Make a sugar like Gulab Jamun at home

There is talk of sweets in India and Gulab Jamun is not mentioned, it cannot happen. This dessert is the life of every special occasion. Whether it’s marriage, festival or someone’s birthday – Gulab Jamun increases the taste of every opportunity. It is common for food to be brought from the sugar, but if you make this Gulab Jamun at home, it is something else. Today we will tell you a traditional Gulab Jamun recipe that can easily make you at home. For this, you do not need more expensive or difficult items, just basic material and a little hard work. The most important thing to make Gulab Jamun is the most important thing to make Gulab Jamun, Mawa, also known as Khoya. Apart from this, some other essential things are also needed, as follows: MAWA (Khoya) -1 cup Maida-2 tablespoons of baking soda- a pinch of milk-to make sugar syrup for frying ghee or oil according to the need: sugar-2 cups-2 cups water-13.5 cup cardamom-3-4 rose water-1 tsp saffron if you do not have a dosage) Then you also have a rose. Can make berries. For this, you can prepare flour by mixing 1 cup of milk powder, 1 tablespoon of maida and some milk. Method to make Gulab Jamun: Step -for -step Guide Gulab Jamun is an art, but it is also very easy to make it correct. By following the steps below, you can also make perfect Gulab Jamun. Mash the Mawa in the first place by hand so that it gets very smooth. Add Maida and baking soda and knead soft dough by hand. Add milk if necessary. Now make small round balls with this mixture. Keep in mind that there is no crack in the balls, otherwise they can burst while roasting. Heat oil or ghee in a deep pan on the other side. When the oil is warm, slowly add Gulab Jamun balls and fry until golden brown. If the balls fry well, remove and keep them on the tissue paper so that the excess oil comes out. Now make sugar syrup. For this, add sugar in water and cook it. If a thick texture of a thread starts to get into the syrup, add cardamom, saffron and rose water. Now put the fried Gulab Jamun in the hot syrup and let it be plunged for at least 2 hours, so they absorb the juice well. While making Gulab Jamun, it is very important to take care of some special things while making Gulab Jamun. If you keep in mind these little things, your gulab jam will become exactly like sugars. Mawa should always be of fresh and of good quality. The dough should not be too hard or too soft, otherwise gulab jams can bars or stay raw from inside. The oil should not be very hot during frying, otherwise Gulab Jamuns will be from the outside and raw inside. The syrup should be light, thin or thick syrup is not good at Gulab Jamun. The syrup should be warm if you put Gulab Jamuns in it, but not cook. Conclusion Gulab Jamun is a dessert that is a favorite with every Indian. It is not difficult to make it at home, just a little patience and the right method is needed. If you eat Gulab Jamuns at home made at home, you will also feel faded by the Market Sweets. The next time a special occasion comes, Gulab Jamun makes and gives a lovely surprise to your family and guests.