Gulab Jamun #eisunny

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wulkan
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Gulab Jamun

I personally love Pantua, very similar to Gulab Jamun. Except the Rose water. This one was nice too. This was my first time trying to make Gulab Jamun, and almost failed. But then adjusted the original recipe, and here I am.

So, I learnt a few things :
1. The type Khoya will determine how much flour you have to add. Moisture content varies from shop to shop
2. Too little flour means the Jamun will disintegrate and turn into ghee in the hot oil. Too much means the Jamun will be doughy and will not puff up.
3. Before you fry the dough balls, make sure to test a few small ones to see whether they hold up, puff up or disintegrate
4. The sugar syrup, needs to be warm - 35-60C when you add the fried dough balls in.
5. Add the dough balls immediately into the syrup once it reaches the perfect Jamun color. Hot dough balls will absorb the syrup better
6. Frying the dough balls in low - moderate heat will give you best results

Recipe

150g Khoya
55-60g paneer
20g flour
1 tsp ghee
1 tsp Baking powder
2 cup oil for frying

- grate the solid khoya and into it add the paneer. Mash it well and knead it with the heel of your palm until you are left with a smooth dough (with no grains. This is essential to form crack free Gulab Jamuns)
- Divide into 14-15g balls
-heat oil upto 120-130C
- On low heat, fry the balls and keep moving the jamuns so they don’t stick to the bottom. Be gentle.
- once they develop a golden brown color, add them directly into the sugar syrup

For the Syrup
1 cup Sugar
350ml water
1 tsp rose water
3-4 cardamom pods
10 saffron strands

- On low heat, mix everything and let the sugar dissolve. Let the syrup come to a boil. Boil for 3-4 mins on low heat, and turn off the heat. let it cool to 45C
- Meanwhile you can prepare the Gulab Jamun dough.

All my love,
feashts
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