How to Make Gulab Jamun in 4 ways/ Rasgulla and Ras Malai Best Recipes.

In this, we will get to see 6 types of sweet dishes which can be easily made at home. Gulab Jamun, Rasgulla recipe, and Ras Malai.

Gulab Jamun is a sweet dish, which is consumed mainly in Asian Countries. There are many types of Gulab Jamun such as Gulab Jamun with or without Khoya, Suji Gulab Jamun, Kala Gulab Jamun.

 

A) 1. Gulab Jamun with Khoya/ Mawa

Process

First, we will prepare the sugar water in which we will soak our gulab jamun when it’s ready, so for that, we will take a vessel

1.  Add 800g  sugar in a vessel.

2. In this, we will add 2 cups of water, cook until the sugar melts.

3. Then Cook for 2 to 3 minutes and switch off the flame, and keep this aside.

4. Now take 300g of Mawa in a plate, we are making Mawa Ke Gulab Jamun, then take 100g of paneer.

5. Now crumble the paneer and make it smooth, when the paneer is softened then we will mix the Mawa to it.

6. Then we will add 1/2 cup of refined flour, mix it with the help of a palm well form a dough.

7. Take a pan, add refined oil or you can also take ghee as per your wish.

8.  If you take ghee then let the ghee melt properly, then we will make small balls from the dough.

9. So once you are done making balls from the dough, then we will add these balls into ghee/refine oil which we have kept to get hot.

10. Make sure once the ghee is been hot then keep the flame on low so that our gulab jamun will not burn.

11. So we will fry the gulab jamun balls, and as soon as we remove them from oil, we will transfer it to the sugar water.

12. The sugar water should be warm, then fry all the balls until it’s golden brown.

13. And transfer it to the sugar water, and let them soak for 2 to 3 hours.

and then it can be served.

 

Gulab Jamun with Khoya Ingredients

• Sugar 800g
• Water 2-3 cups
• Mawa 300g
• Paneer 1oog
• Refined flour 1/2 cup
• Ghee/ refine oil.

 

2) Gulab Jamun without Khoya

 

Gulab Jamun without Khoya Ingredients

• Milk 1/2 cup
• Milk powder 1 cup
• Ghee as needed
• Sugar 3 cups
• Maida 4 tablespoons
• Baking powder 1/4 teaspoon
• Water 2 cups
• Elachi powder 1tsp.

 

Process:

1.  Firstly take a pan don’t switch on the flame,  add 1/2 cup of milk.

2. Then add ghee to it mix this well, then add milk powder.

3. Again mix it well, when you are done mixing it then switch on the flame, stir it continuously.

4. And cook until it’s properly combined, then switch off the flame and let it warm.

5. Take a vessel, add sugar, and add 1&1/2 cup of water, stir it.

6. After a few minutes, we will add some Elachi powder.

7. Cook until the sugar melts nicely and after that cook for 3 minutes, then switch off the flame.

8. Now we will take our Gulab Jamun’s batter and add maida to it.

9. Add baking powder, then add 1 teaspoon water, mix it well with the help of palm.

10. Then you will see the mixture has form dough, so now, make small balls from that dough.

11. The balls should be small in size, make sure it doesn’t have any crack.

12. Now it’s time to fry them, so for that, we will take a pan/ vessel add oil to it.

13. Then add the gulab jamun balls and fry them on low flame.

14. Fry it until it’s brown, then directly add to our sweet water which we have already made.

15. Soak the gulab jamun for 2 to 3 hours.

then you can serve it.

3) Suji Ke Gulab Jamun

Suji ke Gulab Jamun Ingredients

We will be making Suji/Rava Gulab Jamun Recipe without Milk powder.

• Full cream milk 1 cup
• Sugar 500g
• Suji/Rava 1/2 cup
• Oil
• Ghee 2 tablespoons
• Cardamom powder 1 tablespoon.

 

Process

1. Take a vessel, add sugar, and add 1&1/2 cup of water, stir it.

2. After a few minutes, we will add some Elachi powder, cook, until the sugar melts nicely.

3. And after that cover the lead and cook for 3 minutes, then switch off the flame.

Now we will make suji dough.

4. For that take a Pan, add ghee to the pan, let the ghee melt.

5. Then add milk, let the milk boil, (Suji/Rava Gulab Jamun Recipe without Milk powder) now we will add suji to the milk.

6. Make sure don’t add all the suji at a time, lumps will come, so for that, we have to add the suji slowly and little.

7. And while adding suji stir the milk continuously, cooks until it becomes a dough.

8. Switch off the flame and transfer the dough to a plate.

7. Add cardamom powder, mix it well with palm until it’s soft.

8. Then take a small part of the dough on your palm and roll it and shape it like a ball.

9. It should not have cracks, make like these balls from the remaining dough.

10. Now it’s time to fry them, for that take a vessel/pan add oil to it.

11. Let the oil gets heated then turn the flame low, now drop the balls into the oil.

12 And fry it until it’s golden brown, then transfer to the sugar water, and let it soak for 10 to 15 minutes.

Note: Make sure you don’t soak this gulab jamun for more time because this is suji gulab jamun, if you soak for more time it may break in the sugar water, then transfer it to a bowl.

 

4) Kala Jamun (Kala Gulab Jamun)

Ingredients

• Mawa 400g
• Paneer 125g
• Semolina (suji) 1 tsp
• Baking powder 1/4 tsp
• Refine flour (maida) 1/2 cup
• Water 2 cups
• Sugar 500g
• Ghee as needed.

Process

1. Take 125g of paneer in a plate, crumble the paneer and make it soft.

2. Then we will add 1 tablespoon of semolina (suji), 1/4 of baking powder.

3. Add 400g of Mawa, mix it, and knead it until it’s very soft.

4. Then we will add 1/2 cup of refined flour, mix it and make a nice dough.

Now we will make sugar water.

5. Take a vessel, add sugar, and add 1&1/2 cup of water, stir it.

6. After a few minutes, we will add some Elachi powder, cook until the sugar melts nicely, and after that cover the lead.

7. And cook for 3 minutes, then switch off the flame.

8. For frying our Kala Jamun we will heat some ghee, for that take a vessel to add an adequate amount of ghee in which you can fry the Kala Jamun.

9. Let the ghee melt, then turn the flame low.

10. Now divide the dough into small lumps, then take one lump on your hand and roll it and try to give it a round shape.

(the size of the dough ball depends on you if you want you can make small balls or medium balls)

11. Now drop the balls into the ghee which we have heated, stir constantly.

12. Fry it until it changes its color in dark brown.

13. Once you see your Jamun has become the dark brown place it into the warm sugar water, let the Kala Jamun soak in water for 2 to 3 hours.

then you can serve it.

B) Rasgulla recipe

Rasgulla Ingredients

• Milk 1.5 lit
• Water 3-4 cups
• Lemon juice 2 tsp
• Refined flour 1/2 tbsp
• Elachi powder 2 tsp.

Process for making Rasgulla

1. Take milk in a vessel, heat it till boil come, then switch off the flame.

2. And let it cool down for 6 to 7 minutes, then in a bowl take 2 tablespoons of lemon then add the same quantity of hot water, mix it well.

3. Add this in the milk, don’t add lemon juice in hot milk the milk should be warm.

4. Now strain the water from this, make sure there should not be a little bit also water.

5. For staring the water use a cotton cloth, it will be easy to drain.

6. Then wash the curdled milk with some cold water.

washing it helps to remove the lemon juice from it and it won’t taste saar.

7. After washing it with water again drain the water from it, and hang it for 5 minutes.

8. Now take the hanging cloth and remove it in a plate, crumble by hands, now add 1/2 teaspoon of refined flour, mix it.

9. Now we have to make a soft dough, so for that smash by your palm, smash it until it combines well.

10. And become a smooth dough, then divide it in small lumps.

11. Then take one lump on the palm and roll it around, and shape it like a ball, make small balls from all the remaining lumps.

12. Make sure the ball should not have cracks, else it will break when we will put them in water.

Now we will make sugar water for, Rasgulla.

13. For that in a vessel, we will add sugar.

14. Then add water, always add double water than sugar, let the sugar melt.

15. Add Elachi, once the sugar is been melt, then we will add the balls into the water.

16. Don’t add all the balls at a time, add how much the balls can fit in the vessel, keep the flame high.

17. Cover the half lead of the vessel, for 5 minutes keep the flame High, after 5 minutes open the lead, you can see the balls have become fluffy and big.

18. Flip the balls slowly so that all the sides can cook evenly.

19. Now again cover the half lead keep the flame medium or low and cook for 5 minutes.

20. when you open the lead check whether the water is there in the vessel if no then add 1/2 cup of water.

21. But the water should be hot, don’t add cold water, again cover the half lead and cook for 7 to 8 minutes.

22. After 8 minutes open the lead and switch off the flame, and keep this aside for 5 to 6 hours until it’s cools down.

once it’s cooldown you can serve Rasgulla.

C) Ras Malai

Ras Malai Ingredients

• Milk 1 lit
• Lemon juice 1 tsp
• Water 5-6 cups
• Saffron 1/2 tsp
• Cardamom powder 1 tsp
• Almond handful
• Pesta handful of
• Sugar 3-4 cups
• Saffron color
• Cornflour 1 teaspoon
• Ice cubes as needed.

Process

1.  We will take a vessel for making Ras Malai, add 1 lit of milk, let the milk boil.

2. So we have to cuddle the milk, wait for one boil to come, till then take a bowl, add lemon juice in it.

3. Then add hot water into the lemon juice and mix it.

4. Once the milk gets boil then switch off the flame and let it cool down.

5. When the milk, get warm slowly add the lemon water mixture in it, and keep string.

6. When the milk curdles then strain this by a cotton cloth, then wash it by cold water, so that the lemon flavor can be removed from the curdled milk.

7. Drain all the remaining water, make sure there shouldn’t be water, you can also hang this if you wish,
So let it rest for some time.

Till then we will make Rabdi.

8. Take a vessel, add milk in it, let it boil, we will add a little bit of saffron.

9. With this we will add some cardamom powder, then we will add some chopped almonds and Pesta, mix it.

10. Then we will add a little bit of color, mix it well, keep the flame low.

11. And let the milk cook for 5 minutes. Then add 1/2 cup of sugar, then let it boil for 5 minutes.

so our Rabdi is ready to keep this aside.

Now we will make sugar syrup/water.

12. So for that, we will take a vessel, add 2 cups of sugar, and 5 cups of water, mix it well, boil this.

13. Now we will take our hanged curdle milk, transfer it on a plate, smash it with hands, once you are done with smashing it properly.

14. Then we will add 1 teaspoon of cornflour, again mix it with palm, now you can see it has formed a dough.

15. So now we will make small lumps of the dough, we will give shape to the lumps, take one dough lump on your palm roll it and then press it on your palm and flatten it.

16. Now we will add this in sugar syrup which we have kept for boiling, so one by one add it.

17. Keep the flame high and cook for 15 minutes, after 15 minutes switch off the flame.

18. And keep this like this only for 10 minutes, after 10 minutes we will take ice cubes in a vessel, then add the sugar syrup in these ice cubes.

19. Then we will add the ras malai so that the sponge ness of the ras malai will be maintained for more time.

20. let it rest for 30 minutes.

After 30 minutes we will take one ras malai on the palm press and drain all the sugar water from it and put it in a Rabdi and keep it for 4 to 5 hours, after that you can serve it.

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