Hi friends...
Today I'm here with a Simple Sweet, Yet Special among our Favorite list...
Yes... It is None other than GULAB JAMUN....
I made these,Last week, for Mother's Day this year...
Nowadays... U get lots of choices in sweets, like Milk Sweets, Nuts sweets, Bengali Sweets,
Baklava, Karachi sweets, North Indian, Gujarati,..etc...
But Way back in 80s & 90s, We hardly had access to such sweet shops....
In Lala Mittai kadai & Arya bhavan, We used to get sweets like Jaangri, Badhusha, Boondhi, Laddu, Mysore pak(Not the soft ones, like now....)))
So Gulab Jamuns gave its entry in 80s & every household tried to put their hands in this,
Few succeeded, Many failed Miserably....
My mom is a cooking expert,Cooks so tasty & quick too.
She used to buy litres of Fresh milk, Keep in big vessel,
Keep stirring for hours & make Khoa, All by herself....
Being in a big joint family, She usually makes a lot...
Not only for us, But also distribute among our relatives too....
Still today, No one can beat her Jamuns...
Ok... Now let's come to our jamuns....
Today,I used MTR Gulab Jamun mix-The best always(according to me...)
METHOD:
Measure the mix in a Cup,
For 1 cup of mix,we need less than 1/4 cup of Milk(not water,as put on the pack)
Now,Slowly add the milk & slightly knead it to a soft Dough.
(Never press hard with your palms,But use only your Fingers)
Keep aside just for few mins...
Making Sugar Syrup-Jeera
In a broad pan,Take 2 Cups of sugar & 1/2 Cup of water,
Keep on flame,Let the Sugar dissolves completely..
Now add 2Tsp of Milk_ To remove the Dirts in Sugar...
The impurities will float like bubbles,just discard it using a ladle...Sugar syrup does not need any Consistency,like We take for other sweets...
Just a thin syrup ,will do...
Now Switch of the stove...
Few add Rose essence to the syrup,But i prefer to be natural taste.
Making of Jamuns
Lets now start making the Jamuns...
Take the dough,Roll into Small balls
If you make Big size,The Jamuns will turn out bigger,
As i prefer Small sized Jamuns, I roll small ones only...
The balls should be smooth,that there should not be any cracks on it...
Keep the rolled balls only on Greased plate.
Today I'm here with a Simple Sweet, Yet Special among our Favorite list...
Yes... It is None other than GULAB JAMUN....
I made these,Last week, for Mother's Day this year...
Nowadays... U get lots of choices in sweets, like Milk Sweets, Nuts sweets, Bengali Sweets,
Baklava, Karachi sweets, North Indian, Gujarati,..etc...
But Way back in 80s & 90s, We hardly had access to such sweet shops....
In Lala Mittai kadai & Arya bhavan, We used to get sweets like Jaangri, Badhusha, Boondhi, Laddu, Mysore pak(Not the soft ones, like now....)))
So Gulab Jamuns gave its entry in 80s & every household tried to put their hands in this,
Few succeeded, Many failed Miserably....
My mom is a cooking expert,Cooks so tasty & quick too.
Keep stirring for hours & make Khoa, All by herself....
Being in a big joint family, She usually makes a lot...
Not only for us, But also distribute among our relatives too....
Still today, No one can beat her Jamuns...
Ok... Now let's come to our jamuns....
Today,I used MTR Gulab Jamun mix-The best always(according to me...)
METHOD:
Measure the mix in a Cup,
For 1 cup of mix,we need less than 1/4 cup of Milk(not water,as put on the pack)
Now,Slowly add the milk & slightly knead it to a soft Dough.
 |
| Dont use Water,Use MILK to make the Dough |
(Never press hard with your palms,But use only your Fingers)
Keep aside just for few mins...
Making Sugar Syrup-Jeera
In a broad pan,Take 2 Cups of sugar & 1/2 Cup of water,
Keep on flame,Let the Sugar dissolves completely..
Now add 2Tsp of Milk_ To remove the Dirts in Sugar...
 |
| Adding Milk to Jeera,to remove dirts |
Just a thin syrup ,will do...
Now Switch of the stove...
Few add Rose essence to the syrup,But i prefer to be natural taste.
Making of Jamuns
Lets now start making the Jamuns...
Take the dough,Roll into Small balls
If you make Big size,The Jamuns will turn out bigger,
As i prefer Small sized Jamuns, I roll small ones only...
The balls should be smooth,that there should not be any cracks on it...
Keep the rolled balls only on Greased plate.
 |
| Grease the plate to place the balls |
 |
| Make even sized Balls |
 |
| If the balls are not shped properly,Jamuns will crack & break later. |
JAMUNS IN JEERA
Always fry the Jamuns in medium hot oil.
 |
| Drop only few balls at a time. |
Dont put too many in oil, at a same time..It may break.
Either the Jamuns or Syrup(any one) can be hot...
If both are hot,It may break.
So Put hot fried Jamuns in already prepared Syrup..
You can Transfer immersed Jamuns to a container & add next batch of Jamuns.
You can garnish the Jamuns with Sliced Nuts & saffron strands.
