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Gulab jamun is a milk solid based sweet which is popular in India & is a type of mithai. It is traditionally made from Khoya, but modern recipes can call for semolina & milk instead of khoya. It is often garnished with dried nuts such as Pistachios, almonds, and cashews to enhance flavour. This delicious & simple Gulab jamun recipe is made up of semolina (suji), clarified butter (ghee), milk kneaded to form a dough, moulded into balls, deep-fried, and dropped into the simmering sugar syrup.
Enjoy this Garma-Garam Suji Gulab Jamun recipe from Chef Kunal Kapur this winter!
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➡️ Check out other Popular Recipes:
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Moong Dal Halwa – https://www.youtube.com/watch?v=tjwdH3NFSaA&t=78s
Punjabi Aata Pinni – https://www.youtube.com/watch?v=c9UeuXD6Jcs&t=17s
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✨ For the written recipes visit:
Makes 20 nos
Sugar – 4 cups
Water – 2cups
Kesar (saffron strands) – a pinch
Cardamom powder – ½ tsp
Lemon – ½ no
Water – ¾ cup
Milk – 2cups/ 500ml
Rosewater (optional) – 1tbsp
Cardamom Powder – ½ tsp
Suji (semolina, fine grain) – 1 cup/175gms
Ghee – 2 tbsp
Cooking Oil/Ghee for frying
Pista chopped – handful
For the syrup:
Make the syrup and take it to 1 string consistency. Remove 50% of the syrup and keep it aside. For the remaining 50% add some water and bring to a boil.
For the dough
In a pan add milk, cardamom powder and bring it to a boil. Lower the heat and add suji in small batches. If you add all of it together then it will get lumpy.
Stir till all of the semolina absorbs the milk. Do not overcook here as the more you cook the harder the semolina will be and that would dry up semolina and that would break the gulab jamun. Take out the dough at a stage where it is still very soft. Just before removing add ghee to it.
Remove it to a plate that is greased with some ghee.
Let it cool just a bit and then add another spoon of ghee and rub it until it becomes a smooth dough like khoya mawa.
Rub some ghee in your hands and then shape them all. Fry them and then dip them in hot oil. Once it browns add it to the thin sugar syrup. Make sure the syrup is Lukewarm here. After 15mins transfer it to the thick sugar syrup and serve.
Tips & Tricks:
Use fine-grain suji for this recipe.
Fine-grain semolina will make for a smooth dough that will imitate khoya.
If you have thick grain semolina then dry grind it in a mixer grinder.
If the dough starts to dry up or is stiff add a few spoons of milk to lighten it up.
Do not cool the dough completely as this would cause papri to form
If the dough is not soft the Gulab Jamuns will break in the oil,
There should be no crack on the dough balls as they will break once you fry them.
Once you make the dough balls always cover and keep them so that they don’t dry up. The best is to dip them in oil or ghee so that they don’t dry
Make sure when you add gulab jamuns to the syrup the temp of the syrup should be Lukewarm.
You can fry the gulab jamuns and keep them for a week and at any time you want to serve them just add them to hot syrup for 2-3 hours and serve them.
For a detailed written recipe, click here: https://www.chefkunalkapur.com/recipe/suji-gulab-jamun/
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