Gulab Jamun
Let's Start:
Hello! Welcome to Informative mind! Today, I am going to show you the recipe of khoya gulab jamun! I am also going to share some tips alongside! For this recipe, I have taken half a kg of khoya he khoya must be fresh next ingredients include, 50 gms of semolina flour (barik rava) add 2-3 tablespoons of milk and mix the rava If the khoya is in a liquid form, there is no need to soak the rava you can add this directly to the khoya.
 |
| Gulab jamun |
knead the khoya properly after the khoya gets a soft, smooth texture, add 50 gms of maida I have taken 1/3rd measurement cup and 50 gms of maida fills up in this cup or you can also use a very small cup that we use for chutney, to measure maida it's okay if the amount is more or less than that is shown knead the maida and khoya together the gulab jamun get a soft texture.
ALSO TRY: India's Favourite: Samosa Recipe
ALSO TRY: Everyone's Favourite: Chocolate
Due to the maida and because of the rava, it gets a nice granular texture on the inside if you want some nice, soft gulab jamun, then instead of rava you can add full 100 gms of maida but if you want a nice granular texture, then instead of maida you can take 100gms of barik rava.
Now add the soaked rava in this and mix everything properly If the khoya is in a liquid form, you can add the rava without soaking it knead the dough very neatly the rava, maida and khoya should be properly mixed together if you feel that the dough is too hard, you can add 2-3 spoons of milk but if the khoya is in a liquid form, you don't need to add any milk.
If the dough is properly kneaded, the gulab jamun become very light and then there is no need to add edible soda add some cardamom powder while kneading the dough so that it gets a beautiful aroma knead the dough for at least about 10 minutes the dough should not be too hard nor should it be too soft when you make small dough balls, there shouldn't be any cracks formed.
ALSO TRY: Most Prepared: Chicken Momos Recipe
That is how your kneaded dough should be you can see here, even if i press the ball like this, it isn't getting any cracks which is a sign that the dough is properly kneaded take a dough ball as small as a pedha to make the gulab jamun press and make the ball neatly the surface of the ball should be smooth, crack-free before you make all the dough balls, you can just fry one ball and check if the dough is perfect or needs any addition.
 |
| Gulab jamun |
Because if the balls are spreading out in the oil, you need to add more maida and rava and knead the dough again to fry the gulab jamun, take some substantial amount of oil in a kadhai if you are going to use ghee to fry the gulab jamun, you can take a small kadhai and fry 4 gulab jamuns at a time the oil is now well-heated while frying the gulab jamun, the temperature of the oil is very important which is why, fry one ball first, just to check if the oil is well-heated.
The oil should be well-heated, that is, it should not be overheated which means that, the ball shouldn't become too red in colour, nor should it remain at the bottom of the kadhai the ball should come to the surface while frying as you can see that the oil is well-heated and so I am dropping the gulab jamun balls in the oil.
The flame should be on low in sometime, the gulab jamun balls will come to the surface while frying don't stir much until the balls are collected to the surface or else their shape might change if the flame is on high, the gulab jamuns get red on one side only keeping the flame low, helps get a nice fluffy, light gulab jamun and get nicely fried on the inside.
Now without disturbing the balls, stir from time to time if the amount of edible soda is wrong then the balls might spread out in the oil which is why, I have avoided adding soda in this If you knead the dough properly, there is no need to add soda when the gulab jamuns come to the surface, keep stirring with the skimmer so that all the balls get an even colour.
If the balls are spreading out in the oil, then add maida or barik rava to the dough and knead it again the gulab jamuns are looking nice and fluffy for frying these balls on a low flame like this, it takes around 5-7 minutes when the gulab jamuns get a beautiful brown colour, take them out.
As you can see, the gulab jamuns are properly fried on the inside for half a kg of khoya, I have taken half a kg of sugar For gulab jamuns, the sugar syrup must be liquid in form and not thick that is why the cup used to measure sugar, is taken to measure water similarly once the syrup is boiling, add cardamom powder in it the cardamom taste in the syrup does not stay for long.
Which is why I had added some cardamom powder in the dough too once you boil this syrup on a low flame for about 2-3 minutes, you can switch off the flame immediately add the fried gulab jamuns in the syrup in half a kg of khoya, we get 70-75 medium sized gulab jamuns.
After 2-3 hours, the gulab jamuns get properly soaked in the syrup the texture is very soft on the inside try making this sweet dish and do tell me what you felt about it by commenting below! Don't forget to like and share, if you loved the post.
Stay tuned with Informative mind for more such amazing posts.
Thank you!
Hello knowledge seekers, I’m Ram patil. I’m the creator of "Informative Mind". I’m Here to ensure that, the reader'gains knowledge on wide variety of subjects like History, political science, Environment etc. Hope you have fruitful time scrolling down my blog. Do not hesitate to comment me your experience of reading every post. Thankyou.
0 comments:
Post a Comment