Gulab Jamun banane ka tarika - is prepared when small balls are made from the kneaded mixture of all-purpose flour, khoya, sugar, egg and these balls are then deep fried until golden brown and then these fried balls are dipped in cardamom flavoured sugar syrup. Gulab Jamun Recipe preparation is not so easy and requires good cooking skills and techniques and the proportion in the balls mixture must also be accurate.
Gulab Jamun banane ka tarika is a most common type of sweets in Pakistan and enjoyed in every occasion and festivals, readily available on each and every sweet shop and also made in homes. Its milk and all-purpose flour based south Asian dessert very common in Pakistan, India, Nepal and Bangladesh mainly. It is made mainly from milk and all-purpose flour, traditionally from fresh khoya. It is often garnished with dried nuts such as almonds to enhance flavour.
“One ball has 142 calories, 8 g fat, 10 mg cholesterol, 40 mg sodium, 16.5 g carbohydrates, no fiber and 2g protein.”
Recipe in English
Gulab Jamun Ingredients
- Gram Flour: 1/8 kg (125 grams)
- Khoya: 1/8 kg (250 grams)
- Eggs: 2 pcs
- Baking Powder: 1 tbsp
- Cooking Oil: for frying
- Cook 1 kg sugar in 2 cups of water.
- Remove when it gets one string consistency.
- Add 10 ground cardamoms.
- Add all purpose flour (maida), khoya, baking powder and eggs. Mix well.
- Make small balls from the mixture and place aside for some time.
- Heat oil in wok and fry balls at low heat.
- As they inflate and turn golden, it's all done.
- Tasteful gulab jamuns are ready to serve.
Gulab Jamuns in Pakistan
Gulab jamun recipe
is a Pakistani sweet eaten from Karachi to Kashmir. It is one of the prime sweets distributed at celebrations and happy moments.
In Pakistani and Asian Muslims culture, a term Munh Meetha Karana (to sweeten the mouth) is used when there is some sort of happiness takes place. And people go and buy gulab jamuns or rasgulla to sweeten the mouth of relatives, friends and family.
So it's time to sweeten the mouth with your homemade gulab jamuns.
Gulab Jamun Making Tips, Problems and Solutions:
Problem: Gulab Jamun Becomes Hard
Things you can do to make gulab jamun softer are as following:
- Knead the dough as much as possible.
- Add a pinch of baking soda or Eno in the flour while making the dough.
- First fry gulab jamuns on low flame until they turn light brown in color. Remove them from the pan and cool on room temperature. Fry them again on high flame on couple of minutes. Using this tip, your gulab jamuns would be softer than those you made before.
- Don't fry all gulab jaman balls at once but 3-4 at one time meanwhile keep them stirring.
- After frying gulab jamuns, let them cool first and then soak in the sugar syrup. Also make sure that sugar syrup is at medium temperature.
- If you roll dough with hard hands, this will also create gulab jamuns hard. In order to get rid of this problem, you should always roll the dough into balls with soft hands. Grease your hands with oil and then roll the balls, this will make them softer.
Problem: Gulab Jamun Cracks
- If you mistakenly add excessive amount of baking powder, it will put the cracks on gulab jamuns. To cope with this problem, always ensure you add baking powder or baking soda exactly according to the recipe.
- Make sure you knead the dough thoroughly. Dough must be soft and smooth and if it is not kneaded well, it would allow cracks on gulab jamuns.
- If oil is heated too much or not heated at all, it will cause the cracks. So it is advised to heat the oil high first and then switch it to medium low.
- Fry all gulab jamun balls on low heat until they are perfectly browned.
Problem: Gulab Jamun Breaks While Frying:
Reason of gulab jamuns breaking in oil is the absence of moisture in the dough and when they come into the hot oil, they break.
Keep the dough moist. While frying gulab jamuns, keep remaining ones covered with a wet cloth. This will keep the moist on them.
History of Gulab Jamun
Gulab jamun was made first time in India; some believe that it was brought by Persians who came to India. Another belief about it suggests that it was introduced by cook of Mughal king Shah Jahan.
The term Gulab Jamun consists of two different words in which 'gulab' refers to rosewater which is part of the recipe. Whereas 'jamun' is a fruit grown in Pakistan. As it is scented with rose-water and looks like jamun fruit, it was named Gulab Jamun.
KFoods.com presents an easy gulab jamun recipe in Urdu and English. This recipe is very simple, go make and enjoy with your loved ones.