How To Make Gulab Jamun At Home Recipe by Purvee’s Tasty Kitchen
Cooking Instructions 1 hr 1 Prepare the sugar syrup by combining water & sugar in a sauce pan. 2 Add Whole green Cardamom & Saffron strands. Bring it to boil & Simmer for 5-7 minutes. Add lemon juice and turn off the stove. Aromatic delicious sugar syrup is ready! 3 Now to make a dough sieve Milk powder, all purpose flour and baking soda. Mix it well. 4 Add melted ghee and mix well! Add milk as needed to knead a dough. Never Over knead a dough. Add ghee and coat dough with ghee. Cover the dough. 5 Grease your palms with ghee and divide the dough into equal smooth balls.Ensure there are no cracks, or they may break while frying. Cover all the balls and dough with wet muslin cloth.Very important to cover the dough with wet muslin cloth all the time! (Wet muslin cloth and squeeze out all extra water. Should not be soaking wet) 6 Heat ghee on low to medium heat. Test by dropping a small bit of dough — it should slowly rise to the surface without browning quickly. 7 Gently slide in 4–5 balls at a time and fry on low heat, stirring gently to cook evenly until deep golden brown. 8 Drain and take them out onto plate. Immerse them in warm (not hot) sugar syrup. 9 Let them soak for 2–3 hours to absorb the syrup and become juicy. 10 Tips for Success • If your jamuns crack or absorb too much ghee, the dough might be too dry or overworked. • Always fry on low heat for even cooking and color. • Use warm syrup, not boiling, to soak the jamuns — or they’ll shrink. • Jamuns expand after soaking, so make them slightly smaller than desired size. 1 Prepare the sugar syrup by combining water & sugar in a sauce pan. 1 Prepare the sugar syrup by combining water & sugar in a sauce pan. 2 Add Whole green Cardamom & Saffron strands. Bring it to boil & Simmer for 5-7 minutes. Add lemon juice and turn off the stove. Aromatic delicious sugar syrup is ready! 2 Add Whole green Cardamom & Saffron strands. Bring it to boil & Simmer for 5-7 minutes. Add lemon juice and turn off the stove. Aromatic delicious sugar syrup is ready! 3 Now to make a dough sieve Milk powder, all purpose flour and baking soda. Mix it well. 3 Now to make a dough sieve Milk powder, all purpose flour and baking soda. Mix it well. 4 Add melted ghee and mix well! Add milk as needed to knead a dough. Never Over knead a dough. Add ghee and coat dough with ghee. Cover the dough. 4 Add melted ghee and mix well! Add milk as needed to knead a dough. Never Over knead a dough. Add ghee and coat dough with ghee. Cover the dough. 5 Grease your palms with ghee and divide the dough into equal smooth balls.Ensure there are no cracks, or they may break while frying. Cover all the balls and dough with wet muslin cloth.Very important to cover the dough with wet muslin cloth all the time! (Wet muslin cloth and squeeze out all extra water. Should not be soaking wet) 5 Grease your palms with ghee and divide the dough into equal smooth balls.Ensure there are no cracks, or they may break while frying. Cover all the balls and dough with wet muslin cloth.Very important to cover the dough with wet muslin cloth all the time! (Wet muslin cloth and squeeze out all extra water. Should not be soaking wet) 6 Heat ghee on low to medium heat. Test by dropping a small bit of dough — it should slowly rise to the surface without browning quickly. 6 Heat ghee on low to medium heat. Test by dropping a small bit of dough — it should slowly rise to the surface without browning quickly. 7 Gently slide in 4–5 balls at a time and fry on low heat, stirring gently to cook evenly until deep golden brown. 7 Gently slide in 4–5 balls at a time and fry on low heat, stirring gently to cook evenly until deep golden brown. 8 Drain and take them out onto plate. Immerse them in warm (not hot) sugar syrup. 8 Drain and take them out onto plate. Immerse them in warm (not hot) sugar syrup. 9 Let them soak for 2–3 hours to absorb the syrup and become juicy. 9 Let them soak for 2–3 hours to absorb the syrup and become juicy. 10 Tips for Success • If your jamuns crack or absorb too much ghee, the dough might be too dry or overworked. • Always fry on low heat for even cooking and color. • Use warm syrup, not boiling, to soak the jamuns — or they’ll shrink. • Jamuns expand after soaking, so make them slightly smaller than desired size. 10 Tips for Success • If your jamuns crack or absorb too much ghee, the dough might be too dry or overworked. • Always fry on low heat for even cooking and color. • Use warm syrup, not boiling, to soak the jamuns — or they’ll shrink. • Jamuns expand after soaking, so make them slightly smaller than desired size. 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