Angoori Gulab Jamun Recipe

Angoori Gulab Jamun is the smaller version of regular Gulab Jamun and is very popular because of its Grape-Like size. This recipe is done under 30 minutes from start to finish. It is a fail-proof recipe for its lovers.

ANGOORI GULAB JAMUN

Any Gulab Jamun fans out there? Well, you can not be a bigger fan than I am. When these golden beauties dunked in syrup surface in front of my eyes, I just lose control. There is no count of how many of these I might have devoured in my lifetime.

Though the recipe for this mithai is pretty simple, I always thought that making Gulab Jamun is time-consuming. To be honest, I have had few failures making these. Finally, I perfected the ratio of the ingredients to get these done right.

 What is ANGOORI?

Angoori is derived from Angoor which is Grape in English. The size of these Gulab Jamuns is the size of Large Grapes. I love making portion controlled desserts and can still eat it all. Instead of eating 1 large Gulab Jamun, you can treat yourself to 3-4 of these cuties. Quicker and Easier to fry as well.

GULAB JAMUN FACTS {Sighting – WIKIPEDIA }

The real fact of its origin is unknown. Some believe that Turks brought Milk solids to India with invasion and Gulab Jamun evolved from that. Others believe that Mughal Emperor Shahjahan’s chef discovered it accidentally. The Food Historics believe that the real origin lies in Persian Roots.

Whatever the history says, Gulab Jamun has become a synonym of Indian Mithai Treasure and is a regular feature on celebrations and festivals.

Gulab Jamun in simple words is Jamun (dark colored Indian fruit) dunked in sugar syrup essenced with rose water. The syrup has evolved in its flavor over the time with hints of cardamom and saffron.

IMPORTANT NOTES TO MAKE ANGOORI GULAB JAMUN

1. Knead the mawa or khoya well.
2. Forming tight shape with no cracks on the surface.
3. Frying Gulab Jamuns at the right temperature. neither super hot nor cold. It needs the somewhat medium temperature to fry. Medium heat is ideal temperature.
4. Sugar syrup also called as Chashni has to be right consistency or fried gulab jamun will disintegrate once placed in chashni.
5. Sugar Syrup should not be hot when you put the hot gulab jamun in it. It should be warm. So prepare the syrup before you fry the gulab jamun.
6. As soon as you fry gulab jamun, they have to be put in sugar syrup. You can not rest them and then put them in syrup.

Some Other MITHAI from BLOG are-

Milk powder gulab jamun, kalakand, mango Barfi, Gujiya, Milk Peda, Rasgulla and many more.

This is how to make Angoori Gulab Jamun.

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Angoori Gulab Jamum

Angoori Gulab Jamun is the smaller version of regular Gulab Jamun and is very popular because of its Grape-Like size. This recipe is done under 30 minutes from start to finish. It is a fail-proof recipe for its Lovers.

Course Dessert

Cuisine Indian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 30 pieces

Author simplyvegetarian777

Ingredients

Jamun Ingredients

• 1 cup Khoya or Mawa finely grated. I used Nanak brand. Use fresh if available.
• 2 Tbsp All purpose flour
• 1/4 Tsp Baking Powder
• 3+1/4 Tbsp Milk Warm
• Oil for Deep Frying

Sugar Syrup or Chashni Ingredients

• 2 Cups Sugar
• 1&1/2 Cups Water
• 1/2 Tsp Cardamom Powder

Instructions

• Making Chashni or Sugar Syrup
• You have to make Chashni before you make Jamuns for the recipe. You may do the preparation of jamuns before but fry these after making the sugar syrup.
• Take a broad heavy bottom pan. Add sugar, water and cardamom powder to it. Give it a good stir. Place it on the gas stove and heat it on medium-high heat. Once the sugar is dissolved in water, cook it for 5-7 minutes till the sugar syrup is heavy and thickened in consistency. Keep the heat on medium to high. Make sure that syrup is not as thick as 1 thread formation. We do not want thread consistency in the syrup or else jamuns will not be able to absorb the syrup. Once the syrup is done, switch off the heat and set it aside.
• For more flavoring, you may add either a pinch of saffron or 1 tsp of rose water to the syrup.

Making Jamuns

• Take a large mixing bowl. Add finely grated khoya/mawa + all purpose flour + Baking Soda to the bowl. First add 3 tbsp warm milk to it to make a dough. If required, add more milk, 1 tsp at a time to make a dough. Mix and knead the ingredients well to form a smooth dough.
• Now divide the dough into small 28-30 equal portions. These portions should form 28-30 smooth balls measuring 1 inch in diameter. Roll smooth and firm small balls out of each portion and keep aside. Make sure that they have no cracks on the surface.
• Take a heavy bottom pan or kadhai and put enough oil in it to deep fry the jamuns. Heat the oil on medium heat to deep fry. We do not want very hot oil for deep frying the jamuns or else they will burn as soon as dropped in oil.
• How to make sure that oil is at the right temperature to fry the jamuns? It is a simple test. Drop a pinch of dough to the hot oil. It should sink to the bottom fast but should not come to the surface or top of the oil immediately. You can see bubbles around it. It should take time to come to the surface of the oil.
  
• Fry 8-10 jamuns at a time. Be careful when flipping them or else these can break. It will take about 2 minutes for each lot to get done. Important thing to remember is - wait for 1 to 2 minutes before adding another lot of 8-10 jamuns, so that oil is at the right temperature to fry.
• As soon as the jamuns are fried, take them out of the oil and add these to the prepared sugar syrup. Repeat with each lot. 
• Gulab Jamuns are ready. Let them sit in syrup for at least 1/2 hour before eating.
• STORAGE - These can stay well at the room temperature for about 2 days in the syrup. 

So, all you Gulab Jamun lovers, bookmark this recipe. No more need to use any READY TO MAKE packets, to treat your taste buds right in an authentic way. And UGHHHH to those BREAD GULAB JAMUNS. Do I sound like a Gulab Jamun Snob? Well, I am very easy to please otherwise but can’t eat a bad gulab jamun. It has to be of a perfect texture and served warm.

I am sure you will be making these cute mini gulab jamuns this weekend. Make these for either your Holi party like I would be doing or make these effortless and easy Gulab Jamuns to treat your sweet tooth. I promise that nobody can stop at just one.

You can order the following ingredients and kitchen equipment from amazon at no extra cost, to make these Gulab Jamuns.

All purpose Flour

Sugar

Cardamom Powder

Frying Pan

Slotted Spoon for frying

Mixing Bowls

Grater

Can’t make it now? PIN IT FOR LATER!

In my kitchen you will always EAT HAPPY & STAY HAPPY !!

Sonal