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
For this week, I am hopping with Deeksha of deesKitchen. For Jamuns balls. 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
Both will make delicious gulabjamunswith a slight difference in the texture. Drop a few balls at a time, gently swirling the oil for jamuns to float and then slowly moving each ball with a skimmer strainer, at frequent intervals allowing them to brown evenly
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……
You can serve these delicious melt in mouth GulabJamuns warm, cold or chilled on their own, garnished with slivered almonds or pistachio and a generous spoonful of sugar syrup drizzled on top
1) Mix Saffron with some water in a bowl. 11) Crack open onto the top 1 Large Egg - kept at room temperature12) Mix with hand and gather into a dough ball. 13) Rolling in your hands, make small balls with the dough, making sure they are round and smooth and have no cracks14) Make all balls and then keep adding the balls to the hot oil. 15) Stir with light hands so they roll in the oil and are cooked evenly all over16) Once cooked and brown in colour remove with a slotted spoon17) Keep adding the fried balls to the hot syrup till all have been added. 19) Serve hot, warm or cold with chopped nuts. 19) Serve hot, warm or cold with chopped nuts
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
Also known as Lalmohan it is served with yogurt in some areas. 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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