When can you create sweets, once can you create a sweet dish, thus there you go we have a tendency to area unit creating a sweet these days Why area unit you disturbed {and we have a tendency to|and that we} area unit creating one thing that individuals can like to eat and wont even be able to tell however we created it we have a tendency to area unit creating "gulab jamun" however not the manner {you area unit|you're} thinking The manner i'm thinking i will be able to tell you once the music thus build|to form|to create} gulab jamun you would like flour we have a tendency to are creating gulab jamuns from flour these days Understood this can be the trick thus its terribly easy No rocket science initial rummage around for a cup then two elements of milk And one half flour Proportion vital|is vital|is very important} ok Its important to require identical cup for milk because the one you took for flour Ok different wise you'll say *Ranveer* you had aforementioned one cup and you'll take a giant cup of milk and little cup or flour you'll attend create gulab jamun and find yourself creating upma and you'll say *Ranveer* you agency tell USA Equal quantities of sugar and water And make a syrup And here I even have got rice return currently sugar, lets assume as if no one saw that ok currently sugar create a syrup mistreatment equal quantities of sugar and water thus oneand one/2 cup sugar and 1 and 1/2 cup of water currently get a picket spoon A picket spoon that is clean that has no turmeric thereon one {thing} that you just will create a sweet with currently slowly add within the flour It shouldn't type a lump although there area unit probabilities of lump formation as a result of the milk is hot that is why this This currently add in little cardamom powder and saffron and also the work should press on brothers and sisters The toil shouldn't stop The syrup needs to be thin Of 1 string consistency , {it can|it'll} cook a bit a lot of thus {it can|it'll} be one string consistency do not keep it too thick as an alternative the sweetening wont flow into the gulab jamun Right And currently nicely compass out There area unit two reasons to try and do most toil on this and acquire muscles One reason is that the flour can cook The second reason it the protein gift within the flour {that can|which will|that may} create this a lot of elastic and that we have to be compelled to cool this and acquire it to temperature And once this can be slightly heat you've got to knead it o.k. with all of your energy and power This half {is terribly|is extremely|is incredibly} vital the feel of the gulab jamun comes from here thus invest a minimum of 2-3 minutes during this tons of times after you have to be compelled to create gulab jamun Then folks say that the mawa offered within the market is unhealthy This {sugar sweetening|syrup|sirup} {is almost|is nearly|is thusrt of} done The syrup needs to be a bit dilutant than one string further that means you recognize however honey is after you rub it between your fingers it ought to have the similar consistency And currently lets return to the mixture whereas kneading take a bit ghee/ {clarified howeverter|drawn howeverter|butter} little that means one tsp The ghee/ drawn butter will facilitate get everything along And it'll have some richness further currently during this Its optional however i'm adding little saleratus solely a pinch that is it thus this dough See this dough and perceive its consistency And done No a lot of toil currently The flour gulab jamun Have a bent of changing into flat OK so's why This gulab jamun isn't typically created spherical in form Its typically created long so that The tendency of it changing into flat may be taken care of thus roughly create such a roundel initial alittle lemon sized ball Ok once this Roll it this fashion on your hands Ok there's oil here Lemon sized ball and so roll it long don't stir it but don't let it set down further as a result of its serious it'll suddenly sit down a bit like this very gently This Roll it like this within the oil do not burn you hands If your afraid that you simply} will burn your hands then simply slowly Stir it but do not {do it|roll within the hay|love|make out|make love|sleep with|get laid|have sex|know|be intimate|have intercourse|have it away|have it off|screw|fuck|jazz|eff|hump|lie with|bed|have a go at it|bang|get it on|bonk|copulate|mate|pair|couple} right away let it form initial different wise you'll attend create gulab jamun and find yourself creating sooji Ka halwa and you'll say *Ranveer* you agency tell USA *Ranveer* had told you The oil ought to be medium hot Not slow and also the saleratus is optional Alright that is it currently get this out of the oil into the syrup syrup ought to be a bit hot not extremely popular if its too hot then The gulab jamuns will deflate that is why it ought to be just heat we are going to have to be compelled to leave this in the syrup , the slower it drinks the sweetening the higher it's If the sweetening is hot it'll soak in quickly however it'll loose it s form and deflate thus like this slowly Let it drink the sweetening I even have supplemental some perfume within the syrup It may be supplemental whereas preparation or once off the flame {as we have a tendency toll|also|additionally|further|furthermore|in addition|likewise|moreover|similarly|still|yet} the instant you compass off the flame and let it cool a touch that is after you will add it thus add little perfume If you cook the perfume an excessive amount of the flavour are going to be lost that is why we invariably add perfume within the finish , not however late , I got a bit too late here second you've got to require care that if you're creating it for the primary time thus take one.75 cups of milk do not take an excessive amount of as a result of there area unit probabilities of rending and if you're creating it the primary time then Amm do not add saleratus while not the soda it'll naturally rise because of the steam within it third don't keep the flame too low or too high as a result of here if the temperature goes wrong then ... Then there's an opportunity of it shaking a touch fourth after you create it Then fry alittle ball and check if it's rending Then you may have to be compelled to add during a} little of refined flour or flour stunning thus cross-check the feel from within is not it precisely sort of a correct gulab jamun *Oh ho* second we have a tendency to even have to require care of the actual fact that The longer it's within the sweetening the higher it's that means if you'll be able to provides it 6-7 hours within the sweetening Then provides it as a result of Its skin typically becomes tender as a result of its flour that is why the outer coating is tender which takes time in softening a minimum of one and one/2 hour you've got to depart it within the sweetening before serving Ok Garnish it with some pista and rose And there's an additional cheat That i would like to inform you will see this downside typically happens with sooji gulab jamun This deflating downside that is why after you fry the gulab jamun and acquire them out create alittle hole in it and so place it within the syrup thus then that downside wont happen If you would like you'll be able to conjointly soak the flour that may facilitate in correct preparation and quicker preparation of the flour thusak it in water second after you place the flour And you cook it at that point you'll be able to add in some rice flour in it that means in 1 cup flour 1/2 tsp refined flour or rice flour to assist with the binding OK third Cook the flour well Cook it tons once its sauteed enough that is once the crust are going to be correct If it's not sauteed to a tolerable degree then it'll have a very thick layer over it Understood So cook it well and knead it well and so create the gulab jamun Ok you'll be able to conjointly add some mawa during this a bit dried milk further For a cheat , a bit little bit of the white a part of the bread Of a contemporary bread that may facilitate with the feel and also the binding however do not tell anyone this ok and do create it