Gulab Jamun Recipe – Easy Indian Dessert
One of the most delicious desserts of Indian cuisine is Gulab Jamun. This dessert, the main ingredient of which is saffron, is thrown into sherbet with rose water. It is also of interest in Nepal, Pakistan, Bangladesh and Maldives. Some changes can be made in the preparation according to the country. Cheese powder or milk powder is included in the dessert. If the ingredients are ready, let’s see how to make gulab jamun, which is known as an Indian dessert.
Preparation Time : 15 minutes
Cooking Time: 25 minutes
How Many Persons: 6 Persons
For Gulab Jamun Materials
1 teaspoon of flour
2 teaspoons of powdered milk (not used for coffee, used for pastries)
1 tablespoon of butter
2 tablespoons of semolina
1 teaspoon of baking soda
Lots of oil
3 tablespoons of milk
1 glass of water
2 cups granulated sugar
Juice of half a lemon
Gulab Jamun How To
For sherbet; First, take the water and granulated sugar in the pot and let it boil.
When the syrup boils, add lemon juice and when it gets a thick consistency, take it off the stove and let it cool.
For dough; Add 2 teaspoons of powdered milk to a large bowl.
Add semolina, baking soda and softened butter on it.
Gradually add milk and mix. Let the mixture you prepared stand at room temperature for 15 minutes.
Then add flour little by little to get a soft dough.
Tear off walnut-sized pieces from the dough you prepared.
Wet your palms and shape the dough into a round shape with your hands.
In the meantime, heat a deep pan by adding oil.
When the oil is hot, lower the stove and fry the dough by throwing it into the oil.
Make sure that the dough is cooked on all sides with the help of a colander.
Put the fried dough in cold syrup and wait for it to absorb the syrup.
Cut the prepared desserts in half. You can serve it by adding mascarpone cheese, ice cream or cream to the inside. Enjoy your meal.
What are the Tips for Indian Dessert Recipe?
The original dessert also contains cardamom. If you wish, you can crush 2-3 cardamom seeds and add them to the dough.
Always use a colander to prevent the dough from falling apart during cooking. Do not immerse the fork.
You can adjust the consistency of the dough more easily with milk. But be careful not to use too much milk.