Zaika Worlds

Gulab Jamun

40 minute · 6 log · Meetha · India

Gulab jamun wo mithai hai jo aksar celebrations ke aakhir mein aati hai, naram, garam, aur gulab ki khushbu wali chashni mein doobi hui jab tak wo is se bhari na ho jaye. Raaz ingredients ki lambi list nahi hai. Ye taaza aur naram khoya hai, halke haath se gundha hua atta, halki aanch par frying taake jamun andar tak pak jayein baghair jaldi zyada brown hue, aur chashni jo garam ho, ubalti hui nahi, jab wo is mein jayein. Kisi bhi hisse mein jaldi karein to jamun sakht, darar wale, ya andar se khushk ho jate hain. Waqt lein, aur wo phool jayenge, naram honge, aur chamkenge. Inhein garam serve karein, upar chashni daal kar, aur dekhein ke kaise khatam ho jate hain.

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Ajza

• Khoya 250g
• maida 3 tbsp
• Ilaichi powder 1/2 tsp
• Cheeni 2 cup
• paani 2 cup
• Gulab ka pani 1 tsp
• lemon ke 2 drops
• Talne ke liye tail / ghee

Banane Ka Tareeqa

1. Khoye ko tod kar maida aur ilaichi ke sath gundhein jab tak naram, hamwar atta na ban jaye. Zyada na gundhein, warna jamun ghane ho jayenge.
2. Atte ko dhak kar 15 minute rest dein. Wo itna naram hona chahiye ke baghair darar ke roll ho jaye.
3. Cheeni, paani aur lemon ras ko garam kar ke chashni banayein jab tak cheeni ghul na jaye. 5 minute simmer karein, ilaichi aur gulab ka pani daalein, aur garam rakhein, ubalta hua nahi.
4. Hatheliyon par halka ghee lagayein. Chhoti, hamwar goliyan banayein, akhrot ke size ki, surface par koi darar na ho.
5. Tail ya ghee ko halki se darmiyani halki aanch par garam karein. Tail itna garam ho ke halke se sizzle kare, foran brown karne jitna garam nahi.
6. Jamun ko batches mein daalein, chamach se halke se hilate hue taake wo roll hon aur aik jaise brown hon, 6 se 8 minute, jab tak halke sunehre na ho jayein.
7. Jamun nikaal kar seedha garam chashni mein daalein. Wo halke se sizzle karenge aur phoolna shuru kar denge.
8. Kam az kam 1 ghanta rest dein, aik dafa palat kar, taake jamun aik jaise chashni peeyein. Garam serve karein, upar chashni daal kar.

Chef ki tip

Jamun mein darar nahi honi chahiye. Goliyan banate waqt haathon par halka ghee lagayein. Chashni zyada garam na ho, warna jamun peene ke bajaye sakht ho jayenge, aur thandi bhi na ho, warna wo isay jazb nahi karenge.

Serve Karna

6 logon ke liye, har shakhs ko chhote bowls mein 3 se 4 jamun, khoob chashni ke sath kaafi hai. Garam serve karein, pasand ho to kate hue pista se garnish karein, aur dosri dafa ke liye zyada chashni jug mein rakhein. Gulab jamun Eid, shadi aur dinner party ke liye behtareen hai, aur chamach se bowl se seedha khana behtareen hai. Is ke baad chai ka cup classic finish hai.

Store Aur Dobara Garam Karna

Chashni mein dhake hue dabbe mein fridge mein 4 din tak rakhein. Chashni mein halki aanch par ahista dobara garam karein, ya microwave mein 20 se 30 second, jab tak garam ho, zyada garam nahi. Inhein chashni mein na ubalein, kyunke wo toot jate hain. Chashni ke baghair 1 mahine tak freeze karein, fridge mein thaw karein, aur serve karne se pehle taazi chashni mein garam karein.

Ajza Ke Notes

• Taaza, naram khoya naram jamun banata hai. Khushk, tootne wala khoya atte ko jodne ke liye aik chamach doodh mangta hai.
• Maida sirf bandhne ke liye hai. Zyada maida sakht jamun banata hai, is liye naap kar daalein aur chipchipe atte ko theek karne ke liye zyada na daalein, rest dein.
• Chashni mein lemon ras isay thanda hone par crystallise hone se rokta hai, is liye chashni saaf aur hamwar rehti hai.
• Gulab ka pani aanch se utaar kar daalein, taake is ki khushbu taazi rahe, ubal kar khatam na ho.

Variations

• Kesar jamun: aik chutki zafran ko garam doodh mein bhigo kar chashni mein daalein, aur pista se garnish karein.
• Stuffed jamun: fry karne se pehle har goli ke beech mein khushk mewa aur nut mix ka chhota tukda dabayein.
• Ice cream ke sath jamun: garam jamun ko vanilla ice cream par rakhein, upar garam chashni daal kar, garam aur thandi dessert ke liye.

Aam Ghaltiyan

• Tez aanch par fry karna. Bahar jaldi dark ho jata hai aur andar kacha aur ghana reh jata hai.
• Darar wali goliyan banana. Chashni aik jaisi nahi jati aur jamun phat jate hain ya khurdure ho jate hain.
• Jamun ko ubalti hui chashni mein daalna. Surface band ho jati hai aur wo andar se sakht rehte hain.
• Atte ko zyada gundhna. Wo sakht ho jata hai aur jamun apni narmi kho dete hain.

Aksar Puche Jane Wale Sawal

Mere gulab jamun sakht kyun hain?

Atta zyada gundha gaya, zyada maida use hua, ya chashni zyada garam thi. Halke se gundhein, maida naap kar daalein, aur chashni ko garam rakhein, ubalta hua nahi.

Kya khoye ki jagah milk powder use kar sakte hain?

Ji haan. 1 cup milk powder ko 2 tbsp ghee aur 3 se 4 tbsp garam doodh ke sath naram atta bana lein, phir wahi steps follow karein. Texture qareeb hota hai, halanke khoya zyada naram hota hai.

Mere jamun chashni mein kyun toot gaye?

Wo kam fry hue, atta zyada naram tha, ya chashni ubal rahi thi. Halke sunehre aur sakht hone tak fry karein, aur chashni ko garam rakhein.

Kya chashni kam meethi bana sakte hain?

Cheeni ko 1½ cup tak kam kar sakte hain, lekin chashni ko jamun ko dhakna chahiye. Bohat patli chashni wahi tareeqe se nahi peeti, is liye is se zyada kam na karein.

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