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If you love Indian sweets, you probably already dream of
perfect Gulab Jamuns — those soft, juicy, spongy, golden brown balls soaked in sugar syrup that just melt in your mouth. But getting that Halwai-style perfection at home often seems impossible, right this dish people eat more in our India mostly it is mage when any good thing as do but it price is to much so today we will make home made Gulab jamun.
has just dropped a that reveals the Halwai secrets to making soft, spongy, juicy Gulab Jamuns at home and the internet can’t get enough of it. Her simple, no-fail method with exact measurements, tips, and science-backed tricks has taken the guesswork out of sweet-making. and we will show you simple tricks and in low cost
If you’ve ever faced issues like:
- Gulab Jamuns becoming hard or flat, and not good for the test
- Bursting while frying, not good for the test
- Not soaking syrup properly, to it in the Gulab jamun
- Becoming dry from inside and not better for our test
Then this is the game-changer recipe you’ve been waiting for! or this recipe
Step 1: Perfect Sugar Syrup The Backbone of Juicy Gulab Jamuns
We by saying that without perfect syrup, Gulab Jamuns can never become soft and juicy. it is wrought Gulab jamun need good sweetness while eating
Use a wide, heavy-bottom pan so that Gulab Jamuns don’t overlap when soaked. and not get better test
Add 4 cups of sugar (approx. 1 kg) to the pan. or you can add as yours need
Add 4 cups of water – use the same cup for both. Keep the sugar-to-water ratio 1:1. as following steps do like this only
Why more syrup? Gulab Jamuns need enough space and syrup to soak properly. If syrup is less, they remain dry and flat. and we not eat sweet less Gulab jamun
How to Cook the Syrup:
- Keep the flame on medium. as following keep like this only
- Stir continuously until sugar dissolves and it starts boiling. but boil properly
- Cook until syrup becomes slightly sticky – no string consistency needed. as you like you can boil
- When touched, syrup should feel like honey or light oil. you should be talk it out side
- Do not overcook it – thick syrup = Gulab Jamuns can’t soak.
Flavoring the Syrup:
- 4 opened (but not crushed) green cardamoms for fragrance. as you need you can add
- A few strands of saffron (optional) for aroma and color. and it get better test while eating
- 2 tsp rose essence (optional, but highly recommended).
- A pinch of saffron food color for Halwai-style look. it get good look while looking
Though the detailed dough-making part comes after the syrup, she gives this important hint early:
Use fresh mawa (unsweetened), not stale or crumbly. it get good test while eating
Use correct ratio of mawa, maida (refined flour), and a little baking soda. it is also important
No shortcuts like bread or milk powder if you want Halwai taste. it get test like Halwai
Pro Tips That Make This Recipe Foolproof
Halwai Tip 1: Syrup should not be too hot when adding fried Gulab Jamuns. Lukewarm syrup allows better soaking. it is important part
Halwai Tip 2: Never fry on high flame. Use low to medium flame to cook Gulab Jamuns evenly from inside. because it get black colure and it not not get good test while eating
Halwai Tip 3: Rest the dough for 10-15 minutes before shaping. This prevents cracks and bursting. or you can keep as you want
Halwai Tip 4: Fry a small test ball first. If it cracks or bursts, adjust moisture in dough. this is the last step is the last step of the Gulab jamun
YOU WANT TO GET PROPER INFORMATION ABOUT GULAB JAMUN VISIT THIS
https://youtu.be/OmmSEW7OfII?si=mHlynHdTg40pSTnG
https://youtu.be/B696X8driX8?si=90r3ldZy4Y1DeVs9
https://youtu.be/-DnoM36eqhA?si=2KyFU0uGw8oBgeL4
https://shivrecipe.com/how-to-make-momos-home-mad-recipe-with-simple-step/