Gulab jamun ek bahut hi lokpriya Indian mithai hai jo har umar ke logon ko pasand aati hai. Ye ek mithas se bhara swadisht khana hai jo kisi bhi avsar par, chahe wo koi tyohar ho ya parivarik samaroh ho, khaya jata hai. Gulab jamun khoya se banaya jata hai, jo ek prakar ka evaporated doodh hota hai, aur isey chini, paani aur elaichi se bana syrup mein bhigoya jata hai. Is lekh mein, hum aapko batayenge ki ghar par gulab jamun kaise banaye.
Samagri:
- 1 cup khoya
- 2 tablespoon maida
- 1 tablespoon suji
- Ek chutki baking powder
- 1 tablespoon ghee
- 1-2 tablespoon doodh
- Tel, talne ke liye
- Syrup ke liye:
- 1 cup chini
- 1 cup paani
- 2-3 elaichi ke dane
Vidhi:
Ek mixing bowl mein khoya ko bikhra de aur ismein maida, suji, baking powder aur ghee daal kar ache se milaye. Achi tarah se guth kar naram aata bana lein. Agar aata jyada sukh ho toh doodh ki 1-2 tablespoon daal dein.
Aata ko chote chote barabar size ke balls mein baant lein aur apne haathon se gol gol balls bana lein. Dhyaan rakhein ki ball ke surface par koi darar na ho.
Ek deep frying pan mein tel ko medium aag par garam karein. Jab tel garam ho jaye, aanch ko halki kar dein aur gulab jamun balls ko tel mein daal dein. Balls ko tab tak talte rahein jab tak wo sabhi taraf se gehre laal nahi ho jate. Dhyan rakhein ki jyada balls ko ek saath nahi talna hai.
Jab gulab jamun balls acche se fry ho jayein, unhe tel se nikal kar ek tissue paper par rakh dein taaki jyada tel nikal jaye.
Ek alag se pan mein chini, paani aur elaichi ke dane daal kar ise boil karein. Aag ko halka kar dein aur ise 5-10 minute ke liye pakne dein jab tak chini ghul jaye aur syrup garha na ho jaye.
Fry kiye hue gulab jamun balls ko syrup mein daal dein aur kam se kam 2-3 ghante ke liye bhigoyein, behtar hoga ki puri raat bhigoyein. Jitna zyada bhigoyenge, utna hi mithas ka swad aayega.
Gulab jamun balls ko syrup ke saath serve karein aur isey pistachios ya badam se sajayein.
Tips aur tricks:
Dhyaan rakhein ki aata naram ho, agar yeh jyada sakht hai toh gulab jamun balls kadak ho jayenge.
Gulab jamun balls ko halki aag par talna hai taki wo sabhi taraf se acche se pak jaye aur laal ho jaye.
Syrup banate waqt, kuch log chini aur paani ki quantity mein fark karte hain, kuch log chini aur paani dono ke quantity barabar daalte hain aur kuch log chini zyada daalna pasand karte hain. Isliye, aap apne swad ke anusaar chini aur paani ki quantity adjust kar sakte hain.
Agar aapke gulab jamun balls break ho rahe hain toh iska matlab hai ki aata zyada sukh ho gaya hai. Isliye, aap doodh daal kar aata ko naram bana sakte hain.
Syrup ke consistency ka dhyan rakhein. Syrup bahut patla ho toh gulab jamun balls acche se soak nahi karenge aur agar syrup bahut garha ho toh gulab jamun balls acche se soak ho jayenge par zyada mithaas nahi aayegi. Isliye, syrup ki consistency ko adjust karte hue gulab jamun balls bhigoayein.
Gulab jamun khana ek anubhav hai, isey khaane se pehle iski khushbu, mithas aur swad dekh kar hi khushi milti hai. Ghar par gulab jamun banane ka yeh tarika aapko is mithai ki asli mithas ko mehsoos karne mein madad karega. Toh aaj hi ghar par gulab jamun banaye aur apne parivaar aur doston ko khush karein!
