Recipe: Eating on a Dime Coconut shahi gulab jamun

Pearl Briggs
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Recipe: Eating on a Dime Coconut shahi gulab jamun
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Recipe: Eating on a Dime Coconut shahi gulab jamun Delicious, fresh and tasty.

Coconut shahi gulab jamun. Shahi Gulab Jamun/Dry Jamun is a favorite Indian sweet in all regions. It's mainly found in parties, weddings and even in Indian thalis, Shahi Gulab Jamun happens to be one of the desserts served after the meals. Soft sugar syrup soaked delicious balls are a treat always.

Indian Sweet made from Soft Cottage Cheese Dipped in Sugar Syrup.

Nutrition Facts ; Amount per serving : Shahi Gulab Jamun; Share.

A rich Indian sweet traditionally made out of evaporated desiccated milk, stuffed with assorted nuts.

You can have Coconut shahi gulab jamun using 13 ingredients and 17 steps. Here is how you cook it.

Ingredients of Coconut shahi gulab jamun

  1. You need 250 gms of Whole dried milk /mawa -.

  2. Prepare 100 gms of Cottage cheese / paneer -.

  3. You need 3 tbsp of All purpose flour -.

  4. You need 1 tbsp of Milk -.

  5. Prepare 1 pinch of Baking powder -.

  6. Prepare As needed of Oil - for frying.

  7. It’s of For syrup.

  8. It’s 1 cup of Sugar -.

  9. It’s 1.5 cup of Water -.

  10. You need 1 tsp of Lemon juice -.

  11. You need 1/4 tsp of Cardam powder -.

  12. Prepare few strands of Saffron.

  13. It’s 1 cup of Grated coconut powder - for coating.

Fried and soaked in sugar syrup.

Pour flour into a mixing bowl then add the cold coconut oil.

Using a pastry cutter or a fork, cut and combine the oil into the flour until the oil pieces resemble the size of a pea.

Gulab jamun (also spelled gulaab jamun) is a berry-sized ball dipped/soaked in rose flavoured sugar syrup.

Coconut shahi gulab jamun instructions

  1. Grate the mawa / whole dried milk and cottage cheese / paneer and mix well..

  2. We mashed the paneer / cottage and mawa / whole dried milk very well and make a soft and smooth dough..

  3. Add all purpose flour/maida,baking powder and milk and mix very well..

  4. Divide the dough in equal size balls..

  5. Roll each balls between your palms..

  6. All the balls are made in the same way..

  7. Heat enough oil in a pan for deep frying..

  8. Deep fry the gulab jamun on low heat till golden brown..

  9. Drain in paper napkin.

  10. For syrup Heat sugar and water in a pan till sugar dissolves..

  11. Keep in a medium flame for 10 mins.

  12. When it gets stick it means syrup is ready..

  13. Add lemon juice and mix well..

  14. Add cardamom powder and saffron and mix well..

  15. Place the fried gulab jamun in the sugar syrup..

  16. Soak them for two hours..

  17. Coat them with grated coconut powder and serve..

It is a milk-solid-based South Asian sweet, originating in the Indian subcontinent, notably popular in India, Nepal (where it is known as lal mohan), Pakistan, and Bangladesh (where it is known as gulab jam), as well as Myanmar.

Gulab jamun (also spelled gulaab jamun) is a milk-solid-based sweet from the Indian subcontinent, and a type of mithai, popular in India, Nepal, Pakistan (where it is known as gulab jamun), the Maldives (where it is known as gulaabujaanu), and Bangladesh (where it is known as gulab jam [citation needed]), as well as Myanmar.

It is also common in nations with substantial populations of people.

I love gulab jamun, but this recipe doesn't have the right proportions in the dough.

Even so, the cooking technique is SPOT ON.