Gulab Jamun recipi at home |

The recipe of Gulab Jamun did not originate in India.This recipe was invented in Persia.During the era of the Mughals, the Mughals tasted it and they loved the dish!In India, a lot of fruits were called jamuns.Even today, a lot of round fruits are called jamun or jambrul.The use of rosewater and orange blossom water was popular in Persia.The sweets that are made up of fried dough became a part of the Indian cuisine through Persia.Indians loved gulab jamuns when the dish was introduced to them during the Mughal era.But the fact is,This fried sweetened dumpling is not yours.Whenever we wish to eat gulab jamuns,We either get an instant gulab jamun mix from the grocery storesOr we buy it from a sweet shop.You don't need to do any of it anymore.Because if you can cook it at your place with very little ingredients that are easily availableThen why do you even need gulab jamun mix?Fix this recipe in your mind.

It has always been super helpful for me.First, add 9 parts of milk powder.Add 3 parts of all purpose flour into the milk powder.Add 1/4 part of semolina.Add baking soda.This is the mixture that you get in instant gulab jamun packets and you spend a lot of money on this.It's done already!9 parts of powdered milk,3 or 3/12 parts of whole purpose flour1/4 part of semolinaAnd some baking soda.

If you're using 9 tablespoons of powdered milk,Use less than a teaspoon of baking soda.Add equal amounts of sugar and water to prepare the sugar syrup.Ensure that the sugar syrup isn't too viscous.Because if it's too viscous, it won't seep into the gulab jamuns.Add some green cardamom into it.Pour some milk into the prepared instant gulab jamun mix.

Add some curd into it and prepare a soft dough out of it.Remember, milk powder will start releasing water as soon as you add curd or milk into it.Use less amount of water while kneading the dough.Very little.Dough and sugar syrup is ready!I've added some clarified butter into this.So if you're using 9 tablespoons of powdered milk,Add half a tablespoon or one teaspoon of clarified butter.Make small dough balls, don't make them too big.The dough should be softOr else, you'll end up cooking donuts.And then you'll say, "Ranveer, you didn't tell us."Ranveer told you to knead a soft dough.Pour some rosewater into the sugar syrup in the end.It'll enhance the flavour!Let's make a big stuffed gulab jamun.Let's make two!Add some gulkand and pistachios.

Close it from the top.It's important to close it from all sides.Or else, it'll start tearing apart in the oil.So instead of cooking gulab jamunYou'll end up cooking something else.This is the long gulab jamun which is super popular in Lucknow.It's very important to make sure that the clarified butter is being heated on a low flame.Put the gulab jamuns into the clarified butter.Cook the gulab jamuns unhurriedly.Make sure that they don't break.They'll slowly start floating on the top.You can see they're slowly coming towards the surface.

Keep stirring the gulab jamuns with the skimmer.Keep stirring them to make sure that they're evenly coloured.And..done!Add it into the sugar syrup, it shouldn't be boiling hot but it should be hot.Because if it isn't hot, it won't seep into gulab jamuns.The gulab jamuns are so light that they're floating on top of the sugar syrup.Eventually, they'll go down once the sugar syrup seeps into the balls.Oil is ready, let's fry the stuffed gulab jamuns as well.Gulab jamuns have started sinking to the bottom, this indicates that they have started absorbing the sugar syrup.

Gulab jamuns are known as gulab jamuns because they looks like the fruit jamunAnd they smell like roses because they're soaked in rose water.It looks like a jamun and smells like a gulab (rose).Fun fact,Gulab jamun isn't just a sweet,It's a real jamun fruit which is as big as a golf ball.It's grown in West Indies.If you pluck it, it smells like roses and it's edible.You may get it in Bengal, it's sold as gulab jamun.You may get it at Haldia as well.When Indians migrated to West Indies for labour, they saw a rose scented jamun like fruit.That's why, it's called gulab jamun even in West Indies.Gulab jamun is the only dish which is a sweet and a fruit as well!And it's done.

I told you,Silver leaf, pistachios and roses never fail in Indian desserts!Especially, in gulab jamuns.How will the dish be complete if I don't top it with rose petals?This beautifully decorated dish is for you,The stuffed gulab jamun is for me.The gulkand stuffing makes it irresistible!You don't even need to resist it, try it out!Cheers to Indian dessert!Cheers to cooking!And cheers to the joy and smile that gulab jamun brings every time.