Switch off the flame once u r halfway in cooking the jamuns and remove from the heat. This is for my friends who really wants to learn the trick of getting a perfect Jamun (Though I don't claim mine is perfect,still it's my take on Jamuns)Also it brings back the memories of my college days
Soak all the jamuns to the syrup. In my favourite sweet dishes Gulab Jamun is the Favourite one. The red gulab jamun is made using milk based dough and rosewater essence
After visiting her blog, am I bit confused to decide a recipe for blog hop from her array of recipes and ended up with this popular dessert from her kitchen
Once when I made it the dough was too hard and crumbly that resulted in hard gulabjamuns. I left the syrup simmering until I was ready to dunk the fried jamuns in it
So, for those of you who love Indian sweets and would like to make these at home from scratch, following tips will be helpful to achieve perfect gulabjamuns
Take the pan out from refrigerator, spread the jamuns, pour paneer mixture on it. Gullab jamuns. It takes the ideas from different cuisines and combines them into a single eating experience
Pour water in a saucepan, add sugar and bring to a boil over medium-high heat stirring until sugar dissolves add the cardamom and lemon juice and mix, don't forget that the longer you boil the syrup, the thicker it will be, so don't overcook it otherwise the gulab jamun would not soak the syrup
Now heat oil in a kadai for frying the jamuns. Gulab jamun, famous sweet in north India………there is no any occasion without this sweet in their place……………I loveeeeee this …………when I made first time the thing was it became brown out but it was not properly cooked inside then I understood where I went wrong and my next try was soooo nice……
Gulabjamuns are favourite to everyone and it can be prepared for all festival occasions. Make sure you keep in low flame while cooking the jamuns as it may get burnt easily
For GulabJamuns. Lumps will effect the texture of the Jamuns. Make smooth small balls from the dough. Serve GulabJamuns warm or cold,with a hearty drizzle of sugar syrup over it
The word, Gulab Jamun basically comes from the Persian word, “Gulab” meaning rose water, and “Jamun” is a Hindustani word referring to a South Asian Fruit, Jambul which resembles the dessert in Appearance
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