RECIPES

(Golapjamun Mishti) II গোলাপজামুন

About : Gulab Jamus is known as one of the most popular Indian dessert,  isn’t it? But the fact is, it’s not an Indian dessert. Aren’t you curious to know where did Gulab Jamum come from? Well, you will be surprised to know that Gulab Jamun came to India from Persia or modern day Iran with our Muslim sultans and badshahs. The Indian gulab jamun dish originated from an Arabic dessert called Luqmat Al-Qadi and became popular during the Mughal era. The later name, gulab, actually comes from the two Persian words gul (flower) and ab (water). Gulab Jamun, as the history goes was first prepared in medieval India derived from Persian invaders.

Gulab Jamun Recipe :
Here we bring you an authentic Gulab Jamun recipe common in India that’s not only quick but, can be easily made at home. The Gulab Jamun recipe we listed below is most basic of Indian recipes also one of the tastiest!

  Ingredients :

• 2 cups (250 grams) mava / khoya (basically a dry evaporated milk solid)
• 5 tablespoons plain flour (maida)
• 1/4 teaspoon cardamom (elaichi) powder
• Ghee or vanaspati for deep frying
• 3 cups sugar
• A few saffron strands (optional)

Method :
1.     In a large pan, dissolve the sugar in 1 1/2 cups of water and bring to a boil.
2.     Simmer over a slow flame till the syrup is of 1 string consistency.
3.     Remove any impurities which float on top of the syrup using a slotted spoon.
4.     Add the saffron and keep the syrup warm.


For the Gulab Jamuns :
1.     In a bowl, combine the khoya (khawa), flour and cardamom powder and mix well. Knead to a firm dough without using any water.
2.     Divide this mixture into 25 equal portions and roll into rounds. These should have no cracks on the surface as otherwise the Gulab Jamuns will crack while frying. Refrigerate for 10 to 15 minutes.
3.     Deep fry in ghee over a slow flame till the Jamuns are golden brown in color (approximately 10 to 12 minutes).
4.     Drain and immerse in the warm sugar syrup. Soak for 30 minutes.
Serve warm.


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