सूजी के गुलाब जामुन घर पे | Suji Gulab Jamun Recipe | Monsoon Special Dessert | Kunal Kapur Recipe
1.9 میلیون بار بازدید -
4 سال پیش
-
You can never get bored
You can never get bored with Suji Gulab Jamun! तोह चलिए बनाते है गुलाब जामुन वो भी सूजी जामुन!
Gulab jamun is a milk solid based sweet which is popular in India & is a type of mithai. It is traditionally made from Khoya, but modern recipes can call for semolina & milk instead of khoya.
It is often garnished with dried nuts such as Pistachios, almonds, and cashews to enhance flavour. This delicious & simple Gulab jamun recipe is made up of semolina (suji), clarified butter (ghee), milk kneaded to form a dough, moulded into balls, deep-fried, and dropped into the simmering sugar syrup.
Enjoy this Garma-Garam Suji Gulab Jamun recipe from Chef Kunal Kapur this winter!
And also subscribe to the youtube channel: kunalkapur
#SujiGulabJamun #GulabJamun #Sweets #KunalKapurRecipes #Trending #Recipes #Cooking #KKitchen #KunalKapoor #KunalKapur #Chef #WinterSpecial
-------------------------------------------------------------------------------------
➡️ Check out other Popular Recipes:
📌Gulab Jamun - Gulab Jamun | हलवाई जैसे मावे के गुला...
📌Moong Dal Halwa - Moong Dal Halwa | शादी वाला मूंग की द...
📌 Punjabi Aata Pinni - सर्दियों मे गरम रहें आटा पिन्नी के सा...
-------------------------------------------------------------------------------------
Suji Gulab Jamun recipe
Makes 20 nos
For Syrup:
Sugar - 4 cups
Water - 2cups
Kesar (saffron strands) - a pinch
Cardamom powder - ½ tsp
Lemon - ½ no
Water - ¾ cup
For Dough:
Milk - 2cups/ 500ml
Rosewater (optional) - 1tbsp
Cardamom Powder - ½ tsp
Suji (semolina, fine grain) - 1 cup/175gms
Ghee - 2 tbsp
Cooking Oil/Ghee for frying
Pista chopped - handful
Method-
For the syrup:
Make the syrup and take it to 1 string consistency. Remove 50% of the syrup and keep it aside. For the remaining 50% add some water and bring to a boil.
For the Dough:
In a pan add milk, cardamom powder and bring it to a boil. Lower the heat and add suji in small batches. If you add all of it together then it will get lumpy.
Stir till all of the semolina absorbs the milk. Do not overcook here as the more you cook the harder the semolina will be and that would dry up semolina and that would break the gulab jamun. Take out the dough at a stage where it is still very soft. Just before removing add ghee to it.
Remove it to a plate that is greased with some ghee.
Let it cool just a bit and then add another spoon of ghee and rub it until it becomes a smooth dough like khoya mawa.
Rub some ghee in your hands and then shape them all. Fry them and then dip them in hot oil. Once it browns add it to the thin sugar syrup. Make sure the syrup is Lukewarm here. After 15mins transfer it to the thick sugar syrup and serve.
Tips & Tricks:
Use fine-grain suji for this recipe.
Fine-grain semolina will make for a smooth dough that will imitate khoya.
If you have thick grain semolina then dry grind it in a mixer grinder.
If the dough starts to dry up or is stiff add a few spoons of milk to lighten it up.
Do not cool the dough completely as this would cause papri to form
If the dough is not soft the Gulab Jamuns will break in the oil,
There should be no crack on the dough balls as they will break once you fry them.
Once you make the dough balls always cover and keep them so that they don’t dry up. The best is to dip them in oil or ghee so that they don’t dry
Make sure when you add gulab jamuns to the syrup the temp of the syrup should be Lukewarm.
You can fry the gulab jamuns and keep them for a week and at any time you want to serve them just add them to hot syrup for 2-3 hours and serve them.
For a detailed written recipe, click here: https://www.chefkunalkapur.com/recipe...
-------------------------------------------------------------------------------------
gulab jamun recipe, suji ke gulab jamun, gulab jamun, semolina gulab jamun recipe, semolina gulab jamun, spongy gulab jamun recipe, spongy gulab jamun, soft and spongy gulab jamun recipe, suji jamun recipe, suji ke gulab jamun in hindi, सूजी के गुलाब जामुन, सूजी के गुलाब जामुन बनाने की विधि, सूजी के स्पंजी गुलाब जामुन, हलवाई स्टाइल गुलाब जामुन, gulab jamun recipe with milk powder, gulab jamun using suji, paneer suji gulab jamun, suji gulab jamun banane ki vidhi, suji gulab jamun cooking, suji gulab jamun in telugu, suji gulab jamun kaise banaye, suji gulab jamun making, suji gulab jamun odia, suji ke gulab jamun banane ke liye, suji ke gulab jamun Kunal Kapur, suji ke gulab jamun easy recipe, suji ke gulab jamun ghar par kaise banaye, suji ke gulab jamun, gulab jamun recipe, सूजी के गुलाब जामुन, हलवाई स्टाइल गुलाब जामुन, jamun, Valentine, Valentines day, Ramadan, Eid, Iftaar, sooji gulab jamun
Gulab jamun is a milk solid based sweet which is popular in India & is a type of mithai. It is traditionally made from Khoya, but modern recipes can call for semolina & milk instead of khoya.
It is often garnished with dried nuts such as Pistachios, almonds, and cashews to enhance flavour. This delicious & simple Gulab jamun recipe is made up of semolina (suji), clarified butter (ghee), milk kneaded to form a dough, moulded into balls, deep-fried, and dropped into the simmering sugar syrup.
Enjoy this Garma-Garam Suji Gulab Jamun recipe from Chef Kunal Kapur this winter!
And also subscribe to the youtube channel: kunalkapur
#SujiGulabJamun #GulabJamun #Sweets #KunalKapurRecipes #Trending #Recipes #Cooking #KKitchen #KunalKapoor #KunalKapur #Chef #WinterSpecial
-------------------------------------------------------------------------------------
➡️ Check out other Popular Recipes:
📌Gulab Jamun - Gulab Jamun | हलवाई जैसे मावे के गुला...
📌Moong Dal Halwa - Moong Dal Halwa | शादी वाला मूंग की द...
📌 Punjabi Aata Pinni - सर्दियों मे गरम रहें आटा पिन्नी के सा...
-------------------------------------------------------------------------------------
Suji Gulab Jamun recipe
Makes 20 nos
For Syrup:
Sugar - 4 cups
Water - 2cups
Kesar (saffron strands) - a pinch
Cardamom powder - ½ tsp
Lemon - ½ no
Water - ¾ cup
For Dough:
Milk - 2cups/ 500ml
Rosewater (optional) - 1tbsp
Cardamom Powder - ½ tsp
Suji (semolina, fine grain) - 1 cup/175gms
Ghee - 2 tbsp
Cooking Oil/Ghee for frying
Pista chopped - handful
Method-
For the syrup:
Make the syrup and take it to 1 string consistency. Remove 50% of the syrup and keep it aside. For the remaining 50% add some water and bring to a boil.
For the Dough:
In a pan add milk, cardamom powder and bring it to a boil. Lower the heat and add suji in small batches. If you add all of it together then it will get lumpy.
Stir till all of the semolina absorbs the milk. Do not overcook here as the more you cook the harder the semolina will be and that would dry up semolina and that would break the gulab jamun. Take out the dough at a stage where it is still very soft. Just before removing add ghee to it.
Remove it to a plate that is greased with some ghee.
Let it cool just a bit and then add another spoon of ghee and rub it until it becomes a smooth dough like khoya mawa.
Rub some ghee in your hands and then shape them all. Fry them and then dip them in hot oil. Once it browns add it to the thin sugar syrup. Make sure the syrup is Lukewarm here. After 15mins transfer it to the thick sugar syrup and serve.
Tips & Tricks:
Use fine-grain suji for this recipe.
Fine-grain semolina will make for a smooth dough that will imitate khoya.
If you have thick grain semolina then dry grind it in a mixer grinder.
If the dough starts to dry up or is stiff add a few spoons of milk to lighten it up.
Do not cool the dough completely as this would cause papri to form
If the dough is not soft the Gulab Jamuns will break in the oil,
There should be no crack on the dough balls as they will break once you fry them.
Once you make the dough balls always cover and keep them so that they don’t dry up. The best is to dip them in oil or ghee so that they don’t dry
Make sure when you add gulab jamuns to the syrup the temp of the syrup should be Lukewarm.
You can fry the gulab jamuns and keep them for a week and at any time you want to serve them just add them to hot syrup for 2-3 hours and serve them.
For a detailed written recipe, click here: https://www.chefkunalkapur.com/recipe...
-------------------------------------------------------------------------------------
gulab jamun recipe, suji ke gulab jamun, gulab jamun, semolina gulab jamun recipe, semolina gulab jamun, spongy gulab jamun recipe, spongy gulab jamun, soft and spongy gulab jamun recipe, suji jamun recipe, suji ke gulab jamun in hindi, सूजी के गुलाब जामुन, सूजी के गुलाब जामुन बनाने की विधि, सूजी के स्पंजी गुलाब जामुन, हलवाई स्टाइल गुलाब जामुन, gulab jamun recipe with milk powder, gulab jamun using suji, paneer suji gulab jamun, suji gulab jamun banane ki vidhi, suji gulab jamun cooking, suji gulab jamun in telugu, suji gulab jamun kaise banaye, suji gulab jamun making, suji gulab jamun odia, suji ke gulab jamun banane ke liye, suji ke gulab jamun Kunal Kapur, suji ke gulab jamun easy recipe, suji ke gulab jamun ghar par kaise banaye, suji ke gulab jamun, gulab jamun recipe, सूजी के गुलाब जामुन, हलवाई स्टाइल गुलाब जामुन, jamun, Valentine, Valentines day, Ramadan, Eid, Iftaar, sooji gulab jamun
4 سال پیش
در تاریخ 1399/11/03 منتشر شده
است.
1,935,325
بـار بازدید شده