Indian Dessert Rose berry (Gula Jamun) Recipe

Welcome to this blog here is the Preparation of Rose Berry (in Hindi Gulab Jamun)

# (Rose Berry)Gulab jamun is a all time favourite sweet dish in our India. It is a simple, instant and delicious dessert to make at home.

#  Its dough is prepared by dried whole milk(mawa), curd cheese( paneer)and whole dry milk (maida)( all purpose flour )...It is dipped in the sugar syrup to make it sweet, soft and spongy.

# Prep Time..20 minutes
# Cook Time...15 minutes (4 or 5 minutes in 1 batch )
# Serving....5 or 6
# piece...15

# Ingredients For Gulab jamun Dough

1. Soft Mawa....100 gram
2. Paneer....50 gram
3. Maida...25 gram
4. Baking soda..1|2 pinch
5. Chopped pistachios...1 Table spoon ( optional )
6. Deshi ghee for frying

# Ingredients For Sugar syrup

1. Sugar....200 gram
2. Water...200 ml.
3. Cardamom powder...1|2 Tea spoon
4. Lemon juice...1|2 Tea spoon

#  Method Of Making...

1. Firstly prepare the sugar syrup.
Heat a pan with sugar and water on the high flame.
Stir it till the sugar dissolves in the water.
Cook it for 5 minutes more on the slow flame,  to make it thick and sticky like honey.
We need no strands ( tar ) in the sugar syrup.
Add cardamom powder for a nice flavour.
Add lemon juice to avoid crystalization.
Off the flame and cover the sugar syrup so that it could remain warm for dipping the gulab jamun

2. Grate the mawa and make it smooth with your palm and keep aside.

3. Grate the paneer and make it smooth.

4.Then mix the maida and baking soda in the mawa and paneer mixture.

5.  Now knead the dough of gulab jamun well for 4 minutes to make it smooth...So that no cracks would come in the dough.
Otherwise gulab jamun can splatter while frying.

6. Then divide the dough in small portions...For making the balls of gulab jamun.

7. Take a portion of dough and make it round like laddu with the help of your fingers and palm.

8. Likewise prepare all balls.

9. On the flame on medium high and place a kadhai with ghee.

10. As the ghee heats up, set the flame on slow medium for frying gulab jamun.

11. Just check the dough of gulab jamun by dropping a little portion...If it does not splatter then dough is perfect...
If not...Then add a little maida in the dough and mix well.

12.  Now fry the gulab jamun till golden brown on slow medium flame
Just stir and flip the ghee around gulab jamun while frying,  Don't touch gulab jamun with ladel in the starting... Because they are very soft.
It does not take much time in frying.
4 or 5 minutes are sufficient in 1 batch.

13. After frying.... Immediately drop them in the warm sugar syrup and dip them well with the help of a spoon.

14.  Let them dip in the sugar syrup.
At the time of serving...Place them in a bowl with 2 spoon sugar syrup.

In this way....Very soft, spongy and luscious gulab jamun are ready to enjoy.

#  Note...

1. The perfect ratio of "Mawa Gulab jamun" is that...
Paneer is half of mawa and
Maida is half of paneer.
( Khoya ka aadha paneer aur paneer ka aadha maida )
Accordingly you can adjust the quantity of gulab jamun.

2. Fry the gulab jamun on low medium flame but first heat the oil or ghee well.
Let it cool down for 2 minutes then fry.

3. Dip the gulab jamun in warm sugar syrup for making them spongy.