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The rose-flavored syrup lends the dessert a beautiful fragrance and makes it feel both decadent and very special. Gulab jamun can be served warm or at. Gulab jamun can be served cold, at room temperature or warm. You can have Warm gulab jamun in sweet crunchy tacos using 14 ingredients and 25 steps. Here is how you cook it.

Ingredients of Warm gulab jamun in sweet crunchy tacos

Prepare 50 gms of paneer.
It's 1/4 cup + 2tsp of flour.
Prepare 150 gms of mawa.
Prepare 1.5 cups of sugar.
You need 3/4 cup of water.
It's 2 pinch of cardamom powder.
You need 1 pinch of soda.
You need 1/4 tsp of rose water.
It's for of sweet tacos :.
Prepare 1/2 cup of flour.
Prepare 1 pinch of salt.
Prepare 1 tsp of sugar powder.
It's 1 pinch of elaichi powder.
It's for frying of oil.

Syrup: Instead of, or in addition to, the rosewater, add a couple strands of saffron to the boiling syrup. Jamun Balls: Full-fat milk powder is best for homemade gulab jamun, but non-fat powdered milk is. Khoya gulab jamun recipe with video & step by step photos - Soft, juicy and delicious gulab jamuns made with There are also many modern versions of making gulab jamun using milk powder, potato, sweet potato To make this gulab jamun recipe, you can use homemade khoya or store bought one. i have posted quite a few gulab jamun recipes in my blog, but i always wanted to post a video recipe using mtr jamun mix. to be honest, jamun is one of the first recipes i started to make during my college days. having said that i never thought, i would ever end up making a sponsored video post for mtr. Gulab Jamun is a delicious Indian version of donuts immersed in warm sweet syrup.

Warm gulab jamun in sweet crunchy tacos instructions

Measure the ingredients.i.e. khoya, paneer, flour.
Put paneer on work table and start mashing and kneading with your palm.
Mash it so well that there are no lumps and they are soft as cream, as it starts releasing fat.
Now mix the khoya, baking soda to it and knead well, by gradually adding flour to it.
Make small smooth,soft balls without any breaks.
Now you get a soft dough.
Mean while on the other side in a wide pan add sugar and water.
Let the sugar dissolve and starts boiling..
Boil enough that there is no string / thread to be formed. just boil till syrupy.
Then add rose water and elaichi powder.
In a kadai heat oil, once it's hot, reduce to less flame.
First add one ball and fry it till golden with constant stirring for equal brown and doneness.
If the first ball is fine, add remaining balls not more than 5 for easy stirring.
Put the fried golden balls on the sugar syrup and let it soak.
Now let us prepare the tacos.
Add flour, salt,sugar,elaichi powder and water and knead to a semi stiff dough.
Roll it on a flour dusted floor and roll it as thin as possible.
Then with a help of steel cup or cutter, cut into a round disc shape.
Prick them with a fork so that it wont puff up.
Now fry this in medium hot oil and bend it sides with a help of steel spatula and hold it for 30 seconds so that it holds it's shape.
Fry till crisp and golden brown.
Now put the tacos into the sugar syrup and take it out immediately.
Now assemble the warm jamuns inside the crunchy sweet tacos.
Optionally if u feel it is too sweet. No need to dip tacos in sugar syrup..
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As India's most popular dessert, gulab jamun is a staple in most parts of the country. Place the gulab jamuns in the frying pan. Do not crowd them, as the gulab jamuns will expand to about double their original volume. The name literally is gulab meaning rose and jamun- the only thing I can think of is a round fruit of the same name. (If anyone knows better let me know!) The synopsis.milk is boiled down into a thick, fudge-like consistency and mixed with the slightest bit of flour to form a dough, formed into balls. Sweet Potato Gulab Jamun is an interesting twist on a classic Indian sweet / dessert.