GUB JAMBOO
This is one of the first few words that Aarav learned. And One of the first foods he liked. Whenever I asked him what he wants for dessert ? GUB JAMBOO was always the answer. Growing up I always saw my parents make Gulab Jamun for my brother. We would order fresh Khoya (Mawa) from a special shop. And both my parents would be lovingly create this beloved dish.
As for my cooking skills and interest 7 years ago I wouldn't have thought to even try making Gulab Jamun. But after moving to USA it like make it just think of it. Cause Ready made wasn't near to what we have had for years and making Gulab Jamun from Instant package wasn't satisfying either.
Here in USA you can't have fresh Khoya (Mawa). And making one from milk is a task too long for my patience level for cooking. So when I found Mava powder in the grocery store I thought to give a try. And the result was definitely better than Instant package.
Tips :
Prep Time : 20 Minutes
Cook time : 40 minutes
Ingredients : For 10 medium size Jamuns
For Syrup :
2 cups Sugar
1 /2 cups Water
A pinch of Cardamom Powder
3-4 strand of Saffron
1 TSP lemon Juice
For Jamuns :
1/2 cups Milk OR Mawa powder (5 TBS)
1 TBS All Purpose flour (Maida)
1 TSP Ghee (Clarified Butter)
1/4 cup Milk (use only as much as needed)
1/8 TSP Baking Soda (A little more than a pinch)
1 TSP Cashew nut powder
1/4 TSP Cardemom powder and saffron
Oil to fry
Let's start cooking.
Syrup:
Mix Sugar and water in a medium pan. Put it on a low heat for 8-10 minutes.
When syrup start bubbling up add Lemon Juice, Cardamoms powder and Saffron.
Jamuns :
Mix Milk OR mawa powder, All purpose flour,Cashew Nut Powder, cardamom-saffron and Baking soda in a bowl.
Add ghee and mix thoroughly.
Start Adding milk little by little. Don't add to much at a time. Or you will end up with too lumpy dough.
Cover it with wet cloth for 15-20 minutes.
Knead the dough for 2-3 minutes until its smooth and starts to come off easily from the bowl.
Make small round Jamuns. (Any shape kids can make) Jamuns will rise in size after frying and again after soaking it in the syrup. So keep this in mind when you make balls.
Make sure to cover the dough and Jamuns with wet cloth until you are ready to fry them. Cause drying will cause cracks once fried.
Put the oil in medium size frying pan to heat up.
Check the oil temperature by adding the a small ball. If the small ball comes on top immediately then the oil is ready to fry.
Fry few jamuns at a time.
Add them to syrup immediately.
Let them sit for at least an hour before serving.
This is one of the first few words that Aarav learned. And One of the first foods he liked. Whenever I asked him what he wants for dessert ? GUB JAMBOO was always the answer. Growing up I always saw my parents make Gulab Jamun for my brother. We would order fresh Khoya (Mawa) from a special shop. And both my parents would be lovingly create this beloved dish.As for my cooking skills and interest 7 years ago I wouldn't have thought to even try making Gulab Jamun. But after moving to USA it like make it just think of it. Cause Ready made wasn't near to what we have had for years and making Gulab Jamun from Instant package wasn't satisfying either.Here in USA you can't have fresh Khoya (Mawa). And making one from milk is a task too long for my patience level for cooking. So when I found Mava powder in the grocery store I thought to give a try. And the result was definitely better than Instant package.
Tips :
- Add some flavors in the Jamuns (balls). They taste heavenly with little bit of flavor in them.
- Fry the Jamuns(balls) on medium-law hit.
- Very hot oil will burn them from outside and won't cook from inside.They will taste like dough.
- Add a few drops of lemon in the syrup to prevent it from crystallizing.
- Syrup and Jamuns both should be hot when you add Jamuns to syrup. So the Jamuns will absorb the syrup quickly.
- Wait at least for an hour after adding the Jamuns to the Syrup before tasting. I know it's difficult but if a little boy can wait you sure can.
Prep Time : 20 Minutes
Cook time : 40 minutes
Ingredients : For 10 medium size Jamuns
For Syrup :
2 cups Sugar
1 /2 cups Water
A pinch of Cardamom Powder
3-4 strand of Saffron
1 TSP lemon Juice
For Jamuns :
1/2 cups Milk OR Mawa powder (5 TBS)
1 TBS All Purpose flour (Maida)
1 TSP Ghee (Clarified Butter)
1/4 cup Milk (use only as much as needed)
1/8 TSP Baking Soda (A little more than a pinch)
1 TSP Cashew nut powder
1/4 TSP Cardemom powder and saffron
Oil to fry
Let's start cooking.
Syrup:
Mix Sugar and water in a medium pan. Put it on a low heat for 8-10 minutes.
When syrup start bubbling up add Lemon Juice, Cardamoms powder and Saffron.
Jamuns :
Mix Milk OR mawa powder, All purpose flour,Cashew Nut Powder, cardamom-saffron and Baking soda in a bowl.
Add ghee and mix thoroughly.
Start Adding milk little by little. Don't add to much at a time. Or you will end up with too lumpy dough.
Cover it with wet cloth for 15-20 minutes.
Knead the dough for 2-3 minutes until its smooth and starts to come off easily from the bowl.
Make small round Jamuns. (Any shape kids can make) Jamuns will rise in size after frying and again after soaking it in the syrup. So keep this in mind when you make balls.
Make sure to cover the dough and Jamuns with wet cloth until you are ready to fry them. Cause drying will cause cracks once fried.
Put the oil in medium size frying pan to heat up.
Check the oil temperature by adding the a small ball. If the small ball comes on top immediately then the oil is ready to fry.
Fry few jamuns at a time.
Add them to syrup immediately.
Let them sit for at least an hour before serving.
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Made my mouth watery instantly!! Love the tips Vinanti. Very useful! Thanks!
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