Ajmer Rasoi Gulab Jamun Recipe In Hindi: How To Make Gulab Jamun Ajmer Rasoi
Welcome to Ajmer Rasoi, where we bring you delicious and authentic Indian recipes. Today, we are going to share the secret to making the perfect Gulab Jamun in Hindi. This sweet and decadent dessert is a favorite across India and is a must-have at any festive occasion. Follow along as we take you through the simple steps to creating this delectable treat.
Ingredients:
– 1 cup of milk powder
– 1/4 cup of all-purpose flour
– 1/4 tsp of baking soda
– 2 tbsp of ghee
– 2 tbsp of milk
– 1 cup of sugar
– 1 cup of water
– 1/2 tsp of cardamom powder
– 1 tsp of rose water
– Oil for frying
Recipe:
– In a large bowl, mix the milk powder, all-purpose flour, and baking soda.
– Add the ghee and milk to the dry ingredients and knead the mixture into a soft dough.
– Divide the dough into small, equal-sized balls and roll them between your palms to make them smooth.
– In a deep pan, heat the oil over medium heat. Once the oil is hot, reduce the heat to low and carefully add the Gulab Jamun balls.
– Fry the Gulab Jamun on low heat, turning them occasionally, until they are evenly golden brown.
– In a separate saucepan, combine the sugar and water to make the sugar syrup. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.
– Add the cardamom powder and rose water to the sugar syrup and stir well.
– Once the Gulab Jamun are fried, drain them and immediately transfer them to the warm sugar syrup.
– Let the Gulab Jamun soak in the syrup for at least 30 minutes before serving.
Enjoy your homemade Gulab Jamun from Ajmer Rasoi, and savor the rich, sweet flavors of this beloved Indian dessert.
Incorporate Analogies And Metaphors:
Making the perfect Gulab Jamun is like creating a sweet symphony that delights the senses with each bite. The soft, spongy balls soaked in fragrant rose-scented syrup are a taste of pure indulgence.
Now, try this Ajmer Rasoi Gulab Jamun recipe in Hindi and treat yourself to a taste of India’s rich culinary heritage.
