Gulab Jamun

gulab jamun
Ingredients for gulab jamun
In English
1 cup Milk Powder
2 tsp all purpose flour
1/2 tsp baking soda
1 tsp semolina
2 tbsp ghee
Whole milk just enough to make the dough
For the Sugar Syrup
2 cup Sugar
2 cup water
4 – 5 Cardamom
few drops of lemon
Oil for frying
In Roman Urdu
1 cup doodh ka powder
2 tsp maida
1/2 tsp baking soda
1 tsp suji
2 tbsp ghee
doodh, dough bnanay k liye
For the Sugar Syrup
2 cup cheeni
2 cup pani
4 – 5 elaichi
lemo k ras k kuch qatray
Tail fry krnay k liye
Cooking Methods
Direction In English
Soak the semolina in a 1/2 cup of water so as to make it soft. In a bowl mix milk powder, ghee, baking powder and flour. Drain out all the excess water from the soaked semolina and add it to the bowl. Now mix together by rubbing the mixture between your palms. Do not knead it. Add just enough of whole milk to make a medium-hard mixture. Cover with a damp yet dry kitchen towel and keep aside for 20 – 25 mins. Later divide the mixture into 18-20 portions. Make small balls. Place the balls on a plate. Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The balls should rise slowly to the top if the temperature is just right. Now take a slotted spoon and move it in circular motion in the oil, making sure not to touch the balls. This will shake the balls and even ensure even browing of all the balls. Adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly. This will ensure complete cooking from inside and even browning.Sugar Syrup

The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 2 cup of water. Add 4-5 cardamom pods. Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar. Add few drops of lemon this will ensure that once syrup cools down it does not solidify. Transfer this hot syrup into a serving dish. Keep it warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. Gulab jamun can be served warm or at room temperature.

Direction In Roman Urdu
Suji ko adha cup pani mai bhego dain ta k yeh naram ho jaye. Ak bowl mai doodh ka powder, ghee, baking powder aur maida mix krain. Soji mai sai pani gira dain aur bowl mai daal dain. Tamam ajza ko hathon sai achi trha milain. Is ko goondhna nhi. Ab is ami hasb e zrurt doodh daal kr thora si sakht dough bna lain. Gelay kitchen towel sai cover kr k 20-25 minutes k liye rakh dain. Mixture k 18-20 hisay kr lain. Is k chotay balls bna lain. Balls ko plate pr rakhtay jayein. Tail ko pehlay taiz aur phr darmiyani aanch pr garam krain. Balls ko pan ki side pr sai ak ak kr k daaltay jayain. Yeh pan ki teh mai baith jayain gain, inhay hilain nhi. Pan ko halkay sai hilatay jayain ta k balls ak hi side sai brown na ho. Taqreeban 5 minute k baad balls upr aa jayain gain. Agr temperaturetheek hua tou balls ahista ahista upr ayain gain. Ab ak seedha chamach lain aur tail k upr golai mai phairain. Chamach balls ko touch na kray. Yeh balls ko ghumayay ga aur woh hr side sai brown ho jayain gain. Agr temperature bht ziada hua tou balls tout jayain gain. Is liye temperature ko theek trha sai adjust krain ta k balls na tou totay na hi bht jldi brown ho jaye. Itn afry krain k achi trha andr tk pak jayain.Sugar Syrup

Syrup ko pehlay hi tyar kr lain aur garam rakhain. Syrup  ko bnanay k liye 2 cup cheeni ko pani mai daalain. Elaichi bhi shamil kr dain. Chamach sai mix krain aur darmiyani aanch pr 5 sai 10 minutes k liye pakain. Jb cheeni hal ho jaye tou aanch bnd kr dain. Ziada na pakain. Lemo k ras k kuch qatray daalain ta k cheeni jam na jaye. Is syrup ko ak serving dish main daalain aur garam hi rakhain. Fry kiye huay gulab jamun ko directly syrup mai hi daalain. Best results k liye gulab jamun ko pori raat k liye syrup mai rehany dain. Gulab jamun ko garam bhi paish kiya ja sakta hai aur room temperature pr bhi.

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