Looking for the making of gulab jamun recipe here it is jagavis kritunga restaurant gulab jamun sweet recipe. This traditional dessert is the star of festivals and seasons in India. This delicious food is popular not only in India but also in countries like Nepal, Myanmar, Pakistan, Bangladesh and even Mauritius. This delicious dish is really delicious and brings soul to any party. But did you know that your favorite dessert doesn't even come from India? You will be surprised! Here is an incredible story about Gulab Jamun that every fan should know.
History of Gulab Jamun:
Gulab Jamun is believed to have originated in India in the ancient times, but you will be surprised to know that your favorite delicacy originated from Persia. This dish is very similar to the Arabic dessert called Luqmat-Al-Qadi, which was introduced to India during the invasion of the Mughal emperors. There is also speculation that it was first prepared by the Persian chef Shah Jahan, but there is no evidence to support it.
The word 'Gulab' comes from the Persian words 'gol' and 'ab', which mean flower and water respectively, referring to the flavored syrup and rose water. Another word, "Jamun", is a Hindi-Urdu word for the popular Indian fruit Black Plum, which is almost identical in shape and size to the black plum. This is how your treatment got its name. Brown and baby Gulab Jamun is always near you. The brown color is due to the strong milk and sugar content, which gives it a pleasant taste and appearance. In some versions, sugar is mixed into the batter, which melts when fried and darkens, giving it the name Kala Jamun.
HOW TO MAKE GULAB JAMUN?
Gulab jamun is prepared with condensed milk, which you get by constantly stirring the milk at a low temperature. Thickened milk or khoya is mixed with flour and mixed into a paste. Then, it is formed into small balls and fried. These small balls are then dipped in sugar syrup made from green cardamom and rose water, kewra or saffron. This is how to prepare the oldest and easiest gulab jamun.
Ingredients for Homemade Gulab Jamun:
For the sugar syrup:
2 cups of sugar
5 cups of water
1 teaspoon of milk
1/4 tsp cardamom seeds
1/2 teaspoon of saffron
1/2 teaspoon cardamom powder
For Gulab Jamun Balls:
1 1/2 cups wine, grated
1/2 teaspoon of soda water
1/2 cup wine
1 teaspoon of milk
For the sugar syrup:
In a deep bowl, mix sugar and water. Stir and bring to a boil over high heat to dissolve the sugar.
In sugar water, add milk and cardamom seeds. Continue to boil and strain.
Then, add saffron and cardamom powder and bring the mixture to a boil for 5-6 minutes, or until it becomes sticky.
For Gulab Jamun:
In a deep bowl, mix the grated Khoya.
Mix baking soda and maida. Use a spoon to mix them well but thoroughly.
Add a teaspoon of milk and mix everything to get a flexible dough. To prevent the ball from bursting during frying, make the dough soft.
Divide the dough into equal parts and form balls on a flat surface. Heat ghee in a pan on medium heat and add the jamun balls to the pan. Cook until browned on all sides. Heading the balls over the fire will cause them to burn. Remove and let cool for a few minutes. Then, for at least 30 minutes, soak the gulab jamuns in the hot sugar syrup. When it is put in sugar syrup, it grows bigger. Delicious hot and tasty food is ready to serve.
Gulab jamun is so delicious that you can't stop eating it. For the best food and desserts, visit Kritunga and taste the best of Andhra food.