GULAB JAMUN RECIPE, TRADITIONAL SWEET, RASGULLA RECIPE

 GULAB JAMUN RECIPE, TRADITIONAL SWEET,  RASGULLA RECIPE 

The name of Gulab Jamun comes first as the oldest sweet of India. The meaning of the traditional sweet is Gulab Jamun. Khoya balls are deep fried and put in sugar syrup. This is such a sweet that is not made by everyone, only old-fashioned hands can make it good. Although instant mixes of Gulab jamun are also available in the market, but the old-fashioned way of making this dessert tastes good only at home. Be it any festival, or guest's arrival, Gulab Jamun is everyone's first choice. You can keep it for serve later, it lasts easily for 10 days. The main role in Gulab Jamun is made of khoya only, Gulab Jamun cannot be made from every khoya. Authentic Gulab Jamun is made from Hariyali Khoya, which is very tasty to eat and dissolves as soon as it goes in the mouth. In the olden times, when everything was made at home, khoya was made cold and used in summers. Due to being kept for a long time, the color of khoya turns green. That is why it was called Hariyali Khoya.

PREPARATION TIME -  10 minutes 

COOK TIME - 45  minutes
 
TOTAL TIME - 55  minutes

SERVINGS - 15 to 20 Gulab jamuns

INGREDIENT 

For khoya balls

Khoya - 250 gms

Paneer - 50 gas

Refind flour - 3 tbsp.

Baking powder- 1/4 tbsp. 

Cardamom powder- one pinch

One hand full of chironji or pistachios

Ghee for frying balls

For sugar syrup 

Sugar - 4 cups 

Lemon juice - 1tbs

Saffron- 3 to 4 threads 

METHOD 

How to make syrup (Chashni recipe)-

1 - First of all we will make sugar syrup. For it put sugar and 2 cups of water in a vessel.

2 - Cook, after the sugar dissolves well, cook for 1-2 minutes.  Add lemon juice in it.

3 - Now take it in the thumb and finger and see it. The syrup wire should not be a full one, half wire syrup is needed for this. 

How to make khoya balls

1- Mash the khoya and paneer together.

2- Now add baking soda, refined flour, cardamom powder and a little water or milk if required and mash it well, knead a smooth soft dough.

3- Take a Lemon size dough and stuff chironji or pistachios in the center and make smooth balls.

4- Now make 20 smooth ball of all khoya mixture by using ghee.

5- Heat ghee in a nonstick and put 5 to 6 balls at one time to fry them.

6 -Now fry all gulab jamuns in it on low flame. Fry it till it turns brown.

7 -Put these Gulab jamuns in the hot sugar syrup, let it steep for 15-20 minutes before serving, so that the sweetness gets absorbed inside.

8- Now serve Gulab jamuns hot, if you want, you can also add rabri to it.

PRECAUTION 

*While making the Gulab jamun dough, keep in mind that it should not be too wet or hard. 

*Make 1-2 Gulab jamuns and see if it not make smooth then add a little milk to it. 

* If your balls are cracking in pan then add some flour in your dough. 

Try this Gulab Jamun recipe in the upcoming  festivals and share your review with us.