How to prepare Gulab Jamun recipe

Gulab Jamun recipe

Today we have come to you Gulab Jamun recipe. Many people like  Gulab Jamun , but what is in Mawa Gulab Jamun That is why people ask us how to make Gulab Jamun recipe with Khoya You also try the recipe for making Mawa Gulab Jamun.

Recipe of rose berries

  • Servings: 4 person
  • Difficulty: Medium

 Gulab Jamun Ingredients

  • Mawa(Khoya)  – 300 gm,
  • Sugar  – 600 grams,
  • Maida – 50 grams (2 tbsp),
  • Cashew nuts – 01 big spoons, (finely chopped),
  • Pistachio – 01 tbsp (finely chopped),
  • Bating  soda -1/4 teaspoon,
  • Cardamom powder-  1/4 teaspoon,
  • Ghee – for frying

How To Make Gulab Jamun

For Gulab Jamun Recipe first mix Mawa (Khoya), Eating soda, Cardamom powder and flour in a large pot and make it soft and smooth by knit like flour. After this, cover the mixture with wet cloth and prepare the syrup.To make the syrup, mix sugar and two large cups of water in a pan and mix it on the gas. After sugar dissolves in water, cook it on medium heat for about 10 minutes.

After 10 minutes, take two to four drops of sugar solution in a spoon and cool down and stick to two fingers. If a wire starts becoming like a wire, then it means Gulab Jamun Syrup is prepared . Remove it from the gas.

For this, take a little mixture of Mawa (lost) mixture and flatten it and place five-six pieces of cashew nuts and pistachios in between and close it from all sides and make the round. Similarly, prepare all the mixture balls.

After this, heat the ghee on a high flame in a bowl. When the ghee is warmed, slow the flame and add rose bamboo spoons to it and fry it. Put the hot ghee on the whistles while frying them.

But keep in mind that there is no tingling in the gale, otherwise they will get worse. When these balls are brown color, take them out of ghee and put them in sugar syrup.

Now your Gulab Jamun recipe is complete. Gulab Jamun in adequate quantity in 30 minutes, absorbs the syrup in a sufficient quantity and becomes ready to eat. Now remove them in the plate and serve hot.

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