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Monday 17 November 2014

Indian Sweets Gulab Jamun Recipes

Indian Sweets Gulab Jamun Recipes Biography

Source(google.com.pk)
Ingredients:

Instant Dry Milk (Milk Powder) – 1/2 cup
All Purpose Flour – 2 tbsp
Yogurt – 2 tbsp
Clarified Butter – 1 tbsp
Baking Soda – 1/4 tsp
Water – 2 cups
Sugar – 2 cups
Rose Essence – few drops, optional
Cardamom Powder – 1/2 tsp or to taste
Saffron – few strands, optional
Oil – for deep frying

Method:

1. Make the syrup in a pan by adding Water, Sugar, Rose Syrup, Cardamom Powder and Saffron.
2. Put the pot on the flame and bring to boil. Once it starts boiling, reduce the heat and allow it to simmer.
3. Meanwhile, get the oil for deep-frying ready. Heat up the oil on low-to-medium heat.
4. For the dumpling, in a mixing bowl , add in all dry ingredients i.e Instant Dry Milk , All Purpose Flour, Baking Soda.
5. Mix well and add in the Clarified Butter and after that slowly start mixing in the yogurt. Make into a dough.
6. Allow it to rest for 5 minutes. Make desired size balls, make sure they are smooth and do not have any creases.
7. Test the oil by dropping a small piece of dough, if it sits at the bottom of the pan for a minute before coming to the surface, the oil is ready.
8. Carefully drop 3-4 dumplings in the oil and keep rotating them for an even color.
9. Once the dumplings are a dark golden brown, take them out into a paper towel.
10. Bring the syrup to another quick boil and drop in the dumplings.
11. Turn off the flame and cover the Gulab Jamuns and let them soak in the syrup for 45 minutes to an hour.
12. Gulab jamuns can be served hot or cold. This recipe makes about 10-15 Gulab Jamuns.

Gulab Jamun / Gulab Jamoon is basically a cheese based dessert traditionally made with khoya. When I saw this easy jamun recipe made using bread I loved the idea as it was quick with easy available ingredient that is bread.Also I was not confident in trying the khoya jamun directly as this is the first time I making my own jamun at home....I remember only once trying jamun with instant jamun mix that too with the help of amma.

I have many readers requesting for the jamun made with khoya,I will sure post the traditional khoya gulab jamun soon, mark my words yes soon :)

The term gulab jamun comes from Persian words gol (rose) and ab (water), referring to the rosewater-scented syrup, and jamun from an Indian fruit with a similar size and shape...(Reference : Wikipedia)

Gulab Jamun Recipe

Gulab Jamun - Bread Jamun Recipe - Ingredients

Gulab Jamun Recipe

Preparation Time : 20 mins | Cooking Time : 25 mins | Makes : 15 jamuns

Recipe Category: Sweet | Recipe Cuisine: Indian

Milk Bread - 7 slices

Milk powder - 2 tbsp (optional)

Milk - 1/2 cup

Rose Essence - 1 drop

Oil - as needed to deep fry

For the sugar syrup:

Sugar - 1/2 cup

Water - 1/2 cup

Cardamom - 2

Method:

Trim the edges of all the bread slices and set aside.Take sugar and elachi in a container, add water and heat it up until sugar dissolves completely.It may take some time so meanwhile you can start making the balls(step2).When the sugar syrup starts turning sticky switch off.When its warm add rose essence and set aside.How to make bread jamun - Step1

Dip each bread slices in milk squeeze out excess milk and transfer it to the mixie, repeat this process for all the bread slices.In the mixer add milk powder along with crushed bread slices and pulse it for few seconds, grind it to a smooth paste.How to make bread jamun - Step2

Pinch a small ball and roll smoothly.Dont apply pressure while rolling and also dont roll them tight...the balls should be smooth.Make it ready then heat oil in a pan(I used my small tadka pan) - When oil is hot drop few balls at a time, fry in low flame till golden brown.How to make bread jamun - Step3

Keep rolling with the laddle so that its fried evenly on all sides.Fry till golden brown and drain in tissue and immediately add the jamuns into the warm sugar syrup.Cover and let it rest for 2 hrs for the jamuns to absorb the sugar syrup well.How to make bread jamun - Step4

Serve warm or chilled as per your preference.

Easy Bread Gulab Jamun

My Notes:

Make sure you roll the balls smoothly at the same time not too tight. Dont apply pressure while rolling else the center part will not get cooked and will be hard while eating.

Even plain bread can be used but use unsalted bread for best results.

Make sure you keep in low flame while cooking the jamuns as it may get burnt easily.If the oil is too hot, then the jamuns may turn brown faster but it may not have cooked inside especially the center part.

As milk is added this keeps well only for 2 days(refrigerated).

I added milkpowder just for extra flavour, but its purely optional.

Fry only till deep golden brown, not too dark.

You can even add a tiny pinch of saffron into the sugar syrup but I like the rose essence flavour more.Garnish with any nuts of your choice.