Gulab Jamun (Mithai)
Gulab Jamun (Mithai)

Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, gulab jamun (mithai). One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Gulab Jamun (Mithai) is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Gulab Jamun (Mithai) is something that I’ve loved my whole life.

To begin with this recipe, we must prepare a few components. You can have gulab jamun (mithai) using 9 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Gulab Jamun (Mithai):
  1. Take 2 cups crumbled gulab jamun mava
  2. Prepare 1/4 cup plain flour (maida)
  3. Take 3 tbsp milk powder
  4. Make ready 3 tbsp arrowroot (paniphal) flour
  5. Make ready as needed ghee for deep-frying
  6. Take For The Sugar Syrup
  7. Make ready 2 1/2 cups sugar
  8. Make ready a few saffron (kesar) strands
  9. Prepare as needed Silver paper
Steps to make Gulab Jamun (Mithai):
  1. For the sugar syrup
  2. Combine the sugar and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 7 to 8 minutes, while stirring occasionally.
  3. Simmer on a medium flame for 4 to 5 minutes or till the syrup is of one string consistency.
  4. Remove any impurities which float on top of the syrup using a slotted spoon.
  5. Add the saffron and mix well. Keep the sugar syrup warm.
  6. How to proceed
  7. Combine all the ingredients in a deep bowl and knead well into a very smooth dough.
  8. Divide this mixture into 30 equal portions and roll each into round balls ensuring there are no cracks on the surface as otherwise the gulab jamuns will crack while deep-frying. Keep aside.
  9. Heat the ghee in a deep non-stick kadhai and deep-fry, 10 gulab jamuns at a time, on a slow flame till they turn brown in colour from all the sides.
  10. Drain well and immediately immerse in the warm sugar syrup.
  11. Repeat step 3 and 4 to deep-fry the remaining 20 gulab jamuns in 2 more batches.
  12. Soak the gulab jamuns in the sugar syrup for at least 1 hour.
  13. Serve warm or store refrigerated in an air-tight container for upto 3 days.

So that’s going to wrap this up for this exceptional food gulab jamun (mithai) recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!