{"id":782,"date":"2024-03-14T02:53:52","date_gmt":"2024-03-13T21:23:52","guid":{"rendered":"https:\/\/10m.in\/cookingin\/?p=782"},"modified":"2024-03-14T02:55:00","modified_gmt":"2024-03-13T21:25:00","slug":"step-by-step-recipe-for-making-indian-style-gulab-jamun-a-popular-and-sweet-dessert","status":"publish","type":"post","link":"https:\/\/10m.in\/cookingin\/step-by-step-recipe-for-making-indian-style-gulab-jamun-a-popular-and-sweet-dessert\/","title":{"rendered":"Step-by-step recipe for making Indian-style Gulab Jamun, a popular and sweet dessert"},"content":{"rendered":"\n<p><strong>Ingredients:<\/strong><\/p>\n\n\n\n<p>For the Gulab Jamun balls:<\/p>\n\n\n\n<ul>\n<li>1 cup khoya (reduced milk solids)<\/li>\n\n\n\n<li>1\/4 cup all-purpose flour (maida)<\/li>\n\n\n\n<li>1\/4 cup paneer (Indian cottage cheese), grated<\/li>\n\n\n\n<li>A pinch of baking soda<\/li>\n\n\n\n<li>2 tablespoons milk (as needed for kneading)<\/li>\n\n\n\n<li>Ghee or oil for frying<\/li>\n<\/ul>\n\n\n\n<p>For the Sugar Syrup (Chashni):<\/p>\n\n\n\n<ul>\n<li>1 cup sugar<\/li>\n\n\n\n<li>1\/2 cup water<\/li>\n\n\n\n<li>1\/2 teaspoon cardamom powder<\/li>\n\n\n\n<li>A few saffron strands (optional)<\/li>\n\n\n\n<li>1 teaspoon rose water or kewra water (optional)<\/li>\n<\/ul>\n\n\n\n<p><strong>Instructions:<\/strong><\/p>\n\n\n\n<p><strong>Prepare the Gulab Jamun balls:<\/strong><\/p>\n\n\n\n<ol>\n<li>In a mixing bowl, combine khoya, all-purpose flour, grated paneer, and a pinch of baking soda.<\/li>\n\n\n\n<li>Gradually add milk and knead the mixture into a soft, smooth dough. The dough should be soft but not sticky.<\/li>\n\n\n\n<li>Divide the dough into small portions and shape them into smooth, crack-free balls. Ensure there are no cracks on the surface to prevent them from breaking while frying.<\/li>\n\n\n\n<li>Heat ghee or oil in a deep pan over medium heat. The temperature should be medium-low when frying the Gulab Jamun.<\/li>\n\n\n\n<li>Carefully slide the prepared balls into the hot ghee or oil and fry them until they turn golden brown. Keep turning them gently to ensure even cooking.<\/li>\n\n\n\n<li>Once the Gulab Jamun balls are evenly browned, remove them from the oil and place them on absorbent paper to remove excess oil.<\/li>\n<\/ol>\n\n\n\n<p><strong>Prepare the Sugar Syrup:<\/strong><\/p>\n\n\n\n<ol start=\"7\">\n<li>In a separate pan, combine sugar and water to make the sugar syrup. Bring it to a boil, stirring to dissolve the sugar completely.<\/li>\n\n\n\n<li>Add cardamom powder and saffron strands (if using) to the sugar syrup. Let it simmer for 5-7 minutes until it reaches a slightly sticky consistency.<\/li>\n\n\n\n<li>Add rose water or kewra water to the sugar syrup and mix well. Turn off the heat.<\/li>\n<\/ol>\n\n\n\n<p><strong>Soak the Gulab Jamun:<\/strong><\/p>\n\n\n\n<ol start=\"10\">\n<li>Allow the sugar syrup to cool for a few minutes. The syrup should be warm when you add the Gulab Jamun balls.<\/li>\n\n\n\n<li>Gently place the fried Gulab Jamun balls into the warm sugar syrup. Allow them to soak for at least 1-2 hours to absorb the sweetness.<\/li>\n\n\n\n<li>The Gulab Jamun is ready to be served. Garnish with chopped nuts if desired.<\/li>\n<\/ol>\n\n\n\n<p>Enjoy your homemade Gulab Jamun as a delightful and sweet treat!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: For the Gulab Jamun balls: For the Sugar Syrup (Chashni): Instructions: Prepare the Gulab Jamun balls: Prepare the Sugar Syrup: Soak the Gulab Jamun: Enjoy your homemade Gulab Jamun&hellip; <\/p>\n","protected":false},"author":1,"featured_media":784,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[30,31],"tags":[33,32,34],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/10m.in\/cookingin\/wp-json\/wp\/v2\/posts\/782"}],"collection":[{"href":"https:\/\/10m.in\/cookingin\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/10m.in\/cookingin\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/10m.in\/cookingin\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/10m.in\/cookingin\/wp-json\/wp\/v2\/comments?post=782"}],"version-history":[{"count":1,"href":"https:\/\/10m.in\/cookingin\/wp-json\/wp\/v2\/posts\/782\/revisions"}],"predecessor-version":[{"id":783,"href":"https:\/\/10m.in\/cookingin\/wp-json\/wp\/v2\/posts\/782\/revisions\/783"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/10m.in\/cookingin\/wp-json\/wp\/v2\/media\/784"}],"wp:attachment":[{"href":"https:\/\/10m.in\/cookingin\/wp-json\/wp\/v2\/media?parent=782"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/10m.in\/cookingin\/wp-json\/wp\/v2\/categories?post=782"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/10m.in\/cookingin\/wp-json\/wp\/v2\/tags?post=782"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}