Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, gits gulab jamun. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Gulab Jamun can be prepared in many different ways. Gulab jamun recipe with step by step photos. The best recipe to make gulab jamun at home.
Gits Gulab Jamun is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Gits Gulab Jamun is something that I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can cook gits gulab jamun using 6 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Gits Gulab Jamun:
- Make ready 200 gm Gits gulab jamun powder
- Make ready 400 gm Sugar
- Make ready 300 ml Water
- Prepare 1/2 cup Milk
- Prepare 200 ml Pure Ghee
- Take 2 pinch Elaichi powder
Gulab Jamun is a very popular Indian sweet. There a few versions of making it either with khoya, milk powder, bread or sweet potatoes. Gulab jamun (also spelled gulaab jamun) is a milk-solid-based sweet from the Indian subcontinent, and a type of mithai, popular in India, Nepal, Pakistan (where it is known as gulab jamun). Bread gulab jamun recipe, one of the best Indian sweet recipes where bread balls are soaked in sugar syrup.
Steps to make Gits Gulab Jamun:
- For chashni - take 300ml water &mix 400g sugar. Cook for 10-15 mins and mix elaichi powder, chashni is ready.
- For gulab jamun - take 200g gits gulab jamun powder & mix milk, then make soft dough and make small shape of gulab jamun. Heat ghee at low flame and deep fry the gulab jamun balls. After frying, put the balls in the chashni and let it set for 4 hours.
- Gulab jamun ready. Enjoy it hot or cool.
Bread gulab jamun is an instant and easy version of the classic Indian dessert, gulab jamun. Always try to use fresh packets of instant gulab jamun mix for great results. I love gulab jamun, but this recipe doesn't have the right proportions in the dough. Even so, the cooking technique is SPOT ON. If you want to make this recipe as is, just work milk powder into the soft dough.
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