, Then serve them topped with sugar syrup and garnished with pistachios or almond slices.
NUTRITION FACTS:
Gulab jamun

Calories 146 Calories from fat 29

0% daily value *

Fat 3 g 4%

1 g of saturated fat 12%

Cholesterol 7 mg6%

Sodium 57m5%

Potassium 136m3%

Carbohydrates 25 grams 7%

Fiber 1.1 g 3%

Sugar 28 grams 26%

Protein 5 g 3%

Vitamin A 87IU2%

Calcium 92mg9%

Iron 2 mg 8%

Magnesium 8 mg 2%

Phosphorus 75mg8%

Zinc 1m5%

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