Gulab Jamun Recipe I परफेक्ट गुलाब जामुन रेसिपी I Tips for soft & Perfect Gulab Jamun I #gulabjamun

How to make perfect Gulab Jamun at home or for commercial purpose. Recipe with perfect measurements and Tips. Recipe ingredients and measurements shared below. Gulab jamun is among India's most popular desserts and is often referred to as "Indian doughnuts." It is also made mostly during Indian festivals and special occasions. This delicious sweet treat consists of soft, melt-in-your-mouth, fried dumplings that are traditionally made of thickened or reduced milk (Khoya) and then soaked in a sugar syrup made with rose water. This recipe uses khoya (milk fudge) I have a fond memory of my childhood. During Diwali festival, all family members used to gather at my native home which is at Akola (Maharashtra). My father used to give contract to Maharaj (Traditional Rajasthani cook, who used to cook all the snacks and sweets in bulk quantity) at our house to make Diwali snacks and sweets. He used to make these tasty Gulab jamuns in bulk quantity for us. All day we used to feast on these tasty treats. The name comes from two words Gulab means "rose" and refers to the rose syrup. Jamun is a kind of deep purple-colored Indian berry, which the dark brown dumplings resemble after they're cooked. The rose-flavored syrup lends the dessert a beautiful fragrance. Gulab jamun can be served warm or at room temperature and with a variety of extras to make the dessert even more exceptional, such as chopped pistachios. I love Gulab Jamun with Vanilla Ice cream. This combination is also fantastic. Best of all, Sharing the recipe here Gulab Jamun recipe Ingredients for - 25 numbers (12 Gm each) Mawa (Milk Fudge) - 200 gm Paneer (Cottage Cheese) - 50 gm Sooji (fine Semolina)- 20 gm (3 Tablespoon) Refined flour - 40 gm (6 Tablespoon) Cardamom seed powder - 4 pods (Cardamom skin to be used in Sugar Syrup) Saffron (optional) - 2 pinch Milk - 2 to 3 drops Cooking soda - 2 pinch Sugar - 600 gm Water - 600 gm/ml Rose water - 4 to 5 drops Ingredients for - 125 numbers (12 Gm each) Mawa - 1 kg Paneer - 250 gm Sooji (Semolina)- 100 gm Refined flour - 200 gm Cardamom seed powder 5 to 6 Pods (Cardamom skin to be used in sugar syrup) Cooking soda - 1/4 th Teaspoon Milk-.2 to 3 drops Sugar - 3 kg water - 3 liters Rose water - 1/2 Tsp Ingredients for - 375 numbers (12 Gm each) Mawa - 3 kg Paneer - 750 gm Sooji (Semolina)- 300 gm Refined flour - 600 gm Cardamom seed powder -10 to 12 Pods (Cardamom skin to be used in Sugar Syrup) Cooking soda - 1/2 Teaspoon Milk - 2 to 3 drops Sugar - 9 kg water - 9 liters Rose water - 1 Tsp Click below for Kolhapuri Garlic Bhadang recipe    • Kolhapuri Bhadang recipe| कोल्हापुरी भडंग ...   Click below for Thick poha chivda Recipe    • Thick Poha Chivda Recipe |Chivda Namkeen| ...   Click below for Besan ki Burfy recipe    • Besan ki Barfi recipe | बेसन की बर्फी | Ho...   Click below for Ukdiche Modak recipe    • Modak | Ukadiche Modak | Ukdiche Modak rec...   Click below for Maharashtrian Masale Bhat    • महाराष्ट्रियन मसाले भात । Maharashtrian Ma...   Click below for Veg Pulao recipe    • Veg Pulao | व्हेज पुलाव | How to make Veg ...   Click below for Masala Bhat recipe    • महाराष्ट्रियन मसाले भात । Maharashtrian Ma...   Click below for veg fried rice recipe    • Veg Fried Rice | चायनीज फ्राइड राइस रेसिपी...   Click below for Schezwan Fried rice recipe    • Schezwan Veg Fried Rice recipe | Chinese v...   Thank you for watching this video. Do not forget to subscribe here- https://www.youtube.com/channel/UCqxx... Social Media links Website-https://devwratjategaonkar.com/ Facebook-   / devwrat.jate.  . Facebook Page-  / devwratjjate.  .   / devwratjate.  . Chef Devwrat Jategaonkar (@Devskitchenchef) https://twitter.com/Devskitchenchef?s=03