Gulab Jamun Recipe

Gulab Jamun Recipe Ingredients:

• 300 gm – Mawa
• 100 gm – Paneer
• 300 gm – Cooking Oil (refind oil)
• 300 gm – Ghee
• 100 gm – Maida (fine flour)
• 600 gm – Sugar
• 12 – Green Cadamoms
• 10 – Almonds
• 10 – Cashew
• 12 – Pistachio
• 1 pinch – Saffron Leaves
• 1/2 cup – Milk

Gulab Jamun Recipe Instructions:

Step 1
First of all, we will grade 300 grams of mawa well. After this, we will also finely grade 100 grams of cheese brought from the market. If paneer brought from the market is not available then we will curdle half a kilo of milk and make paneer at home. Mix grated mawa and graded paneer in a big pan mash it with your palm and mix it well. Now add 80 grams of flour to the mixer and mix well. Make a smooth paste by kneading with the help of your palm for about 5 minutes. Once the mixture is ready, cover it and keep it aside.
Step 2
Coarsely chop all your dry fruits like almonds, cashews, and pistachios, and grind green cardamoms finely. Now we will prepare the syrup for Gulab Jamun. Put 600 grams of sugar, 500 grams of water, and half a cup of milk in a big non-stick pan and put it on the flame. Put 600 grams of sugar, 500 grams of water, and half a cup of milk in a big non-stick pan and put it on the flame. Keep stirring continuously with a slotted spoon and once a good boil comes, once the sugar syrup comes to a boil, add two pinches of cardamom powder. Slow down the flame and let it boil slowly for 2 minutes
Step 3
With the help of a slotted spoon, remove the dirty sugar particles on top of the sugar syrup and throw them away. Take out a little bit of the sugar syrup and check it with the help of both fingers. The sugar syrup should be slightly sticky. The syrup should be less than a thread thick. Once the sugar syrup is ready, turn off the flame and keep the sugar syrup aside.

Step 4
Now we will prepare the stuffing for Gulab Jamun. For that, take all your chopped nuts like chopped almonds, chopped cashews, chopped pistachios and two pinches of cardamom powder, half a teaspoon of sugar, and take a little mixture equal to two lemons from the mawa mixture. 1/4 pinch Basanti food color. Mix everything well. Our stuffing for Gulab Jamun is ready.

Step 5
In a big nonstick deep pan, mix 300 grams of refined oil and 300 grams of ghee and let it heat. By the time our ghee becomes so hot, we will prepare the Rasgulla balls. We will break the mawa mixture into small lemon-sized pieces and stuff those pieces one by one. Pick up one piece and press it a little with the help of palms and take a little stuffing with one finger and fill it inside and close its mouth well. And gently make a clockwise round shape. Keep in mind that the rasgulla balls should be completely smooth and there should not be any crack inside them, otherwise, they will burst in the pan.
Step 6
You can keep the size of the rasgulla balls small or big as per your choice but a lemon-sized ball is perfect because the rasgulla balls become a little bigger after dipping in sugar syrup. After all the Rasgulla balls are ready, we will test the heat of our cooking oil to see how hot it is. The cooking oil should not be very hot, just a little hot. To test it, we will put a very small piece of mawa mixture inside the cooking oil and see that it should slowly float to the top without changing its color, then our The flame is perfect if it comes up very quickly then our Rasgullas are too hot to fry. We will turn off the flame and stir the cooking oil with a slotted spoon to cool the oil a little.
Step 7
When our acha rasgulla is ready to fry, we will put 4 or 6 rasgulla balls inside the pan and slowly shake the pan. Rasgulla balls will start rising slowly, this reaction takes 1 to 2 minutes. When our Rasgullas slowly float to the surface, we will place the pan over the flame and increase the flame a little. With the help of a slotted spoon, slowly rotate the rasgullas in a clockwise direction. While rotating slowly, you will see that the color of the rasgulla will start getting dark little by little. We have to keep the rasgulla in red color, not too dark.
Step 8
It takes 2 to 3 minutes for the Rasgullas to turn red. When the Rasgullas get the perfect red color, with the help of a slotted spoon, we will take them out of the oil and put them inside our lukewarm sugar syrup. Sugar syrup should not be too hot and should not be too cold. Medium temperature. If you put your finger in it, it should feel hot, just that much hot. We don’t have to tamper with Rasgulla by adding sugar to it, it will automatically observe the sugar syrup. We will also add two pinches of saffron leaves inside the sugar syrup. Saffron leaf is optional, if you don’t have it then you can skip it.
Step 9
After dipping the rasgulla in sugar syrup, let the rasgullas remain in the sugar syrup for 15 minutes. The size of the rasgulla becomes a little bigger because it absorbs the sugar syrup well. All other rasgullas will also be prepared in the same method. After about half an hour, take out the rasgullas from the syrup in a serving bowl and garnish with some chopped pistachios on top.
So, our Gulab Jamun Recipe is ready, serve it hot.

Tips And Notes

1 – It takes a lot of time to make homemade mawa, so I prefer to buy mawa from the market. If you want, you can make mawa at home with milk. Similarly, if you want to make homemade paneer, you can make paneer at home by curdling the milk, otherwise, you can buy both of them fresh from the market and make them.
2 – While making a Gulab Jamun recipe, all the ingredients should have exactly the right ratio otherwise your Gulab Jamuns will burst in the cooking oil and will not be cooked properly. The flame should also be very perfect, neither too fast nor too slow.
3 – In many other recipes, people are told to add refined oil to the mawa mixture. This happens when there is some adulteration in your mawa and there is less smoothness in it. To compensate for the smoothness, refined oil is added separately to the mawa mixture, otherwise. There is no need to add refined if your mawa and paneer are pure.
4 – 100 pieces of Rasgulla are prepared by tearing one and a half kilos of milk and cheese inside one and a half kilos of mawa. Make Rasgulla by mixing mawa and cheese in the same proportion as the number of pieces required. The ingredients we have used in this recipe will yield approximately 26 to 27 Rasgullas. You can make the size smaller or bigger as per your choice.
5 – While putting the Rasgulla in the syrup, keep in mind that there should be a wide vessel for the syrup in which the Rasgulla can easily get space. Similarly, while frying the rasgullas in cooking oil, keep in mind that do not put too many rasgullas inside the pan, put only two less rasgullas that can fit and fry them.

6 – If you want to make black jam i.e. black rasgulla, then roast the rasgulla in cooking oil and take it out when it turns red. We should keep frying it till it turns black. When it turns black, fry it in cooking oil. Take it out and put it inside sugar syrup, in this way our black rasgulla will be ready.

Faq

Q: How many strings of gulab jamun syrup are there?
Ans: To make Gulab Jamun, the amount of sugar syrup should be less than one string. After the syrup cools down a bit, test the consistency of the sugar syrup with your thumb and finger. There should be only a slight stick inside it.
Q: How many gulab jamuns are prepared in 1 kg mawa?
Ans: If one and a half kilos of milk is torn into one and a half kilos of mawa and cheese is mixed in it, then as per the size of Gulab Jamun available in the market, 100 rasgullas are prepared from one and a half kilo of mawa. According to this, 65 to 70 rasgullas will be prepared in 1 kg mawa.
Q: What causes Gulab Jamun to burst?
Ans: The reason behind the bursting of Gulab Jamun is not mixing the ingredients in the right proportion and the flame not being perfect while frying the Rasgullas. Rasgullas often burst on high flame.

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