Gulab Jamun at home | गुलाब जामुन की रेसिपी | No Instant Mix | Chef Ranveer Brar
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Published 2020-03-12
#GulabJamun #DessertRecipes #RanveerBrar
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GULAB JAMUN RECIPE
Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 4
Ingredients:
For Gulab jamun
9 tbsp Milk powder , मिल्क पाउडर
3 ½ tbsp All purpose flour , मैदा
½ tbsp Semolina , सूजी
3/4 tsp Baking soda , बेकिंग पाउडर
2 tbsp Curd , दही
2 tbsp Milk , दूध
1 tsp Ghee, घी
Ghee for deep frying the gulab jamun, घी
For Stuffing (per serving)
½ tsp Gulkand, गुलकंद
1 tsp Pistachios, chopped, पिस्ता
For Sugar syrup
250 grams sugar, चीनी
1 cup water, पानी
2-3 Cardamom pods, crushed
1 tbsp rose water, गुलाब जल
For Garnishing
Silver work,चांदी का वर्क (optional)
Rose petals, गुलाब की पंखुड़ियां
Pistachios, sliced, पिस्ता
Process
● In a large bowl, add milk powder, all purpose flour, semolina, baking soda, curd, milk and mix
everything well.
● Make a soft dough, divide the dough into equal portion sizes and roll it like a small ball.
● They must be smooth without cracks or lines. Keep them covered.
● Heat ghee in a kadai, drop a small ball of the dough to check the temperature of the ghee once it's medium hot.
● Start frying the gulab jamun on medium flame make sure the ghee is not too hot or else the
gulab jamun will brown without cooking.
● Fry the balls till light golden. Keep stirring gently so that it cooks from all the sides.
● Add them to the hot syrup. Allow them to rest at least 15-20 minutes.
For Stuffed Gulab Jamun
● Take off one ball and flatten it out with your fingers. Place some stuffing over it and close very
nicely. Roll again and fry it until golden brown.
● Add to the hot sugar syrup and rest for at least 15-20 minutes.
For Sugar syrup
● In a saucepan, add water, sugar, cardamom pods, rose water and dissolve the sugar in water till
it gets thicken on medium flame.
● The sugar syrup should be hot.
For Garnishing
● Serve in a bowl, garnish it with silver work, rose petals and sliced pistachios.
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gulab jam
All Comments (21)
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The part where you talk about history is what makes your channel great.
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Cheers to u,cheers to your history,cheers to your smile,cheers to your "Ranveer ne bataya nai" And yes cheers to your made to easy cooking!
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One of my earliest memory is of my mom making Jamuns for my cousin who was visiting us, in late 60s. My mom patiently boiled the milk for what seemed like hours. She adopted shortcuts later on but that version she made with so much effort still is fresh in my mind. I would have shown her your version, were she still here.
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We had this gulab jamun tree at our old home. Feeling nostalgic. Love you man.. your connection with food is unmatched
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There are so many cooking channels in the YouTube but they hardly care to give the details of the particular dish they are making. To me knowledge is power and the simplicity is the essence of your channel. Respect man.
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"aur aap kahenge Ranveer aapne bataya nahi" , the best part😂
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Mene banaya in first attempt gulabjamun results is awesome..Gits k premix se bahot aacha bana..mere husband to khush ho gaye... thank u sir...love u....😍
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I tried this recipe and it turned out so amazing that my family doesn’t like the store bought Gulab Jamun anymore. I live in U.S. so making it from Milk powder is really easy and convenient. I’m so glad you shared this amazing recipe. Keep sharing more Indian sweet recipes. Thank you
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Only chef who talks about the history. This shows your uniqueness sir😍
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I am that part of the spectators who like as soon se they hear..."aur aap kahenge ranveer aapne bataya nahi😍" The only cooking show I look up to....great job👌
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Thank you, Sirji for the perfect recipe. Also loved the stuffed variant. Today, on the occasion of mother's day I could made it for my mummy. 🥰😊
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Wow.. Dil khush kar diya ji aapne .. 😍 What a wonderful recipe! Thanks a lot!!!! 🤗🤗
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the most soft spoken, calm, and confident chef I ever seen in indian television... lot of love and good wishesh from utrakhand
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Love it when u says in every recipe "ranveer apne bataya nai"
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Etni Kamal recipe ajj sy pehly main nee nhi dekhi... Thank you so much sir
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Thanks very much! The gulab jamun came out so well first time after few failed attempts.The way u flip the jamuns while frying were some tips that help me perfect it. I tried the sugar syrup with brown sugar that we use and still tasted just the same.Rose water gave a great flavour with the syrup. Like everyone mentioned the historical content is great and offsets from the conventional shows.Thanks again!
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Watching you is " therapy "✨
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The history of food gives your videos an extra edge over others.
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Nice dear... मैं भी एक कुक हुं.. स्विट और नमकीन मे विशेष महारत हासील है। जामुन तो मेरी सिग्नेचर स्विट है। दस बारह व्हरायटी मे जामुन बना लेता हूं! जैसे पिस्ता फ्लेवर, कार्ड मम फ्लेवर, और एक खास सेफरॉन जामुन एकसे बढ़कर एक टेस्ट लेकिन किस्मत का खेल निराला है। कोई छपता है तो कोई छिपता है.. किस्मत अपनी अपनी
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Perfect recipie ! I tried n they turned out perfect ! Thankyou so much for this recipie
