Gulab Jamun Recipe.
Gulab jamun recipe with milk powder is a milk-solids-based sweet mithai, trendy in countries of South Asia as well as found in like as the Indian cuisine, the Sri Lankan cuisine, the Nepalese cuisine (known as Lal Mohan), Pakistani cuisine as well as Bangladeshi. It is also familiar in Mauritius and the Caribbean countries of Trinidad as well as Tobago, Guyana, Suriname along with Jamaica. In Nepal, it is extensively known as lal Mohan. It is prepared mainly from milk solids, conventionally from newly curdled milk. It is often decorated with dried nuts like almonds to improve flavor according to Middle Eastern tradition. In India, milk solids are prepared by heating milk over a little flame for a long time until most of the water content has evaporated.
These milk solids, recognized as khoya in India as well as in Pakistan, are kneaded into dough, from time to time with a pinch of flour, and then shaped into small balls as well as deep-fried at a low temperature of about 148 °C. The balls are then soaked in light sugary syrup flavored with green cardamom along with rose water, kewra or saffron. Easy gulab jamun recipe is obtainable commercially, at South Asian restaurants or pre-prepared either in tins or as kits to be ready at home.
How to make gulab jamun? The word “gulab” is resulting from the Persian words gol (flower) and āb (water), referring to the rose water based scented syrup. “Jamun” or “jaman” is the Hindi-Urdu word for Syzygium jambolanum, an Indian fruit with a alike size as well as shape. The Arab dessert luqmat al-qadi is related to gulab jamun, though it utilizes a totally different batter.
Gulab jamun recipe with khoya is a dessert often eaten at festivals, birthdays or major celebrations like as marriages, the Muslim celebrations of Eid ul-Fitr and Eid al-Adha, in addition to the Hindu festival of Diwali (the Indian festival of light). There are a variety of types of gulab jamun and every variety has a distinct taste and appearance.
Ingredients for Gulab Jamun :
400 gm Khoya or Mava.
125 gm of Tapkir Flour or Arrowrot Flour.
500 gm of Ghee or Clarified Butter.
500 gm of Sugar.
1 tbsp Rose Water (Optional).
How to make Gulam Jambu or Jambun at home :
In one mixing bowl put 400 gm Grated Khoya or Mava, add 125 gm of Tapkir or Arrowroot Flour.
Mix it nicely.
Add Water as per requirement, knead it very well to make soft dough like a Chapati Dough.
Make small balls of equal sizes.
Heat Ghee or Clarified Butter.
Fry Jamun or small balls in it at very low heat.
Cook it until became Chocolaty dark in color. Then take it out.
In another pan put Sugar and 1 glass of water. Make sugar syrup of 1 thread.
Now put your Fried Gulab Jamun in Sugar Syrup after cooling it down with 1 tbsp Rose water, keep it over night or at least for few hour.
Serve it hot or chilled according to your need.
Gulab Jamun | Best Indian Dessert Recipe
- 400 gms Khoya or Mava.
- 125 gms of Tapkir Flour or Arrowrot Flour.
- 500 gms of Ghee or Clarified Butter.
- 500 gms of Sugar.
- 1 tbsp Rose Water Optional.
- In one mixing bowl pot 400 gms Grated Khoya or Mava, add 125 gms of Tapkir or Arrowroot Flour.
- Mix it nicely.
- Add Water as per requirement, knead it very well to make soft dough like a Chapati Dough.
- Make small balls of equal sizes.
- Heat Ghee or Clarified Butter.
- Fry Jamun or small balls in it at very low heat.
- Cook it until became Chocolaty dark in color. Then take it out.
- In another pan put Sugar and 1 glass of water. Make sugar syrup of 1 thread.
- Now put your Fried Gulab Jamun in Sugar Syrup after cooling it down with 1 tbsp Rose water, keep it over night or at least for few hour.
- Serve it hot or chilled according to your need.