Perfect Gulab Jamun Recipe: If you also often make gulab jamun at home on any festival or when guests come, but they are not made exactly like the halwai. Today we are going to tell you some tricks. With which gulab jamun will be made exactly like the market one. Let’s know the recipe
Do you also like to make different types of sweets at home? But they are not made exactly like the ones prepared by the confectioner. This type of complaint is often heard from many people. Actually, whenever we make something at home, we prepare it in a very simple way.
On the other hand, the food items available in the market are made by experienced confectioners and chefs. In such a case, those things are made absolutely perfect. In such a case, you can also make dishes exactly like the market ones at home by adopting their tricks and tips for a Perfect Gulab Jamun Recipe.
Today, in this article, we are going to share the recipe of one such sweet dish, which you can prepare at home. While making it, you just have to follow some tricks of the confectioner. We are talking about Perfect Gulab Jamun Recipe. As soon as the name of this dessert comes to the tongue, everyone’s mouth starts watering, be it children or adults. Gulab Jamun is a traditional Indian sweet.
Due to which, whether there is a party or festival at home, people often welcome guests by making it. When it comes to making them at home, its texture is not right. In such a situation, they become bad. Today, we are going to share the recipe and secret tips of Perfect Gulab Jamun Recipe with you, which you must follow and try. Your Gulab Jamun will also be like the market.
Perfect Gulab Jamun Recipe
Material
- Refined flour – 100 grams
- Mawa – 250 grams
- Paneer – 100 grams (grated)
- Small batasha – 10-12
- Sugar – 500 grams (for syrup)
- Cardamom – 2 tablespoons (powdered)
- Refined oil or ghee – for frying
- Pistachios – finely chopped (for garnish)
prepare like this
- First of all you have to take mawa in a big plate.
- Now mash it well with the help of your palm and make it completely smooth.
- When the mawa becomes smooth, add flour to it.
- After mixing, now grate cheese in it.
- Mix the entire mixture once again and make round balls with the help of hands.
- Place small batasha in the centre of these prepared balls and then make them round.
- On the other hand, mix sugar and some water in a vessel on the gas and make one string syrup.
- After the syrup is prepared, mix cardamom powder on top.
- Now heat refined oil or desi ghee in a pan and add the prepared Gulab Jamun balls in it and keep stirring gently.
- Remember that we have to roast Gulab Jamun on very low flame. Otherwise, they will remain raw from inside and may even burn.
- After being fried well, take out all the Gulab Jamuns in a plate and put them in the prepared syrup.
- Your Gulab Jamun is ready. Take it out in a bowl and garnish it with finely chopped pistachios.
Follow these secret tricks of confectionery while making Gulab Jamun
- Whenever you make Gulab Jamun, mix one third of the paneer in the amount of mawa. By doing this, it will become soft.
- Always keep the syrup of Gulab Jamun neither too thin nor too thick.
- Mash the mawa thoroughly and make it completely smooth and then mix flour in it.
- Keep in mind that the flour has to be mixed only in such proportion that your Gulab Jamun gets bound.
- If there is too much flour then Gulab Jamun will become hard.
- Always put Gulab Jamun in lukewarm syrup, only then they will be filled with syrup and they will swell and become soft.
- If you put Gulab Jamun in very hot syrup, it will burst.
(Disclaimer: The information given here is based on general information. Before adopting it, definitely take medical advice. THE MONK does not confirm this.)
