Gulab jamun is a traditional dessert having great importance. It is often eaten by Indians at festivals, at famous occasions, marriages, and when celebrating their happiness.
Gulab Jamun has different varieties and appearances having distinct flavors and is declared the most widely consumed dessert throughout Asia. You can garnish your gulab jamun with pistachios to look presentable. Hence as it is a highly absorbed sweet and you have to have it at every event you must know how to prepare it at home.
Our version of the Gulab jamun recipe is exactly according to the directions of India’s biggest chef Sanjeev Kapoor. He has come out with a recipe that is quite simple with affordable ingredients and thus has made life way easier.
INGREDIENTS
- 2 cups Mawa (khoya)
- 1/4 cup Chenna
- 1/4 tablespoon soda bicarbonate
- 3-4 tablespoon refined flour (maida)
- 1/4 tablespoon green cardamom powder
- 2 cups of sugar
- 1 cup milk
- Ghee for deep frying
Steps of Making Gulab Jamuns by Sanjeev Kapoor’s Recipe
- Use a grater for grating khoya and mash chenna and put them aside.
- Now to proceed, mix refined flour, soda bicarbonate, and green cardamom powder with the grated ingredients.
- Add a little water to the mixture to form dough having a soft creamy texture. Knead the dough properly. Also, add milk to make it spongy.
- Make a number of small balls out of this dough.
- In a frying pan mix the sugar and a cup of water to make a sweet syrup. Also, add lemon juice to clarify the syrup. Pour the syrup into the serving dish after removing the scum.
- Heat the oil at low flame and deep fry your Gulab Jamuns in this oil. Make sure they remain soft from the inside and do not burn up. Fry until they have golden browned skin.
- Then drain the gulab jamuns and add to the prepared hot syrup. Let it soak the syrup.
- A pro tip about this recipe is to maintain the quantity of soda bicarbonate. Too much quantity makes it extra soft from the inside causing it to break while extremely little quantity causes it to get hard.
- Present to your friend and family when hot!
FAQs?
Why gulab jamun is special?
Gulab jamun is considered so special because it has a delicious taste and an eye-grabbing color. The sugar when caramelized after frying gives an extra sugary flavor. Due to its sweetness, it is declared as a symbol of joy and happiness.
For how many days we can store gulab jamun?
You can store gulab jamun for about a week or up to one month if refrigerated.
Sanjeev Kapoor Gulab Jamun Recipe
Ingredients
- 2 cups Mawa khoya
- 1/4 cup Chenna
- 1/4 tablespoon soda bicarbonate
- 3-4 tablespoon refined flour maida
- 1/4 tablespoon green cardamom powder
- 2 cups of sugar
- 1 cup milk
- Ghee for deep frying
Instructions
- Use a grater for grating khoya and mash chenna and put them aside.
- Now to proceed, mix refined flour, soda bicarbonate, and green cardamom powder with the grated ingredients.
- Add a little water to the mixture to form dough having a soft creamy texture. Knead the dough properly. Also, add milk to make it spongy.
- Make a number of small balls out of this dough.
- In a frying pan mix the sugar and a cup of water to make a sweet syrup. Also, add lemon juice to clarify the syrup. Pour the syrup into the serving dish after removing the scum.
- Heat the oil at low flame and deep fry your Gulab Jamuns in this oil. Make sure they remain soft from the inside and do not burn up. Fry until they have golden browned skin.
- Then drain the gulab jamuns and add to the prepared hot syrup. Let it soak the syrup.
- A pro tip about this recipe is to maintain the quantity of soda bicarbonate. Too much quantity makes it extra soft from the inside causing it to break while extremely little quantity causes it to get hard.
- Present to your friend and family when hot!
