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There is talk of sweets in India and Gulab Jamun is not mentioned, this cannot happen. This dessert is the life of every special occasion. Whether it is marriage, festival or someone’s birthday – Gulab Jamun enhances the taste of every event. It is common for food to be brought from the confectionery, but if you make this Gulab Jamun at home, then it is something else.

Today we are going to tell you a traditional Gulab Jamun recipe that you can easily make at home. For this you do not need more expensive or difficult items, just some basic material and a little hard work.

Materials required to make Gulab Jamun

The most important thing to make Gulab Jamun is Mawa, also known as Khoya. Apart from this, some more important things are also required which are as follows:

• Mawa (Khoya) – 1 Cup

• Flour – 2 tablespoons

• Baking soda – a pinch

• Milk – as per need

• Ghee or oil – to fry

To make sugar syrup:

• Sugar – 2 cups

• Water – 1.5 cups

• Cardamom-3-4

• Rose water – 1 tsp

• Saffron – Some threads (optional)

If you do not have mawa, then you can also make Gulab Jamun with milk powder. For this, you can prepare flour by mixing 1 cup of milk powder, 1 tablespoon maida and a little milk.

Method of making Gulab Jamun: Step by Step Guide

Making Gulab Jamun is an art, but it is also very easy to make it in the right way. By following the steps given below, you can also make perfect Gulab Jamun.

1. First of all, mash the mawa well by hand so that it becomes very smooth. Add maida and baking soda to it and knead soft dough by hand. Add some milk if needed.

2. Now make small round balls with this mixture. Keep in mind that there is no crack in the balls, otherwise they can burst while frying.

3. Heat oil or ghee in a deep pan on the other side. When the oil is hot, add gulab jamun balls to it slowly and fry till it turns golden brown.

4. When the balls fry well, take them out and keep them on the tissue paper so that the excess oil comes out.

5. Now make sugar syrup. For this, add sugar in water and boil it. When a thick texture of a wire starts coming in the syrup, add cardamom, saffron and rose water to it.

6. Now put the fried Gulab Jamun in the hot syrup and leave it immersed for at least 2 hours so that they absorb the juice well.

Gulab Jamuns to keep in mind while making Jamun

It is very important to take care of certain things while making Gulab Jamun. If you keep these small things in mind, then your Gulab Jamuns will become exactly like confectionery.

• Mawa should always be of fresh and good quality.

• The dough should not be too hard or too soft, otherwise Gulab Jamuns may burst or remain raw from inside.

• The oil should not be very hot while frying, otherwise Gulab Jamuns will be black from outside and raw from inside.

• The syrup should be light thick, more thin or thick syrup is not well in Gulab Jamun.

• The syrup should be hot when you put gulab jamuns in it, but not boiling.

conclusion

Gulab Jamun is a dessert that is a favorite of every Indian. It is not difficult to make it at home, just a little patience and the right method is needed. When you eat gulab jamuns made at home made at home, you will also feel faded by the market sweets. Next time a special opportunity comes, make Gulab Jamun and give a sweet surprise to your family and guests.