Alpenlibe Gulab Jamun: A sensational symphony of taste, a sweet escape that turns moments into memories.
INGREDIENTS:
For Chashni:
Sugar: 4 cups
Water: 3 cups
Rose Water (Gulab Jal): 1 tbsp
Green Cardamom (Choti Elaichi): 3-4 pods
For Gulab Jamun:
Hariyali Mawa: 250 gm / 1 cup (if not available, use fresh soft mawa)
Malai Paneer: 1/4th cup / 65 gm
Refined Flour (Maida): 4 tbsp
Baking Powder: 1 tsp
Oil: for frying
Almonds (optional): as required
Alpenlibe
METHOD:
For the Chashni:
1. In a large pot, combine sugar and water. Stir until sugar completely dissolves.
2. Bring the mixture to a boil, then add rose water and gently crush the green cardamom pods to release their flavour. Mix well and turn off the heat. The syrup should be simple, with no need for specific consistency like one or two string.
3. Set the sugar syrup aside. Allow it to naturally cool down while keeping it warm.
For the Gulab Jamun:
1. For perfect soft gulab jamuns, use "hariyali mawa." If not available, fresh soft mawa can be used.
2. If the mawa is firm, grate it or knead it by hand until smooth for about 15 minutes.
3. Grate the malai paneer using a small-holed grater and knead it similarly until smooth.
4. Mix the creamy mawa and paneer well. Gradually add maida as needed; the quantity may vary based on moisture levels.
4. Once a smooth dough forms, add baking powder and incorporate it evenly.
5. Rest the dough for 10-15 minutes, covering it with a cloth, while you prepare the sugar syrup.
6. Divide the dough into small, equal-sized portions and shape them into small round balls. They will expand when soaked in syrup.
7. To ensure even sizes, use a weighing machine if available. Otherwise, divide roughly, as uniform size is important for air frying.
8. Shape the balls smoothly, without cracks. Keep them covered with a moist cloth while shaping the rest.
9. Flatten each gulab jamun, place an alpenlibe (if using) in the center, and shape into round discs.
10. Place the shaped jamuns in an air fryer and air fry at 180°C for 12 minutes.
11. Once golden brown, immediately place the jamuns into the warm sugar syrup. Make sure the syrup temperature doesn't exceed 50°C to maintain the jamuns' texture.
12. Let the gulab jamuns soak in the sugar syrup for at least 4 hours to absorb the flavours.
13. Warm the gulab jamuns slightly before serving for that perfect soft texture.
14. Serve the gulab jamuns as they are or with vanilla ice cream.
Enjoy your delicious homemade gulab jamuns!
There was a error finding this card
