Angoori Gulab Jamun
Angoori Gulab Jamun is a traditional Indian dessert loved and enjoyed by every age group. Small spongy pearl shaped anguri/angoori gulab jamun are prepared with mawa/khoya and soaked in sugar syrup. They get their name Angoori, because of their size. Since they are petite and small just like “Angoor” (grapes) they are called Angoori Gulab Jamuns. Compared to regular gulab jamuns, they are way smaller in size.
RECIPE DETAIL – I have used homemade mawa#3 to make angoori Gulab jamuns. If using mawa prepared with ricotta cheese , make sure it’s fully dried and all crumbly before adding maida. If mawa prepared with ricotta cheese feels way to moist, I would suggest slowly add an extra teaspoon of flour and keep testing the dough until it becomes comfortable to work with . DO NOT ADD TO MUCH FLOUR to the recipe. This will throw the whole recipe off-balance.
Milk is optional – it is only needed to give the dough a smooth finish. If the dough is smooth and binds well, then skip the milk. Add milk slowly, depending on the mawa quality, you may end up needing just a teaspoon or two of milk to bind the dough.
Secret to perfect round shaped gulab jamuns is how well they are kneaded. There should be no cracks or wrinkles in the shaped gulab jamuns. I prefer to roll them into long sticks, evenly divide them into equal sizes and shape them.
ADVICE – If the kneaded dough balls had cracks or wrinkles,they will start to disintegrate in oil. To avoid that – add an extra drop or two of milk to the dough and re-shape the balls without cracks and wrinkles. Keep them covered with a wet cloth to prevent drying.
This recipe can also be used for preparing traditional size gulab jamuns. Even though they look small they will swell up once they hit the warm oil/ghee. Compare the actual size and the fried size below. Pretty impressive..right !! PREP TIME includes the time required to shape these gulab jamun.
GULAB JAMUNS DID NOT RISE DURING FRYING – The dough was too hard. Over mixing of the dough results in hard gulab jamuns and they will not puff during frying, nor will the sugar syrup seep inside the jamuns. Make sure the dough is mixed just enough to make it smooth and is soft to touch.
Though small they are very flavorful! Make sure you brown them enough in the warm oil, this way they maintain their round shape when added to hot sugar syrup.
ADVICE – If the oil is too hot, gulab jamuns will start to disintegrate. Maintain the temperature, fry on medium low heat to ensure that the gulab jamuns do not break and get evenly cook. If cooked on a high heat – the outer layer will brown quickly leaving the inside uncooked and dense.
I prefer my small cuties (angoori gulab jamun) to sit for a while before dropping them in hot sugar syrup. This way they will be cooled inside out before they take a bath in that hot sauna – sugar syrup and the gulab jamuns will not break apart.
Also, it is important to prepare sugar syrup in a large bowl or kadhai so that there is enough room for all the cuties to soak. Allow them to soak for 30-40 minutes or longer. Once the soaking is in process please refrain from tossing and turning these gulab jamun as doing so may cause them to disintegrate.
Well all this writing and photography is making me really drool over these gulab jamuns. Time for me to pen down and enjoy these ANGOORI GULAB JAMUN – One can never be enough 🙂 .