Gulab Jamun
Gulab jamun was first prepared in medieval India, derived from a fritter that Central Asian Turik invaders brought to India.One theory claims that it was accidentally prepared by the Mughal emperor Shah Jahan’s personal chef.
The word “gulab” is derived from the Persian words gol (flower) and āb (water), referring to the rose -water scented syrup.It is made mainly from milk solids, traditionally from freshly curdled milk. It is often garnished with dried nuts like almonds to enhance flavour.
Ingredient
- 1 cup ilk Powder (135 grams)
- 1/2 cup Full cream milk
- 1/4 cup unsalted butter (55 grams)
- 10-12 pieces cashew nuts
- 7-8 Cardamom
- 10-12 Pistachios
- Maida (refined flour)
- 4-5 tsp Ghee for frying gulab jamun
For Sugar Syrup :-
- 2 cups Sugar (400 grams)
Method :-
- Take milk powder, refined flour, soda bicarbonate, green cardamom powder and four teaspoons of ghee in a bowl and mix. Heat sugar and one cup of water in a pan and cook to make a syrup.
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Add lemon juice to clarify the syrup. Remove the scum. Transfer the syrup into a serving dish. Heat sufficient ghee in a kadai.
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Add sufficient water to the milk powder mixture and knead into a soft dough. Divide the dough into small balls. Deep fry these in the heated ghee on low heat.
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When the gulab jamuns are golden brown, drain them and add to the hot syrup. Serve hot or at room temperature.
Category :-
Fried and sugar syrup based.
Location :-
India,Pakistan,Nepal,SriLanka ,Bangladesh.
via mithai.org
