Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, stuffed layered gulab jamuns and beet jamuns. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Stuffed Layered Gulab Jamuns and Beet Jamuns is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Stuffed Layered Gulab Jamuns and Beet Jamuns is something that I have loved my whole life.
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To begin with this particular recipe, we have to first prepare a few components. You can have stuffed layered gulab jamuns and beet jamuns using 19 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Stuffed Layered Gulab Jamuns and Beet Jamuns:
- Get For Beetroot dough :
- Get 100 grams Gulab jamun mix
- Make ready 1/4 cup Beetroot milk purée filtered or as required
- Make ready 1 teaspoon Ghee
- Prepare For white dough :
- Make ready 250 grams Gulab jamun mix
- Make ready as required Water as per packet instructions
- Prepare 2 teaspoons Ghee
- Take For Sugar Syrup :
- Get 900 grams Sugar
- Prepare 900 ml Water
- Make ready 1 teaspoon Cardamom powder
- Prepare 2 tablespoons Rose Water
- Make ready Other Ingredients :
- Take 2 tablespoons Ghee for greasing
- Prepare 1/4 cup Ghee for frying
- Take 1/2 ltr Cooking Oil for deep frying
- Prepare 30 Cashew nuts broken into pieces
- Prepare 2 tablespoons Melon Seeds
Jamun or Gulab Jamun is a favourite Indian Sweet amongst kids. I have made Paneer Gulab Jamoon, and today I present Stuffed Dry Jamoon. I used to love this and Kala Jamoon (another variant of Jamun), and while the traditional Gulab Jamun was always tasty, the drier versions appealed more to me. Pressure cook / steam the sweet potato without adding water to the sweet potato (only add water in the cooker and keep the washed, cut sweet potato in a vessel without water inside the cooker).
Steps to make Stuffed Layered Gulab Jamuns and Beet Jamuns:
- Take 250grams Gulab Jamun mix in one bowl and 100 grams mix in another bowl.
- Add 1/4 cup filtered beetroot milk purée to the 100gms mix gradually while kneading to a smooth dough. Dough shouldn’t be sticky nor too tight. Beetroot dough is ready. Grease dough with 1teaspoon ghee. Cover and rest the dough for 15mins.
- Pour required water to the 250gm mix as per packet instructions and knead into a smooth dough.
- Grease dough with 2 teaspoons ghee. Cover and rest white dough for 15 minutes.
- Meantime, let’s prepare sugar syrup. Add 900 grams sugar and equal amounts of water in a wide container.
- Stir,dissolve sugar completely. Allow to boil until syrup turns dense giving a string consistency.
- Add a teaspoon elaichi powder and 2 tablespoons rose water to the boiling syrup.Switch off heat.
- Coming to our doughs, first divide red dough. Take small portion, stuff a cashew piece in, seal into jamun balls. These balls should be small. Repeat steps to prepare all the red balls.
- Coming to the white dough, divide the dough into medium sized portions to stuff red balls in white as shown. Seal and shape into a smooth, no crack white balls.
- Grease palms with ghee while shaping balls. Stuffed Balls are ready to get fried. - Heat 1/2 litre cooking oil,1/4 cup ghee in a wide wok. Drop the stuffed layered jamuns, flip and fry in medium heat until golden brown.Take out fried jamuns,drain excess oil, transfer to bowl.
- Let them sit for a minute.I had leftover red balls and I fried them separately to make beet jamuns.
- Fried beet jamuns are transferred to another bowl.
- Now add the stuffed layered jamuns and beet jamuns in warm sugar syrup. Sprinkle melon seeds. Let Jamuns sit for 4 hours. Diwali Special Stuffed layered Gulab Jamuns and Beet Jamuns are ready to serve and relish.
Gulab Jamuns recipe - jamuns are fried dumplings soaked in sugar syrup! I am happy to share another famous sweet called Gulab Jamuns which is hot favorite of Mumbai and Mumbaikars too! This is stuffed with dry fruits. My jiju told me it was one of the best jamuns he had till date. I am reposting it with some pictures this time around.
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