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Gulab Jamun is a very popular, soft, and melt-in-mouth milk-based Indian sweet recipe that consists of deep-fried dumplings that are prepared using khoya or milk powder and soaked in saffron or rose cardamom flavored sugar syrup. Each jamun is under 130 calories, and the entire dish can be prepared in about 40 minutes.

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Instructions. Get a deep and wide pot to prepare the gulab jamun syrup. Add sugar, water, cardamom pods, and saffron strands to pot and place on the stove on medium heat. Allow the syrup to come to a boil and stir to ensure that all of the sugar dissolves. Turn the heat off, add rose water and lemon juice, and mix.

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making sugar syrup for kala jamun. Take 2 cups sugar in a pan and add 1.5 cups water. Keep this pan on stove top on a low to medium flame and stir so that the sugar begins to dissolve. When all the sugar is dissolved, add 1/4 tsp lemon juice. The lemon juice does not allow the sugar syrup to crystallize.

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Make a small well in the centre and pour the wet ingredients. Mix the wet ingredients with the dry ingredients to form a smooth dough. Add more milk if needed. Do not knead the dough as kneading forms gluten and makes hard gulab jamuns. The amount of milk to use depends on the milk powder or mawa.

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Soak in Sugar Syrup and Serve: While the Gulab Jamuns are still hot, gently drop them into the prepared sugar syrup. Soak the gulab jamuns in the sugar syrup for at least 2 hours. They will absorb the syrup and become soft and sweet. Serve warm Gulab Jamuns. They can be enjoyed on their own or with ice cream. Enjoy your homemade Gulab Jamun.

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Dry Jamun as the name suggests is a dry variant of the popular, juicy, moist and sugar syrup dunked, traditionally made Gulab Jamun.These delicious dry gulab jamuns are made with Khoya (evaporated milk solids) and Paneer (Indian cottage cheese). Dry is the English word for 'Sukha' in Hindi.

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It was the perfect sweetness for us. Mix sugar and water in a pan, heat until sugar melts and the syrup comes to a rolling boil. Then reduce the heat and simmer for another 7-8 minutes until the syrup turns thick. Lastly, add the aromatics like cardamom powder, and gulab jal (rose water) along with some lemon juice.

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Instructions. For the syrup, add the sugar, water, elachie and rose essence to a saucepan and simmer on medium to low heat until it's slightly sticky and syrupy. Takes about 20-25 minutes to thicken. Reduce heat to the lowest setting and keep syrup warm.

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1. In a large saucepan, bring the water to a boil. Add the sugar and stir until it has dissolved. 2. Once the sugar has dissolved, reduce the heat and simmer for about 30-40 minutes, stirring occasionally. 3. Add the rose water and saffron and mix well. 4.

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Take out the balls and remove the excess oil, then gently leave the gulab jamun balls in the sugar syrup. Let the Gulab Jamuns absorb the syrup. After half an hour, extract them and place them in a bowl and gently pour some sugar syrup. Step 5 Garnish with dry fruits. Last, but not the least, garnish the gulab jamuns with some finely chopped.

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For the sugar syrup: 2 cups water; 1 cup sugar; 4 green cardamoms (smash them slightly so that the husk opens up a little) a pinch of saffron; 1 tsp rose water; a few roughly chopped pistachios; Method for Gulab Jamun: For the sugar syrup: Add the water, sugar, cardamoms and saffron to a saucepan and bring to a boil, stirring occasionally.

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4. Make the sugar syrup. While you are frying the gulab jamun, start making the syrup in another pot or saucepan. Mix all the ingredients and simmer on medium heat until the sugar dissolves. Then turn off the heat. 5. Soak the gulab jamun. Transfer the fried gulab jamun to the syrup.

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Let each jamun sit for 45 to 60 seconds, and then add the fried jamuns to the warm sugar syrup. Repeat with the next batch of jamuns, frying them and then adding them to the sugar syrup. Let the jamuns soak in the sugar syrup for at least 2 hours. Overnight soaking is fine, too. Step 7: Garnish. You can eat gulab jamun cold or warm. Put the.

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For the Jamuns: In a small bowl, stir together semolina and milk, and set aside for 30 minutes to allow semolina to soak. Line a rimmed baking sheet with parchment paper. In a large bowl, whisk together milk powder, baking powder, cardamom, and salt.

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Add the jamuns to the warm (not hot) oil. Fry until golden-brown. This will take few minutes, keep rotating the jamuns regularly with a spatula so that they get cooked evenly. 11- Once they are dark brown in color, remove them from the oil. 12- Soak the gulab jamuns in warm (not hot & not cold) sugar syrup.

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Gulab jamun. Dip the still hot fried balls of dough into the lukewarm sugar syrup. When all the gulab jamun are dipped in the sugar syrup, place the whole pot with the sugar syrup and the gulab jamun on a low heat for 1 to 2 minutes or until softened. Do not overcook as the gulab jamun may break.