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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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