A recipe video for making traditional Indian dessert Gulab Jamun is discussed. The host begins by showcasing the final product, which is a soft and delicious pudding made from Mawa (a type of Indian milk solid) and Gulab Jamun. They then provide tips and tricks for making the perfect Gulab Jamun, including the importance of using high-quality Mawa, kneading the dough for 4-5 minutes, and adding baking powder to make the jamun puff up.
The host then proceeds to make the Gulab Jamun dough, which involves mixing together Mawa, paneer (Indian cheese), baking powder, and flour. They knead the dough for 4-5 minutes and let it rest for 15-20 minutes.
While the dough is resting, the host makes the sugar syrup, which involves boiling sugar and water together with a few drops of lemon juice and cardamom powder. They then add saffron to the syrup to give it a yellow color.
Once the syrup is ready, the host shapes the Gulab Jamun dough into small balls and fries them in hot oil until they are golden brown. They then soak the fried Gulab Jamuns in the sugar syrup and let them cool.
The host provides tips for making the perfect Gulab Jamun, including the importance of using the right temperature oil, not overcrowding the pan, and stirring the jamun carefully to prevent them from bursting.
Finally, the host showcases the finished Gulab Jamun, which is soft, delicious, and has a lovely golden color. They encourage viewers to try the recipe and provide feedback on how it turns out.
Here are the key facts extracted from the text:
1. To make Gulab Jamun, 250 grams of Mawa (Khoya) is used.
2. One cup of Mawa is equivalent to 250 grams.
3. To make the dough, Mawa is mixed with Paneer (Indian cheese).
4. The dough also includes baking powder to make the Gulab Jamun puff up.
5. The mixture is kneaded for at least 4-5 minutes to remove any lumps.
6. The dough is rested for at least 15-20 minutes before making the Gulab Jamun.
7. To make the syrup, 2 cups of sugar and 1 cup of water are used.
8. Lemon juice is added to the syrup to prevent crystallization.
9. Cardamom powder and saffron are added to the syrup for flavor and color.
10. The syrup is boiled until the sugar dissolves and the syrup thickens.
11. Gulab Jamuns are fried in oil at a high temperature.
12. The oil temperature should be adjusted to prevent the Gulab Jamun from burning or remaining raw.
13. The Gulab Jamuns are cooked for 4-5 minutes on medium flame while stirring.
14. The Gulab Jamuns are then soaked in the hot syrup for at least 2 hours.
15. The Gulab Jamuns can be reheated in the syrup if they are not consumed immediately.