𝘎𝘶𝘭𝘢𝘣 𝘑𝘢𝘮𝘶𝘯..

Everybody is a gulab jamun lover. And everyone wants that melt in mouth gulab jamun. As my maternal family has quite a good knowledge and experience of desserts, gulab jamun was something I never really paid attention to when I was a kid, as I was into new and innovative desserts. Who cares about gulab jamun...I realised the importance of Gulab Jamun after staying in hostel. Y'all know how hostel food is. Weekly twice dessert was served and occasionally Gulab Jamun was on the list. One day after eating a single gulab jamun I went to take another one for  which the serving guy said 'Only one for each person'. 2 states ka scene yaad agaya mujhe. I was totally craving for the one more jamun and that's when I realised the importance of jamun. This reminds me of 'Thukrake mera pyaar mera inteqaam dekhegi' 😂. Sad story isn't it?

In this quaratine I thought of sharing this recipe of home made gulab jamun. I know everyone have accessibilty to ready to mix gulab jamun, what if you the store ran out of it and you are craving for gulab jamun real bad. Very easy and simple ingredients, nothing much to worry about. Here it is..

Ingredients :

It makes around 20-25 jamuns

You will need 

All purpose flour ( Maida) - 50g

Khoya - 250g

Egg 1 ( Beat the egg and use half of it )

Ghee - 1/2 tbsp

Baking soda - a pinch

For sugar syrup 

Sugar 300g

Water 2cups

Dalda/oil - for frying ( I prefer dalda, you can even use ghee)

                              Or 

1 cup milk powder 

5 tbsp all-purpose flour (maida) 

1 tsp GHEE or oil 

1 tbsp GHEE or oil for greasing 

2 to 4 tbsp milk (use more as needed) 

1 tbsp curd (yogurt or 3tbsp lemon juice)

1 large pinch Baking soda or 1/8 th tsp 

GHEE or oil for deep frying 

Method:

•In a pan, add sugar water and bring it to boil. Keep stirring and after 15min turn off the flame when you get single string consistency in the syrup. The thicker the syrup the less amouth of syrup will be soaked. So remember just one string.

•In a bowl combine khoya with all ingredients. Knead well to form a dough. 

•For the second recipe, In a large bowl, add milk powder, all purpose flour, semolina, baking soda, curd, milk and mix 

everything well. Make a soft dough, divide the dough into equal portion sizes and roll it like a small ball. 

•Fry the jamuns till golden brown on low flame. One done, add these into the syrup. I prefer heating the syrup a little bit before adding jamuns or if the syrup is hot enough, then it is not neccessery. 

•Let it soak for 15-20minutes.

Add the gulab jamuns in a bowl, pour hot syrup on it and garnish with dessicated coconut or nuts. 

Gulab jamun is ready to serve..

Happy cooking ❤️