India, Pakistan – Gulab Jamun

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By Arbaz Khan


Introduction

Gulab jamun is a second name of a dish. This dish is originated in Persia where this dish is called as Luqmat Al Qadi which is the original name of this sweet dish. This persian dish is made up of dough like balls which are deep fried in oil and then dip in liquid sugar. In Indian Subcontinent they changed the name of Luqmat Al Qadi into Gulab Jamun. Luqmat Al Qadi became famous in Mughal time. They were made in Mughal kitchens. Gulab word is derived from Perisan word gul means flower and ab means water but jamun is a hindi word. These both dishes are slightly changed from each other but the sugar syrup in common in both of them. These both dishes are derived from Persia. Nowadays Gulab Jamun are most famous sweet dish in not only India and Pakistan but also in different countries in the world.

Milk Powder Khoya Ingredients

Milk Powder = 1 Cup
Milk = 1/2 Cup
Ghee/Butter = 2 tbsp

Gulab Jamun Ingredients

Plain Flour = 4 tbsp
Baking Soda = 1 Pinch
Green Cardamom Powder = 1/4 tsp
Milk = as you required

Sugar Syrup Ingredients

Sugar 2 Cups
Water 1 Cup

Procedure

Step 1: Take a pan and add Ghee/Butter and melt it and then add Milk and stir it and slightly cook it and then add Milk Powder gradually and continuously stir it and use very low flame here. Cook it for 5 to 7 minutes on very low flame with stir. After that your Milk Powder Khoya is ready.

Step 2: Now place khoya on the kitchen slab and then add Plain Flour, Baking Soda, Green Cardamom Powder and knead it and then add 4 to 6 tbsp milk and knead it again for 5 minutes. After that rest it for 5 to 10 minutes.

Step 3: Now make sugar Syrup. Take a pot and add sugar and add Water and stir it until it become melted. After that use very low flame and cook it until all gulab jamun are fried.

Step 4: Now dough is ready to make gulb jamun. Now make small balls of the dough and fry it into medium heated ghee until it become golden brown color. After that put it’s into Sugar Syrup and stir it and turn off the flame and rest it for 2 to 4 hours in to sugar syrup with lid. After that Your Gulab Jamun are ready.

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