Gulab Jamun
Soft & Delicious
Sweet | With Homemade Cottage Cheese | festive food
Gulab Jamun is a mouth-watering Indian sweet. It is a very popular dessert. In almost every occasion we
serve it. It has other names also like Pantua, Kalojam, etc. Gulab Jamun
is the love of India. Homemade cottage cheese (Chena) is used in this recipe along
with Khoa Kheer. For flavor I use cardamom. Just a few ingredients are
used in this recipe and make it the most delicious dessert in the world. The
correct proportion of cottage cheese and khoa kheer is very important for this recipe.
Many people choose many types of measurements. I also experimented a lot and
the best result for me is that taking an equal proportion of homemade cottage
cheese and khoa kheer. That makes the sweet perfectly soft inside. Gulab Jamun
is my favorite sweet ever.
If you have any query
about this recipe please write your comments in the comment section below.
Let's see our Ingredients and Methods of this recipe step by step.
Time
Total Time ( Preparation
& Cooking) – 30 minutes
Serves - 6
Ingredients
Ingredients
Quantity
|
|
1.Milk
|
1 liter
|
2.Lemon Juice
|
2 table spoon
|
3.Plain Flour
|
2 table spoon
|
4.Khoa Kheer
|
1 cup
|
5.Cardamom
|
8
|
6.Baking Powder
|
½ tea spoon
|
7.Clarified Butter
|
3 table spoon
|
8.Cooking Oil
|
2 cup
|
9.Sugar
|
1 cup
|
10.Water
|
2 cup
|
Equipments
- Dip Bottom Saucepan
- Frying Pan
- Long Spatula with loop
- Mixing Bowl
- Clear Cloth
- Stove
Method
- At first, make the cottage cheese (Chena). For this boil the milk on high heat. Take full fat milk to make this perfect. After boiling add the lemon juice. After a few 1-2 minutes, you will see the milk begins to curdle. Then turn off the heat. If the milk does not curdle then add more lemon juice. After the milk is fully curdled strain immediately in a thin clean cloth. Then keep it under running water to remove the smell of lemon juice. Then make a knot to the cloth and squeeze the excess water. Hang it for at least 30 minutes.
- After 30 minutes take out the cottage cheese or chena in a mixing bowl. Using your hands knead the chena for 3-4 minutes so the chena would be soft enough. This step is very important do not skip it if you want to make this sweet soft. Then add the khoa kheer to the chena. Knead again both ingredients to mix well. It is necessary to combine the chena and khoa kheer perfectly.
- Now crush the 5 cardamoms in pistol motor and make a powder of it. Then add it to the chena and khoa kheer mixture. Add the plain flour and 1 table spoon clarified butter or ghee also to it. Then mix all ingredients together properly. For this, I keep kneading almost 4-5 minutes. This time is perfect for this sweet.
- How would you know the kneading is perfect or not? Check your hand you will see that there is no mixture stick your hand. That means the kneading is perfectly done. Now you have to rest it for 15 minutes. Keep cover. It is very necessary.
- Now for the syrup add 2 cup of water and 1 cup of sugar and 3 slightly crushed cardamoms to a heavy bottom saucepan and brings to boil. Keep this ratio of sugar and water otherwise, the sweet won't perfect. After boil comes you have to keep boiling it for 5-6 minutes. The consistency of this syrup should not more thick or thin it should be medium. Now turn off the heat cover it and keep aside.
- Now take a small portion of the chena mixture and make a medium size ball. Make all the balls like this. Now heat the oil well. The temperature of the oil should be not too high it should be like Luke warm. Keep the flame on medium-low.
- Now add the balls 2-3 at a time. Fry in a batch. Do not fry much together. It would take 4-5 minutes for each batch or fry until light golden color. After frying the balls add to the Lukewarm syrup. Before adding to the syrup leave the balls for 30 seconds then add them. Leave the gulab jamun in the syrup for at least 1 hour.
After 1 hour you will see the gulab jamun increase
in size a bit. The soft gulab jamun is ready to serve.
Important Cooking Tips
- Do not over boil the milk much when making cottage cheese otherwise the cheese would hard.
- Keep the temperature of oil low like luke warm while frying the jamuns.
- Leave the gulab jamuns in the syrup for 1 hour must otherwise it would not get soft and sweet much.
For Any Query
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