Gulab Jamun recipe
Appe gulab jamun prepared in the appam maker will appear like appe and taste like gulab jamun.
Ingredients for the gulab jamun
- Sugar- 1 cup (250 gms)
- Mawa- ½ cup (125 gms)
- Paneer- 1.25 by 1.5 inch (40 gms)
- Refined flour- 2 tbsp (20 gms)
- Green cardamom powder- 1 Tsp
- Ghee- 1 tbsp
- Baking powder- ¼ tsp
How to make the appe gulab jamun
For the sugar syrup
In a vessel take 1 cup of the sugar and ¾ cup of the water and cook the sugar syrup until the sugar dissolves in the water. Keep on stirring the sugar syrup in the intervals.
As the sugar dissolves in the water, cook it for more 2 minutes and check the sugar syrup by sticking it between your fingers. If the sugar syrup sticks like the honey then, it is prepared.
Add 1 tbsp of cardamom powder to the sugar syrup and mix it properly.
For the dough
Take the ½ cup of the mawa and add the crumbled paneer of 40 gms in the mawa. Mix both the ingredients by mashing to prepare the smooth dough. Mash the dough for 2-3 minutes until it is smooth.
Add 3 tbsp of refined flour, ¼ tsp of baking soda in the prepared dough and mix them properly with the dough.
For the gulab jamun
Preheat the appam maker to prepare the gulab jamun and keep the flame on low.
Divide the dough into the small portions, roll it between your palms and make smaller sized round balls of the dough.
Add a small amount of ghee in the moulds of the appam maker and place the round balls inside the moulds to fry. Cover and fry the gulab jamuns on the extremely low flame. Check the gulab jamuns after the 5 minutes and flip them once they are puffed and slightly golden brown from the bottom. Again cover and fry the other side of the gulab jamuns for 5 minutes more. Turn off the flame when gulab jamuns are browner and fried from both the sides.
Remove and dip the gulab jamuns in the sugar syrup for 5-6 hours. It takes almost 10 minutes to fry the gulab jamuns and serve them. We added the 1 tbsp of ghee to fry the gulab jamuns from which still some ghee is left in the moulds.
The appe gulab jamuns are prepared and ready to serve.
You can also take the hard mawa after adding milk in it and mashing it to make it soft.
Rotate the appam maker after every 1.5 minutes if, there is wind near the appam maker.
Fry the gulab jamuns on the low flame and flip them after every 2 minutes.
Measure the sugar and water from the same utensil while preparing the sugar syrup.
If the consistency of the sugar syrup is thicker, they will shrink and if the consistency is thinner, their upper layer will start removing.
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