Gulab Jaman

Gulab Jaman

Gulab Jaman a dessert nobody can ignore, one of the most tastiest and loved desserts in Indo-Pak. By bhabkitchen touch and methods the recipe is elevated to the top of taste and fragrance. Give your loved ones a homemade hygienic treat of gulab jaman! 
Cuisine: Asian
Type: Dessert

Ingredients

s. no Ingredient Quantity
1 Dried Evaporated Milk (khoya) 250 grams (1 pao)
2 Cottage Cheese (paneer) 125 grams (1/2 pao), grated
3 Eating Soda/baking Powder ½ teaspoon
4 All purpose flour (maida) 2 tablespoons, heaped
5 Green Cardamom (sabz ilaichi) 8-10, powdered
6 Sugar 250 grams
7 Oil For deep frying
8 Water 1 cup

 

Procedure for preparing Gulab Jamans:

  1. Take khoya in a bowl and mash it very well so that no lumps remain.
  2. Grate paneer/cheese (kadukash kerlein) then add it to mashed khoya.
  3. Mash khoya and paneer together so that they become single mixture.
  4. Add cardamom powder, maida, eating soda/baking powder and mash all ingredients well.
  5. Using small amount of milk (1-2 tbsp) and mix together the mixture to form a soft dough. Keep it aside for half an hour, covered.
  6. Make small round balls (choti goliyan) then put them aside, covered.
  7. To prepare sugar syrup (chashni), dissolve sugar in water and heat it in a pan.
  8. Once it becomes a thread consistency (aik taar chashni) then turn off the flame and keep it aside.
  9. Heat oil (or ghee) in a wok or frying pan then fry gulab jaman balls till they turn reddish brown. Take them out on kitchen towel to drain excess oil.
  10. Put all fried gulab jamans in sugar syrup pan and heat it on a low flame for 3-5 minutes.
  11. This will ensure that gulab jamans absorb sugar syrup. Do not over heat or gulab jamans would break apart. Serve warm.

Tips:

  • If you are unable to form balls, then add more maida.
  • Add few teaspoons of milk if mixture seems dry.
  • Always fry one gulab jaman and check if it is not breaking while frying. If breaks, then add more maida and mix the mixture well to form balls again.
  • If sugar syrup becomes hard, then add 2-3 tablespoon of water and heat it to bring it back on liquid state.

Leave a Reply