🤤The "Secret" Ingredient for the SOFTEST Gulab Jamun: Melts in Your Mouth this DIWALI скачать в хорошем качестве

🤤The "Secret" Ingredient for the SOFTEST Gulab Jamun: Melts in Your Mouth this DIWALI

For the Sugar Syrup: · 2 cups Sugar 800g · 1 cup Water 400g · 4-5 Green Cardamom Pods, lightly crushed · Rose petals For the Gulab Jamun Balls: · 1 cup Full-Fat Milk · 100g All-Purpose Flour (Maida) · ½ tsp Baking Soda · Oil for frying Part 1: Making the Sugar Syrup 1. Combine Ingredients: In a wide, heavy-bottomed pan, combine the sugar and water. Heat over medium heat, stirring occasionally until the sugar dissolves completely. 2. Add Flavor: Add the crushed cardamom pods and rose petals. Bring the syrup to a boil. 3. Simmer: Let it boil for 5-7 minutes until the syrup slightly thickens. It should be of a two string consistency. To test, take a little syrup between your thumb and index finger; when you pull them apart, two strings should form. 4. Finish & Set Aside: Turn off the heat. Add the rose water and lemon juice. Stir well. Keep the syrup warm on the lowest possible heat or in a pre-warmed oven. Tip: The syrup should be warm when you add the fried jamuns. If it's too thick after cooling, add a little hot water to thin it out. Part 2: Making & Frying the Jamun Dough 1. Make khoya: Pour 1L full cream milk in kadhai and stir it till it looks like as shown in the above video. Let it cool then add all-purpose flour, and baking soda. Ensure there are no lumps. 2.Add Milk Gradually: Now, slowly add the milk, one tablespoon at a time. Gently combine. Do not knead like bread dough. Use a light hand to just bring everything together into a soft, smooth, and slightly sticky dough. If the dough is dry, add another teaspoon of milk. 4. Rest the Dough: Cover the dough with a damp cloth and let it rest for 5-10 minutes. Shaping the Jamuns 1. Grease Your Hands: Lightly grease your palms with ghee or oil. 2. Form Smooth Balls: Divide the dough into equal portions. Gently roll each portion between your palms into a smooth, crack-free ball. The balls should be smaller than a ping pong ball, as they will double in size when frying and soaking. Pro Tip: Ensure there are no cracks, or the jamuns might break while frying. Frying the Jamuns 1. Heat the Ghee/Oil: In a deep, heavy-bottomed kadai or pan, heat ghee or oil on low heat. To test, drop a small piece of dough into the oil; it should sink to the bottom and slowly rise up without browning too quickly. 2. Fry Gently: Carefully slide a few dough balls into the warm oil. Do not overcrowd the pan. 3. Constant Turning: Keep the heat on low. Fry the jamuns, turning them constantly with a slotted spoon. This ensures they cook evenly and acquire a uniform golden-brown color. 4. Low and Slow is Key: This process will take about 7-8 minutes per batch. The jamuns will slowly expand and become 2-3 times their original size. 5. Drain: Once they are a deep, golden-brown color, remove them with a slotted spoon and drain on a paper towel for just a minute. Part 3: The Soaking 1. Soak in Warm Syrup: Immediately place the hot, fried jamuns into the warm sugar syrup. Let them soak for at least 1-2 hours before serving. They absorb the syrup best when both are warm. Part 4: Garnishing 1.Take almonds and cashews and grind them together. Then add dessicated coconut and mix them together 2. Now dip and cover each gulab jamun with this mixture. 3.Finish it with chopped almond 4. Serve: Serve Gulab Jamun! Enjoy your homemade, melt-in-the-mouth Gulab Jamun! They are a true labor of love. #trending #trendingvideo #viral #viralvideo #video #vlog #cooking #explore #fyp #foryou #food #love #new #recipe #short #diwali