No festival and party could be without a mouth-watering candy. From rasgullas to jalebis and halwas, Indian desserts may make nearly all folks fall on your knees. Gulab Jamun is a popular Indian dessert. These small fried sugar-free balls that smell of hot milk are pervasive in India.
Let’s have a visit down the road about the source of this Gulab Jamun. It arrived in India with all our Muslim sultans and Badshah. This dish descended from the Arabic dessert named Luqmat Al-Qadi and became quite popular throughout the era. The subsequent name ‘Gulab’ comes from the Persian language where ‘gul’ means blossom and ‘ab’ means plain water.
Today, we could look at the groundwork of this renowned dessert. There are just two manners for making these mouth-watering jamuns.
Here’s how to make your own gulab jamun at home:
Season 1:-
Ingredients –
- 1 cup of milk powder
- 5 tbsp maida
- 1 tbsp ghee
- 2 tbsp milk
- 1 tbsp curd
- 1 tbsp pistachios
For sugar –
- 1/2 inch cup of sugar
- 2 glasses of plain water
- 1/4 tbsp of cardamom
- 1 teaspoon of increased rose water
Preparation of sugar –
- Mix water, sugar, and crushed cardamom at a pot.
- Boil the syrup until its consistency becomes slightly thick.
- Finally, pour the water and allow it to be a part.
Making the gulab jamun chunks –
- Place the bread in the bowl with the proper measurement.
- Mix the bread with cocoa powder.
- At the same time, pour ghee and milk and mix properly.
- Knead the mix into a dough. When the mixture is too dry, add a bit more milk.
- Grease the fingers and roll up the dough into smooth small balls with no cracks.
- The pan should be in medium heat.
- If the ghee is almost moderate hot, insert the chunks. Make sure that the ghee is not too hot that it could turn the pieces brownish outside yet be raw on the inside.
- Do not forget to stir them slowly to help inhale uniformly.
- Once golden brown, these freshly fried balls are slowly placed into the sugar syrup one by one.
- Allow it to soak for 3 hours.
- Garnish the dessert using green pistachios.
Season 2:-
Ingredients –
- 1 cup of coffee khoya
- 5 tbsp maida
- 1 tbsp ghee
- 2 tbsp milk
- 1 tbsp curd
- 1 tbsp pistachios
For sugar –
- 1/2 inch cup of sugar
- 2 glasses of plain water
- 1/4 tbsp of cardamom
- 1 teaspoon of increased water
Preparation of sugar –
- Mix water, sugar, and crushed cardamom at a pot.
- Boil the syrup until its consistency becomes slightly thick.
- Finally, pour the water and allow it to be a part.
Making the gulab jamun dough –
- Pour the khoya into the bowl with the proper measurement.
- Mix the khoya with cocoa powder and mix it well.
- Knead the mix into a dough. When the mixture is too dry, add a bit more milk.
- Grease the fingers and roll up the dough into smooth small balls with no cracks.
Cooking of gulab jamun-
- The pan should be in medium heat.
- Additionally, check whether the syrup is enough never to touch and also perhaps not enough to burn up.
- If the ghee is almost moderate hot, insert the chunks. Make sure that the ghee is not too hot that it could turn the pieces brownish outside yet be raw on the inside.
- Do not forget to stir them slowly to help inhale uniformly.
- Once golden brown, these freshly fried balls are slowly placed into the sugar syrup one by one.
- Allow it to soak for 3 hours.
- Garnish the dessert using green pistachios.