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Gulab Jamun 1 Jar
Gulab Jamun literally translated to rose
berries, while rose means gulab and jamun
are deep purple colour berries. Wondering
how to make gulab jamun? You've come to
the right place. Yes, you can now make
India's favourite sweet in the comfort of
your home and relish this delectable Indian
sweet with family and friends on any special
(Rs500.00 Per Kilo)
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Ingredients of Gulab Jamun:
Perfect gulab Jamun recipe made with simple
and easy ingredients. Made with khoya and doused
in cardamom hinted sugar syrup, this gulab jamun
recipe just can't get better than this. 1 tbsp Refined
flour or soojee 1/4 tsp Baking soda 2 cups Sugar 2
cups Water 2 tbsp Milk (mixed with a little water) 4
Green cardamoms (slightly crushed) How to Make
Gulab Jamun 1.With the heel of your palm or the
base of a flat metal bowl, mash the khoya, so that no
grains remain. 2.Mix in the flour and baking soda and
knead into firm dough. You can use a food processor
too. 3.The dough should be firm but pliable and should
not feel dry. If it does feel dry, wet your hands and
work the dough again. 4.Shape the dough into marble-
sized balls (jamuns) that are smooth and creaseless.
The shape can be round or oblong. 5.Heat ghee in the
kadahi till a piece of dough tossed in comes up at once.
6.Lower heat and fry a cube of bread till light brown
(this lowers the temperature of the ghee). 7.Lift out
bread and add as many jamuns as will fit in, without
one touching the other. 8.Keeping the heat low, fry
these till a golden brown all over. 9.Drain the jamuns
out of the ghee, and fry the next lot, increasing the heat
for a few seconds and then lowering it again before
adding the jamuns. 10.Keep the gulab jamuns aside till
the syrup is ready. 11.Mix the sugar and water and place
over low heat, stirring till the sugar dissolves. Make sure
it does not boil. 12.Increase the heat once the sugar
dissolves, and then bring mixture to a boil. 13.Add the
milk and water mixture and continue boiling over high
flame, without stirring. 14.Skim off any scum that collects
on the sides of the pan. 15.Cook till syrup thickens a bit.
A finger dipped in slightly cold syrup should form a coating
on it for a few seconds. 16.Take syrup off stove and cool
for a minimum of half an hour. Strain through a fine nylon
sieve or muslin cloth. 17.Add cardamom and bring syrup to
a boil again. 18.Add the fried gulab jamuns to it and put off
the heat. Let jamuns soak for at least half an hour before serving.
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- Total Product Weight with Packaging- 1.1 Kg
- Made 0f Virgin Aluminium,Steel and plastic
- Branded product
- Good for 2-3 person
- Automatic rice cooker
- Removeable aluminium pot
- NOTE; COLOR OF GOOD WILL BE SEND ACCORDING TO STOCK EXISTING.