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Gulab Jamun

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Gulab Jamun Recipe, gulab jamun with khoya recipe , How To Make Gulab Jamun Recipe

Gulab Jamun, a small waffle shaped balls deep fried and dipped in sugar syrup, popular in countries of the Indian subcontinent as India, Pakistan, Nepal and Bangladesh gulab jamuns are popular all over India. Every region in India serves these khoya rounds deep fried in ghee and soaked in hot saffron flavoured syrup.

Gulab jamun is actually a traditional Asian sweet which is most popular in India, Nepal, Bangladesh, Pakistan and Sri Lanka. It's there at each and every marriage, celebration, birthday and festivals. In brief when you organize any Indian celebration and decide to keep only one sweet, the chances are it's going to be gulab jamun! This lip smacking Gulab Jamun can't replace by any other Indian desserts.

 

Gulab jamun are de... Read More..

About Recipe

Pala podi methai, Pal poti inippu, Gunnah dudh Misti

How to make GULAB JAMUN

(109 ratings)
162 reviews so far
Prep time
mins
Cook time
25 mins
Total time
25 mins
GULAB JAMUN
Author : Vahchef
Main Ingredient : Sugar
Servings : 2 persons
Published date : December 18, 2016


Ingredients used in GULAB JAMUN
• Carnation milk powder - 2 cup.
• Sooji - 2 teaspoons.
• Milk just enough to make the dough - 0.
• Shotening - 2 teaspoons.
• Baking pdr - 1/2 teaspoons.
• All purpose flour - 2 teaspoons.
• Sugar - 2 cup.
• Oil - 1 to fry.
Method:
  1. In a bowl add sugar and water, lime juice bring it to boil if required add rose water also.In another bowl add milk powder, fat mix well then add mida or all purpose flour, baking powder mix well and now add the soked sooji remove the water and mix well.
  2. Now add little by little milk and make into a dough and keep a side for 10min.After 10min make the dough into small ball and deep fry then and add to the sugar syrup.





Cooking with images Dhudhachi bhukati madhur, Gulab jamun recipe, Halina pudi sihi





Articles


Gulab jamun is actually a traditional Asian sweet which is most popular in India, Nepal, Bangladesh, Pakistan and Sri Lanka. It's there at each and every marriage, celebration, birthday and festivals. In brief when you organize any Indian celebration and decide to keep only one sweet, the chances are it's going to be gulab jamun! This lip smacking Gulab Jamun can't replace by any other Indian desserts.

 

Gulab jamun are deep-fried dumpling made from khoya or mava (a thickened blend obtained after boiling milk.) which are dipped in rose flavored sugar syrup generally flavored with cardamom and saffron. Also, the uniformity of gulab jamuns made from Khoya is very smooth that they can literally dissolve in the mouth.  It may also be made using milk powder, usually though khoya can be used to produce this lip smacking sweet.

 

Gulab Jamun are soft, spongy and delectably sweet and so I can bet that I don't know anyone who does not like Gulab Jamuns. Jamun is known as Roseberry in India, because the shape of this sweet is around and rose water is used so it can have a fresh essence, it's famously known as Gulab Jamun.

 

The name Gulab Jamun arises from the Urdu/Persian language where gulab is actually a rose and jamun is a plum like fruit indigenous to South Asia. When these donuts are deep-fried they look like small dark plums and because they are soaked in the rose aromatic syrup, therefore, the Gulab Jamun.

 

Nowadays, Gulab Jamuns can be found in cans and also in other ready-made variations.

 

Types:

 

There are several varieties of   gulab jamun   and each variety contains a unique flavor and look.

 

Gulab jamun will get its brownish by deep frying the khoya or mava, which are dipped in rose flavored sugar syrup.

 

 In other kinds of gulab jamun, sugar is put in the batter, and after frying, the sugar caramelize, provides it with its darkish, almost black color, which happens to be then known as kala jamun or "black jamun". The sugar syrup may be substituted with (a little) diluted maple syrup to get a gulab jamun with a Canadian taste.

 

Nutrients in Gulab Jamun:

 

One gulab jamun ball is the size of a ping-pong ball. Based upon recipe different versions, calories and nutrition specifics will vary, but each ball usually has about 140 calories. a single ball has 135 calories, 7-8 grams’ fat, 8-10 mg cholesterol, 38 mg sodium, 15 grams’ carbohydrates, no fiber and 2 g protein. Because the balls are made using milk, fortunately they are full of calcium; an individual sweet ball has in close proximity to 10 % of the suggested daily value.


comments

 


 
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  • profile image
  • vahuser

    •  14  
    •  391  
    •  5  
   2017-05-14

wah! Wah!Vahrehvah Chef. I tried your recipe on Gulab Jamun with my daughter. It...

  • profile image
  • Parul Goyal

    •  14  
    •  391  
    •  5  
   2013-09-16

can we use cream powder nstead of mil powder

 
  • profile image
  • Anitha Kavati

    •  14  
    •  391  
    •  5  
   2013-10-02

can't we make it with Gulab Jamun MIX....

 

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  • satyavathi m

    •  14  
    •  391  
    •  5  
   2013-10-04

I like your recipies. very nice taste and easy to do.

  • profile image
  • santosh wadekar

    •  14  
    •  391  
    •  5  
   2013-10-05

awesome chef..... referring all of u r recipes .... thank u so much

  • profile image
  • rAspBerrY105

    •  14  
    •  391  
    •  5  
   2013-10-18

it is like Robin Hood Flour, It's used for baking cakes and cookies, or Pizz...


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  • farhafuzzy

    •  14  
    •  391  
    •  5  
   2013-10-30

thats for the lazy, never take shortcuts in cooking, do it with love

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  • Shraddha Pandya

    •  14  
    •  391  
    •  5  
   2013-11-15

thank u very much chef for this superb recipe coz here i m not able to get khoya...

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  • meg M

    •  14  
    •  391  
    •  5  
   2013-11-17

Mine broke :( and half was uncooked inside and few were good...?


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  • diaalsto

    •  14  
    •  391  
    •  5  
   2013-11-30

how much is in grams??

 
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  • Ajit D

    •  14  
    •  391  
    •  5  
   2013-12-12

should the jammuns be hot while dipping them in the chasni??

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  • Charanya Ramakrishnan

    •  14  
    •  391  
    •  5  
   2013-12-13

thank u chef! my gulab jamuns came out very well! ?


 


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