Things to know about Gulab Jamun Recipe
The Indian Traditional Fried Sweet Ball or Gulab Jamun is a dessert made with milk and then fried. These delicious sweet balls are popular throughout India. “Gulab” is derived from the Persian words “Gol” which means flower, and “aab” which means water. This refers to the rosewater used in the dish. “Jamun” refers to blackberries that are similar in shape. A theory claims that the dish was first prepared by Mughal emperor Shah Jahan’s chef. Another theory states that the dish was derived from a fritter prepared in Turkey. “Luqmat al-qadi” is an Arab dessert similar to Gulab Jamun in shape and size. But the batter used is different. The dessert is prepared in Delhi and Rajasthan. Apart from India, Bangladesh is also known for preparing the dish. Gulab Jamun is prepared for festivals like Eid and Diwali, and sometimes, weddings.
Mouthwatering Indian Traditional Fried Sweet Balls from Delhi. Authentic Recipe of Gulab Jamun.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 1 cup Khoya – Khoa – Mawa – Khuwa Dried milk finely grated
- ¼ cup All Purpose Flour – Plain Flour
- ¼ tsp Ground Cardamom Powder
- ½ tsp Baking Powder
- 1½ tsp Clarified Butter
- 2 tbsp Milk Warm
- 1½ cup White Sugar – Regular Sugar – Granulated Sugar
- 2 cups Water
- 1½ tsp Rose Water
- 2 tsp Lemon Juice
- Add the khoya (grated dried milk), all-purpose flour, cardamom powder, and baking powder to a bowl. Mix all the ingredients well.
- Add the clarified butter. Mix using your fingers.
- Add warm milk, little by little, and make a dough. Set it aside.
- Take a pan, and add sugar, water, cardamom powder, and rose water. Bring to a boil.
- Add lemon juice. Lower the heat and let it simmer for 5-6 minutes.
- Knead the dough and make small balls out of the dough.
- Heat oil in a pan and add the balls. Fry until golden brown.
- Once, they become dark brown, remove them from the oil.
- Drop the balls in the syrup made earlier.
- Serve the Gulab Jamun.
Choose a wide pot so that the Gulab Jamuns get enough space to soak well in the syrup. You can use clarified butter instead of oil to fry the Gulab Jamuns. Do not use too much baking powder or the Jamuns might break.
— Specific Atributes of This Recipe:
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