Monday, October 17, 2016

How to make perfect GULAB JAMUN

Diwali is very very special festival for Indians. Every corner of India celebrates Diwali or Festival of Lights! 
This festival also meant for special foods, sweets and desserts! Almost in every household some sweets are made for family, guests and relatives. In this Diwali, I made this special GULAB JAMUN. It is also called Kala Jamun, Pantua etc. 
Make it following my recipe (see Video at bottom) and get the festival taste!
Ingredients - 

350 gm fresh Paneer 
100 gm all purpose flour
150 gm powdered sugar
1 tsp baking powder

for making Sugar Syrup 
1000 gm granulated Sugar

Method - 

1.First, mix and knead 350 gm paneer and 100 gm powdered sugar. Keep it covered for an hour.
2.After an hour, open the cover, mix and knead all purpose flour and baking powder together with Paneer to make a softer dough. Keep it covered for another half an hour.
3.After half an hour is over, open the cover, mash the dough over a plain smooth surface. Make smaller balls out of the dough of uniform size. 
4. Take 1 cup sugar and 3 cups water. Boil and make thin sugar syrup. Boil till sugar completely dissolves in water
5.Heat enough ghee (clarified butter) or Vanaspati (vegetable Ghee) and put the Paneer balls and fry till it turns dark golden brown color in very low flame. Flame is important. KEEP THE FLAME VERY LOW. 
6. Now put the fried Paneer balls in little hot thin sugar syrup. Keep it in thin sugar syrup for 8-10 minutes.
7. Take 2 cups sugar and 3 cups water, boil for 15-20 minutes to make thicker sugar syrup.
8. Take the GULAB JAMUNs out of thin sugar syrup. Put in thicker syrup. Boil for 20-25 minutes.
9.After 20 minutes, put off flame. Cool down the GULAB JAMUN keeping in room temperature for 5-6 hrs before serving.
10.Now garnish with chopped almond, pistachio. You may also wrap with silver foil paper (Burq)! Keep in refrigerator for at least an hour! Then serve chilled!  

Get More Sweets recipes - 
Rice Kheer
Parwal Ki Mithai
Kaju Katli 

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