Gulab Jamun is a dessert popular in Western Asia, particularly in Pakistan, Bangladesh and India.
The lip smacking Gulab Jamun has no substitute than any other sweet dishes during the festivals. The Gulab Jamun would just disintegrate, dissolve and melts in the mouth releasing its delicious cardamom tinged flavour and the soothing rose fragrance with in it.
Origin Of Gulab Jamun:
Gulab Jamun originates from an Arabic dessert called Luqmat Al-Qadi and became popular during the Mughal Era. Gulab Jamun comes from Persian, Gulab means rosewater referring to the rosewater scented syrup and Jamun comes from the hindi language, a South Asian fruit with similar size and shape.
Recipe Of Gulab Jamun:
Preparation Time 45-50 minutes
Serving 7-8 people.
Ingredients:
powder milk – 2 cups
sugar – 2 cups
water – 2 cups
lemon juice – 1 tsp
baking powder – 1/2 tsp
white flour – 2 tsp
clarified butter – 2 tsp
fresh milk – 2 tsp
semolina – 2 tsp
green cardamom – as required (optional)
oil – for deep frying
Instructions For preparing:
For Syrup:
1.In a pan add sugar, water and 1 tsp of lemon juice to make syrup, add cardamom if required.
For Making Balls dough:
2.Take a clean mixing bowl mix milk powder, clarified butter, white flour and baking powder and knead it with hand.
3.Now add dip semolina and then slowly add milk and knead it again and leave it for 10 minutes.
4.Then make balls from this batter and on low flame deep fry it till it turn golden brown.
5.Then dip them in syrup for 10 minutes and serve hot.
Variation In Gulab Jamun:
Gulab Jamun is a brownish red colour because of the sugar content in the milk powder or khoya. In the other variety known as Kala Jamun or Black Jamun,
Uses Of Gulab Jamun:
Gulab Jamun, one of the most melt in mouth, yummy traditional dessert is often prepared during festival seasons, major celebrations like Marriages, Diwali (the indian festival of lights) and Eid-ul-Fitr and Eid-ul-Adha (Muslim Festivals).
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