Homemade Easy Gulab Jamun Recipe - Delicious & Tasty Made Easy

To begin making the Gulab Jamun method, get all the items required ready.Preheat the fat for deep frying. Into a large mixing mixing bowl, introduce all the dehydrated items required - dairy liquid ground mix, maida, granulated sugar, soda and cardamom ground mix. introduce the froth and toss together well to combine until you get a flour base like consistency.The Gulab Jamun mixture will be a little sticky and this is the nature of it, as the dairy liquid ground mix has honeyed which will cause this.coat your fingers with fat and start shaping the Gulab Jamuns into tiny balls little larger than an Indian gooseberry / amla. Once you have shaped all the Gulab Jamun flour base, we will now begin to start deep frying.Slide the Gulab Jamuns into the pre heated fat and deep sauté on medium mildly hot until all the jamuns are fried until golden brown.

It will take close to 5 moments to sauté a batch of jamuns over medium mildly hot.Once fried strain them into kitchen paper towels and keep aside.Parallely, into a large wide mixing bowl mildly hot the liquid and granulated sugar.

Allow the granulated sugar to liquefy completely.Once the granulated sugar dissolves, introduce the rose liquid and a large pinch of saffron.

Give the Gulab Jal liquid a brisk heat to boiling point for about 2 to 3 moments and turn off the mildly hot.introduce the fried Gulab Jamuns into the fiery gulab jal liquid and allow it to soak for about 2 hours.

The Gulab Jamuns will expand and soak in the liquid and fluff up.So ensure you keep some room in the gulab jal liquid mixing bowl for this expansion.  If required soak it in two bowls.wrap the pot while the gulab jamun us soaking so it becomes soft.

Half way through the soaking process, turn the Gulab Jamuns around so all the sides get evenly soaked.Once soaked, the Gulab Jamuns are ready to be served.present the Gulab Jamuns fiery or cold as a dessert after a mouth-watering meal.