Gulab Jamun Recipe / Gulab Jamun With Khoya: Gulab Jamun is also called Rose Barry, Rose means rose and berries are dark purple colored barry. If you are curious to know how to make Gulab Jamun then you are at the right place. Now you too can enjoy this favorite dessert of Indian people at home easily and enjoy it with your family and friends. Ingredients for making Gulab Jamuns: To make Perfect Gulab Jamuns you need simple ingredients. It is made with khoya, cardamom and sugar syrup.


Ingredients of Gulab Jamun

100 gms lost

1 tbsp all purpose flour or semolina

1/4 tsp baking soda

2 cups sugar

2 cups of water

2 tablespoons milk

4 Green Cardamom

Ghee

Cubes of bread


How to make Gulab Jamun

1.Mash the khoya well in a bowl.

2. Prepare the dough by mixing maida and baking soda in it. For this, you can also use a food processor.

3. The dough should be soft and flexible, not dry. If you find it dry, wet your hands and work on it again.

4. Shape the balls into smaller balls. They can be round or oval in shape.

5. Add ghee to the pan and add a small piece of ghee to it and see if it comes up at once.

6. Reduce the flame and add the bread cube to it until it becomes light brown. (This action is to reduce the temperature of the ghee.)

7. Remove the bread and add as many berries as possible, do not touch each other.

8. Reduce the heat, fry all these berries till they turn golden brown.

9. Take out the jamun from ghee and fry the remaining berries, increase the flame for a while and reduce it again before adding the berries.

10. Keep the rose berries aside until the sugar syrup is ready.

11. Mix sugar in water and keep it on low flame to cook, stirring it continuously until sugar dissolves completely. Make sure that it does not boil.

12. Increase the heat when the sugar dissolves and can also boil it.

13. Cook until it becomes slightly thick. When the syrup gets cold, put a finger in it and watch it for some time, it will come out completely coat.

14. Remove the sugar from the gas and allow it to cool for half an hour. Sieve it with a sieve and muslin cloth.

15. Add cardamom and boil it again.

16. Add Gulab Jamun to it and turn off the heat. Allow gulab jamuns to be soaked for half an hour before serving.


Key Ingredients: Khoya, maida or semolina, baking soda, sugar, water, milk, green cardamom, ghee, cubes of bread