Cream Gulab jamun | How to make cream gulab jamun at home | Learn how to make this delicious cream gulab jamun with step-by-step photos and video. So, Diwali is just around the corner, and like always without any sweet dish, our festivals are incomplete. Diwali is the festival of lights and one of the major Indian festivals and we are celebrating this festival by lighting Diya, candles and making a lot of different dishes. And this cream gulab jamun is one of them. Again it is very simple to make and tastes amazing. The process of making gulab jamun is the same as we made before. But the twist of this dish is the cream. You can make this cream very easily at home. And for this, you need some milk powder and milk. You can serve this cream gulab jamun as a dessert or whenever you want to eat just grab it.
Cream gulab jamun
Gulab jamun is a classic sweet dish in Indian cuisine. and today we are making this classic dish with a creamy twist. But this cream gulab jamun is also very popular. Traditionally, gulab jamun is made with chena, khoya. Gulab jamun is soft and juicy deep-fried balls. And dunked in a cardamom flavored sugar syrup. For this traditional method, we need chena and khoya. But sometimes it is not easy to go with this one. For that time we can make this instant gulab jamun. It is super easy to make. And the cream is also very easy to make at home. You just need two ingredients for cream, one is milk powder and the other is milk.
Pro tips for making a perfect cream gulab jamun
Gulab jamun dough- Take all the premix powder in a bowl. Add milk in batches and mix a soft and sticky dough. Do not use your hands and also do not knead the dough. Just mix it with a spoon and leave it to rest for 15 to 20 minutes. Gulab jamun dough has to be soft. The amount of milk depends on the brand of premix.
Sugar syrup- Use a large pot for making sugar syrup. So that ll the gulab jamun gets enough space to soak the syrup. It is important for soft and juicy gulab jamuns. So never use a small pot. While adding fried gulab jamun in sugar syrup, the syrup has to be warm.
Frying the gulab jamun- Always use ghee for frying. It gives a nice aroma and taste. But you can also mix half oil and half ghee for frying.
Cream- For making cream, take a pan. Add milk powder and milk. First, mix them well then turn on the heat. because we do not want any lumps in this cream mixture. And this is the shortcut method of making cream at home.
SOME OTHER DIWALI SWEETS AND SNACK RECIPES
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- Ragda chaat Recipe | How to make ragda chaat
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- Apple Kheer Recipe | Seb Ki Kheer
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- Rasmalai Recipe | How to make juicy rasmalai
- Kalakand | Indian sweet Kalakand
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- Gulab jamun premix powder (160 to 170 grams)
- Milk as required
- 3 to 4 crushed cardamom
- 2 to 3 large cups of suagr
- 3 to 4 large cups of water
- Ghee for frying
- 1 cup milk powder(70 to 80 grams)
- Milk 125 to 130 ml
How to make sugar syrup?
For sugar syrup, take a large pot. Add sugar. Add water. Mix well and cook it for 4 to 5 minutes on high flame. Then add crushed cardamom. Cook the syrup for 15 to 20 minutes on high flame. Or until it turns slightly sticky.
To check the consistency, take some syrup, dip the for finger in it and touch with your thumbs. You should feel the greasy and oily texture. But not too sticky. We do not want excess sticky or one-string consistency for this. If you cook the syrup more than this, gulab jamun does not soak the syrup well. So that when you feel that greasy consistency, switch off the flame immediately. And cover it with any lead. If your syrup gets the one-string consistency, add some water and cook it for 2 to 3 minutes. Check it again and fix that.
How to make gulab jamun?
Take a bowl. Add all premix powder. You can use any brand premix powder for this. Mix it with a spoon.
Take some room temperature milk. Add milk in batches. Do not add all of them at a time. We need a super soft and sticky dough. Do not use your hands for mixing. After making a dough cover it and leave it for 5 to 10 minutes.
Now, take the dough. Grease your hands with oil or ghee. Take some gulab jamun dough and roll it out. Make a round ball. then roll them in a cylindrical shape. Make all of the like this.
Now, take a kadhai or pan, heat the ghee for 3 to 4 minutes on high flame.
After that add gulab jamun balls to the ghee. Fry them on high flame.
Keep stirring to get even color on the balls. Do not fry them on low or medium flame. When it turns golden brown. Remove it from ghee. Fry all of them like this.
And immediately add them to the warm sugar syrup. If it is not warm enough, heat it for 1 minute on a high flame. Then add balls to it. And leave it for 3 to 4 hours to soak.
After that, remove the Gulab jamun from the syrup and set them aside.
How to make cream for gulab jamun?
First, take a pan. Add milk powder.
Add milk to this powder.
Mix them well and make a smooth lump-free mixture. Now turn on the heat and cook this milk mix on medium to low flame. And continuously stir the mixture. Scrap the mix from the bottom and mix well. When you see the semi-thick cream mixture like this. Turn off the heat. And continuously stir them for at least 1 to 2 minutes. You can see after that it is thick enough to fill the gulab jamuns.
Now take a gulab jamun. And cut the gulab jamun into two half. But do not cut them fully because we just need a little gap for the cream.
Now, with the help of a knife fill the cream in this gap and smooth it out from outside.
Garnish it with some chopped nuts.
Cream gulab jamun is ready. Make all of them like this. You can store them for 7 to 8 days in the fridge.