Gulab Jamun recipe for Diwali Festival….
so lets begin the step by step gulab jamun recipe:
1: first stir the sugar, water, cardamom powder and saffron in a pan and keep it on fire. i have kept the cardamoms peels and these can be thrown away when serving the gulab jamuns.
2: gently bring to a boil and continue to stir occasionally.
3: add some pistachios in the syrup. an optional step but tastes good.
4: make a thick syrup and switch off the fire much before the sugar solution reaches a one thread consistency. on cooling if the sugar syrup crystallizes, then just add 2 to 3 tbsp water and warm the syrup again. it will again return to a liquid state.
5: mix the flour, milk powder and baking soda in a mixing bowl. add oil/ghee and 1 tbsp yogurt.
6: just mix everything lightly. add little of yogurt if the mixture looks dry. don’t over mix or knead. you don’t want gluten to form, so just mixing well is enough. the all purpose flour is just added to bind the mixture. if gluten forms then the dough balls become dense and won’t absorb any of the sugar syrup and the inside of gulab jamun will not be soft.
7: the mixture will be sticky but smooth. apply some oil on your palms and make small balls from the dough. these gulab jamun balls almost double when frying and also increase when soaked in the sugar syrup. so don’t make large sized balls.
there should be no cracks on the dough balls. they should be smooth. if there are cracks, then just add some 1 or 2 tsp of yogurt or milk to the mixture and continue making the balls. once done, then cover the balls with a kitchen towel.
8: heat oil for deep frying in a kadai or a pan. when the oil becomes medium hot, lower the flame. add a small ball in the oil. the ball should slowly rise to the top from the bottom. if it does not rise then, the oil is not hot enough. if it rises quickly and browns also quickly, then the oil is too hot to fry.
if the small ball does not crack or break while frying, you are ok to proceed further. if it cracks, then just add some 1 or 2 tsp flour to the dough and form the balls again. in an ideal case, the gulab jamun ball should not crack and should rise slowly to the top and should not get browned quickly.
9: when you know the oil is hot enough and on a low flame, then add 3-4 balls or more depending on the capacity of your kadai or pan. the balls have to be stirred with a slotted spoon frequently to get even browning. if there are handles on the pan, you can just lightly shake the pan so that the balls are evenly fried without using the spoon. but take care as hot oil is there in the pan. the gulab jamun balls should also not become browned too soon. they have to be cooked from the insides too.
10: keep on turning the gulab jamuns till they become golden. if the oil becomes cold, then don’t fry the gulab jamun balls. increase the temperature and then fry. otherwise the gulab jamuns would have a hard crisp thick cover when fried in a not so hot oil and they won’t absorb the sugar syrup. plus they would absorb a lot of oil too.
11: when the gulab jamuns are evenly golden and browned, remove from the slotted spoon and add them directly into the sugar syrup. keep the gulab jamuns in the sugar syrup for atleast 1-2 hours before serving. this is done so that the gulab jamun soaks up the sugar syrup which will make the insides soft and sweet. thats why in the sweet shops, the gulab jamun are always soaked in sugar syrup.
if you feel the gulab jamuns are not soaking in the sugar syrup, then warm the whole gulab jamuns along with the sugar syrup on stove top or in the microwave. cover and keep aside. just warm them, don’t heat.
12: gulab jamuns can be served warm or cold. if they are at room temperature, then warm in the microwave and serve the gulab jamun topped with sugar syrup and garnished with pistachios or almond slices.
HAPPY DIWALI GUYS…..
HOPE YOU ALL WILL LIKE THESE RECIPES…..