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The Indian Gulab Jamun Recipe
Salam, Today I am going to show you how to make Gulab Jamun
" a very famous indian dessert" that I loved when I visited india, one of my favourites actually
Its texture is like doughnut balls soaked in syrup, you drain them and garnish them with nuts, i hope you Enjoy it :)
Ingredients and the written recipe are found on my FB page: https://www.facebook.com/TheBiteOfDelight
First we should prepare the Syrup, the original recipe calls for equal amounts of sugar and water, but here, I have used 1.5 cups of sugar and 2 cups of water because I don't like an overly sweet syrup
Add 3 strands of saffron and allow it to boil and slightly thicken
Crush the cardamoms and add them to give a nice aroma (optional)
Add a drop of vanilla to the egg and beat it well
Make a well into the dry ingredients (milk powder, flour, semolina & baking powder) then add your beaten egg
Start mixing the egg with the dry ingredients with a spoon until well combined and a soft dough is formed
Set it aside, Covered for 5 minutes before forming the gulab jamun balls
After 5 minutes
Brush a flat plate with some oil so the balls won't stick to it (Avoid using olive oil, because it has a strong flavor)
Rub your hands with some oil to help you form the balls
The Dough should be soft and crumbly on the inside
Form your dough into a log, then divide it in half, then in half, so you can divide the dough into even sized balls
Keep any extra dough covered until you start using it
Form them into balls, roll them in between your hands, they should be shiny and have no cracks
You might think that these balls are tiny in size, while in fact they expand in size when they are fried and after they r soaked in the syrup and that is the whole idea of this dessert
I managed to form around 14 balls with this dough
The Syrup is Ready and you can follow the original recipe if you want a thicker sweeter syrup
With a wooden Skewer swirl your oil in circles before you attempt to fry the jamuns
The gulab jamuns should be fried on medium heat but if you have a strong flame like mine, keep it on low
Fry five at a time so you can handle them easily
Make sure you keep stirring them gently to help them cook and get an even colour on the outside
If while you are frying, the flame becomes too high, lower it down or switch it off to make sure they don't burn , if they didn't cook yet & the temperature is suitable, switch the flame back on
When they reach the desired colour, drain them on kitchen paper
Then add them to the warm syrup for 30 minutes or an hour to soak ( Neither the syrup nor the jamuns should be cold)
Thanks for watching,I hope you try this recipe or maybe visit India, taste it there, enjoy it & then try my recipe :), Thanks again and see you in another video
Drain the jamuns from the syrup put them in cupcake liners & garnish with almond shavings then serve
Or Serve them after garnishing them on a plate as they are