Gulab Jamun l गुलाब जामुन I Pankaj Bhadouria

Gujab Jamun is one of India’s most loved desserts! Khoya - milk solids, balls are deep fried to golden and soaked in syrup. This delicious sweet is best enjoyed hot!
Check out my special tips tp get your Gulab Jamun right every time!.
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Gulab Jamun Recipe

Gulab jamun is by far one of the most loved Indian desserts. Khoya balls are deep fried and soaked in syrup.
Here is the traditional recipe for how it is done in most places.
Preparation time: 20 minutes
Cooking time: 30 minutes
Makes: 16
Ingredients:

1½ cup Milk fudge (khoya)
¼ cup grated cottage cheese
¼tsp Soda bicarbonate
3tbsp Refined flour (maida)
¼tsp Green cardamom powder
2 cups Sugar
2 cups Water
Clarified butter (ghee) or refined oil to fry
½ tsp lemon juice
Method:
Grate khoya and mash cottage cheese.
Mix the two along with soda bicarbonate, refined flour, green cardamom powder and knead well together to make a soft dough. (If required, add a liitle water to make a soft dough).
Divide into sixteen equal portions and shape into balls.
Bring to boil the sugar with two cups of water.
Add the lemon juice to clarify the syrup and remove any scum that may come on the surface.
Simmer for 4-5 minutes to get a syrup of 1 string consistency.
Remove from heat.
Heat about 3” deep ghee/oil in a pan.
Add the balls and deep fry to hot and immediately reduce the heat to very low or remove from heat.
Push with the back of a spoon to move the gulab jamuns in the pan.
Return to heat on low heat till golden brown in color.
Drain and set aside for 3-4 minutes.
Soak in the hot sugar syrup for an hour before serving.
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Видео Gulab Jamun l गुलाब जामुन I Pankaj Bhadouria канала MasterChef Pankaj Bhadouria