Gulab Jamun Recipe

Gulab Jamun Recipe

Gulab Jamun Ingredients

1 Cup hariyali mawa

1/4 Cup malai paneer

4 Tablespoon maida

1 Tablespoon baking powder

Oil for frying

Step:1

For making perfect soft Gulab Jamun we need specifically hariyali mawa if it’s not available you can also use fresh soft mawa , but try to use hariyali mawa for better result

Step:2

Use a big size thal and add them mawa , if the mawa is little tough , use a grater and great to break down or else you could directly start to cream (mathna) , using the base of your palm . Cream the mawa until its smooth and creamy in texture , there should be no grains in the mawa , you need to do this process for at least 15 minutes or until the entire batch of the mawa is smooth . This process surely may be time consuming but its very important as doing this step will make you a perfect Gulab Jamun

Step:3

After creaming the mawa take the malai aneer and grate using a small size hole , you have to cream the paneer as well in the same way as done for mawa , cream it well until its smooth in texture . You can also use chenna if not paneer

Step:4

Once they both are smooth in texture , mix well and add maida in batches , make sure not to add them all at once , the quantity of maida will differ depending , so just add in batches , you need to add and mix well until it forms like a dough and it sstarts to leave the parath or thal . This recipe with thish quantity won’t need more than 4 or 5 or 6 tablespoon flour

Step:5

Once it has mixed nicely and formed a dough like texture , add baking powder and incorporate well in the dough . Rest the dough for 10-15 minutes and cover with a cloth by the time you can make the chaashni . After making  the chaashni , divide the dough in small and equal size balls , make sure to shapethem in small shape as they will get bigger in size when they will soak up the chaashni

Step:6

I have a weighting machine so it make the process easy to keepevery ball equal in size , if you have it then please use it or else you can also divide in equal portion roughly , dividing in equal size is necessary because when you’ll fry them , the bigger ones may be little uncooked whereas the smaller ones may burn quickly

Step:7

Shape them in perfect roundels one by and make sure there should not be any cracks on the Gulab Jamun , also cover the shaped balls with moist cloth to avoid them from drying , while you’re shaping few more . By the time your shaping set oil for frying

Step:8

Set a wok filled with oil for frying the Gulab Jamun , make sure the oil is not very hot , if you are having a thermometer please use it , the ideal temperature for frying the Gulab Jamun should be somewhere 145-155 , if you’re not having the thermometer , then drop in one Gulab Jamun ball to check , if it gets darken to quickly , then cool down the oil little bit , if the ball starts to float if few seconds and the bubbles start to appear then you’re good to go

Step:9

Swirl the hot oil with the spatula to make like a whirlpool , make sue to do it carefully and not spilling the hot oil over your hands , stir and add the Gulab Jamun balls but the spoon not touching them or else they may break take help if need , fry in batches and do not overcrowd the kadhai

Step:10

Fry them on low flame maintaining the temperature and keep stirring so that they get even colour and cook evenly from the inside as well . Once they are nice golden brown , immediately drop them in warm sugar , the temperature of the sugar should not exceed above 50 or the Gulab Jamun become too soft an may lose its shape

Step:11

Now , let the Gulab Jamun rest in the sugar syrup for minimum 4 hours so that they can absorb the syrup nicely . Your perfect Gulab Jamun is ready to be served , just warm them a little bit before serving to get that perfect soft texture