Gulab jamun is a milk-solid-based sweet from the Indian subcontinent, and a type of mithai, popular in India, Nepal, Pakistan, the Maldives, and Bangladesh, as well as Myanmar.
Ingredients:-
-)SUGAR SYRUP:
800 grams sugar
800 ml water
¼ tsp cardamom powder
1 tsp rose essence
-)FOR JAMUN:
175 grams mtr gulab jamun mix
water, for kneading
oil or ghee, for frying
Gulab Jamun Recipe:-
In the Indian subcontinent, milk and cheese solids are prepared by heating milk over a low flame for a long time until the water content has evaporated and only the milk solids remain. These milk solids, known as khoya, are kneaded into a dough, with a small amount of flour (maida), and then shaped into small balls and deep-fried in oil or ghee (clarified butter) at a low temperature of about 148 °C until they get their familiar golden brown color. If the balls are cooked quickly, they will be raw on the inside. The fried balls are then soaked in a light sugar syrup flavored with green cardamom and rose water, kewra or saffron.
Gulab jamun was first prepared in medieval India and was derived from a fritter that Central Asian Turkic invaders brought to India.Other 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. "Jamun" or "jaman" is the Hindi word for Syzygium jambolanum, an Indian fruit with a similar size and shape, commonly known as black plum.Jamun is also defined as a fried delicacy in sugar syrup.The Arab dessert luqmat al-qadi is similar to gulab jamun, although it uses a different batter. According to the culinary historian Michael Krondl, both luqmat al-qadi and gulab jamun may have derived from a Persian dish, with rose water syrup being a common connection between the two.
Video:-
(:Thanks For Coming Here:)
Comments
Post a Comment