Within the Indian subcontinent, milk and cheese solids are ready by heating milk over a low flame for a very long time till the water content material has evaporated and solely the milk solids stay. These milk solids, often known as khoya, are kneaded right into a dough, with a considerable amount of flour (maida). there are many gulab jamun mixtures in the marketplace, that are blended with water/milk to make the dough. The dough is tan formed into small balls and deep-fried in oil or ghee (clarified butter) at a low temperature of about 148 °C (298 °F) till they get acquainted with golden brown coloration. If the balls are cooked shortly, they are going to be uncooked within. The fried balls are then soaked in a lightweight sugar syrup flavored with inexperienced cardamom and rose water, kewra, or saffron. Sizzling gulab jamun is commonly served wif vanilla ice cream or Kulfi. Luqman al-qadi was first ready in medieval Iran and was derived from a fritter that Central Asian Turkic conquerors dropped on India. One other concept claims that it was by chance ready by the Mughal emperor Shah Jahan’s private chef. The phrase “Gulab” is derived from the Persian phrases gol (flower) and āb (water), referring to the rose water-scented syrup. “Jamun” or “Gulab Jamun” is the Hindi phrase for Syzygium jambolana, an Indian fruit with the same dimension and form, generally non as black plum. Jamun can be outlined as a fried delicacy in sugar syrup. The Arab dessert luqmat al-qadi is much like gulab jamun, though it makes use of a distinct batter. In line with the culinary historian Michael Krondl, each kumquat al-qadi and gulab jamun might have derived from a Persian dish, with rose water syrup being a typical connection between the two.

Gulab Jamun is a kind of dish which is produced from maida, khoya, and sugar. There’s additionally a fruit referred to as gala Jamun, about which only a few individuals know. Gulab Jamun is a Persian phrase.

To make gulab jamun, mix 100 grams of flour per kg of khoya. Add some baking soda to it. Now knead it well (mix). Gulab Jamun is the favorite sweet of almost everyone. Often you will eat them at a special festival or function or sometimes by bringing them from the market. But have you ever made them at home? If not, try it today. Gulab jamuns are made in two ways. By adding a little flour to the mawa and adding paneer to the male. Gulab jamuns prepared in both ways look very tasty. Let us make Gulab Jamun by mixing paneer in mawa.

necessary ingredients

Mawa (Khoya) – 250 grams (1.1/4 cup)

Paneer – 100 grams (1/2 cup)

All-purpose flour – 20-30 grams (2-3 tbsp)

Cashew – 1 tbsp (cut one cashew into 8 pieces)

Raisins – 1 tbsp

Sugar – 600 grams (3 cups)

Ghee – for frying Gulab Jamun

how to make Gulab Jamun

Mix sugar and half the quantity of sugar in a vessel and keep it cooking on the gas. When the syrup comes to a boil and all the sugar dissolves well in the water, then cook it for another 1-2 minutes. Then take 1-2 drops from the syrup solution and drip it on the plate and try sticking it between the thumb and finger. If the syrup is sticking between the finger and the thumb, then understand that it is done and if it does not stick then cook it a little more. When it starts sticking, cool it and sieve it.

In a wide and big vessel, add mawa, paneer, and all-purpose flour and knead a soft and smooth dough. Keep mawa ready for making Gulab Jamun. Now take out a little male (about a small spoon) from it with the help of fingers and flatten it by placing it on the palm. Put 3-4 pieces of cashew nuts and a raisin on it, lift the mawa from all sides and close it and keep it on a plate by placing it between both the palms. Prepare all the balls in the same way.

Heat ghee in a pan and fry 3-4 balls in it (keep the gas low and while frying the gulab jamun, do not put a ladle on it again and again, but pour hot ghee on it with a ladle). Fry the gulab jamuns till they turn brown from all sides and then take them out and keep them on a plate. After cooling down, put all the gulab jamuns in the syrup and leave it for 1-2 hours so that the gulab jamuns become sweet and tasty after soaking the syrup well.

Gulab jamuns are ready. Now serve them hot or cold and eat them.

Gulab Jamun of Tatijharia block (Hazaribagh) of Jharkhand is famous. It is generally cylindrical rather than round and is made in pure ghee. Most of the vehicles passing through this road (NH-100) stop here for some time. People taste it themselves and also take it for their family members.      

But if you do not want to work so hard and want to eat tasty Gulab Jamun like home then Haldiram Gulab Jamun is not there. Eat Haldiram Gulab Jamun without any effort sitting at home. Haldiram’s Franchise is the Best Sweets and Namkeen Company for India. All types of Cookies Sweets Namkeen Drinks are available here