Gulab jamun is an Indian Sweet Dish and it is very popular in India. It is prepared using fresh Mawa(Dried milk).
In every wedding, the bride’s sisters feed this sweet dish to the groom’s mouth forcefully, you must have seen this many times, it has become like a tradition.
If not made at a wedding, then people say, without Gulab Jamun was not enjoyed.
It is not very difficult to make, you can make these delicious dishes easily at home.
Ingredients for Gulab Jamun
- Mawa(Dried milk) 300 grams
- Cottage cheese 100 grams
- Maida 50 grams
- 10 Cashew pieces
- 10-15 raisins
- Sugar 700 grams
- Ghee for frying Gulab Jamun
Method of making – How to make Gulab Jamun
First, prepare for sugar syrup
To make sugar syrup put sugar in a pan and add half quantity water in it and keep it on fire to make syrup.
Try to stick the syrup between the thumb and finger, the syrup should be stick between the finger and thumb, half the wire syrup i.e. the wire should be a very short distance between finger and thumb, keep the syrup to cool down.
Put the Mawa, paneer, and maida in a wide and large pot and rub until it starts to soften.
Take out a little Mawa from the prepared Mawa, flatten it on the palm and place 3-4 pieces of cashew nuts and a raisin over it. After lifting the Mawa from all the sides, close the cashew raisins inside the Mawa, now keep it between the two palms and make round shape ball, after the Mawa is well-formed, keep it in a plate. Prepare the balls in the same way from all the Mawa.
Put ghee in the pan and heat it, and after heat put round shape ball of Mawa in ghee.
Stir according to the size of the pan, put in the frying pan and fry, keep the gas low. While frying the, do not press it, pour hot ghee over it and fry it gently, fry them till it turns in brown color. Remove Gulab Jamun from the pan and place it on a plate.
When the fried gulab jamuns cool down, put them in the syrup.
Gulab Jamuns will be sweetened by soaking sweet juice in 1 hour.
After 1 hour you can start to enjoy gulab jamun with your family members and friends.
Later, whenever you feel like eating, keep the Chasani and Gulab Jamun on a low flame and heat it. The pleasure of eating hot – hot is different.