Gulab jamun is one of the most liked sweets, also called Kala Jam, Kala Jamun and Gulab Jamun are made in the same way, but the outer layer of Kala Jamun is light hard and dark. It is hard from outside and dryfruits and raspberries from inside.
Ingredients for Kala Jamun Gulab Jamun
Khoya – 2 cups (400 grams)
Paneer – 125 grams or 1/2 cup
Refined flour – ½ cup filled to the top (75 grams)
Sugar – 1 kg (up to 4 cups)
Semolina – 1 tbsp (10 gms)
Cashews – 6-7 (1 tbsp) (finely chopped)
Almonds – 6-7 (1 tbsp) finely chopped
Chironji – 1 tbsp
Cardamom – 4 (coarsely ground)
Food color – 1 pinch
Baking Powder – 4 teaspoons
Ghee – for frying black berries
Method – how to make Gulab jamun
Take out the cheese in a plate and crumble it, add semolina and baking powder to it and mash it well. After paneer is soft, add khoya and maida to it and with the help of palm, soften it by mashing it well. Once the mixture is soft enough, the mixture is ready to make the balls.
Make stuffing of Gulab jamun
For the stuffing, add chironji, finely chopped cashews, finely chopped almonds, coarsely ground cardamom and 1 tsp sugar. Now mix 2 spoons of the Khoya-Paneer mixture into this stuffing and mix it well. Add a little food color to it and mix all the ingredients till they get mixed well.
Make syrup of Gulab jamun
Mix 1 kg sugar and half liter water in a vessel and keep sugar syrup on fire. When sugar syrup comes to a boil, cook till sugar dissolves in water. Take 1-2 drops of syrup solution in a plate. Try sticking it between the thumb and finger, the sugar syrup should stick between the finger and thumb, sugar syrup is ready, turn off the gas and remove the syrup and keep it on the stand.
Fry Gulab jamun
Put ghee in the pan and heat it. Test before frying the Gulab Jamun to see if the Gulab jamun are bursting.
Take a little mixture from the mixture and make it round, prepare it into a round, put in medium hot ghee for frying, and fry it till it becomes a nice golden brown, bouncing the ghee over the gulab jamun and rolling the Gulab Jamun.
If this Gulab Jamun are scattered in ghee, then add a little more maida to the mixture so that the black berries do not get scattered while frying. It is better to check the mixture by frying a gulab jamun first.
Divide the mixture into small pieces, pick a piece, keep it on hand and flatten it a little, put a little stuffing on it and close it by lifting it from all sides, and with the help of both palms, make it well rounded. , Keep it in a plate, similarly prepare 10-15 balls. Put the prepared balls in the pan and fry them. Keep the flame of gas slow,
the ghee is medium hot, do not sprinkle gulab jamun on it while frying, rather pour hot hot ghee on it and fry them on a low flame till they turn brown when they turn brown. For this, heat a fire and fry the berries a little longer until the top is dark brown. Remove the fried gulab jamun from the pan and immerse them in the syrup. Similarly, make all the mawa balls, fry them and dip in sugar syrup.
Let the fried black berries be immersed in sugar syrup for 2-3 hours. Gulab jamun will be sweet and tasty by soaking sweet juice. Then they can be eaten but their real taste comes on the second day when the juice completely dissolves in them.
Gulab jamun can be eaten outside for 8 to 10 days and kept in the refrigerator for 15-20 days.
Crush the mixture of mawa and paneer well and make it soft. Make a circle with the mixture and see, there should not be cracks in the circle, if cracks are coming in the circle, then the mixture should be rubbed more.
For frying gulab jamun, take more ghee, because when the ghee is less, it does not roast well all the way around, and it does not even thrive, it is left with a pitch.
Ghee should be medium hot for frying gulab jamun, gulab jamun will burn when the ghee is overheated and they can scatter in the ghee if the ghee is very hot.