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  • Gulab Jamun: For The Gulab Jamuns

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    Gulab Jamun is a popular Indian dessert. It consists of soft, round dumplings made from reduced milk (khoya) and flour, that are deep fried and soaked in a saffron-flavored sugar syrup. The khoya used is a special variety called hariali khoya that is loose and sticky. Frying the gulab jamuns requires low heat to ensure they are cooked through. Serving the hot jamuns with chaat is a satisfying winter treat.

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    Gulab Jamun

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    Gulab Jamun is a popular Indian dessert. It consists of soft, round dumplings made from reduced milk (khoya) and flour, that are deep fried and soaked in a saffron-flavored sugar syrup. The khoya used is a special variety called hariali khoya that is loose and sticky. Frying the gulab jamuns requires low heat to ensure they are cooked through. Serving the hot jamuns with chaat is a satisfying winter treat.

    Copyright:

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    65 views1 page

    Gulab Jamun: For The Gulab Jamuns

    Uploaded by

    jatindb
    Gulab Jamun is a popular Indian dessert. It consists of soft, round dumplings made from reduced milk (khoya) and flour, that are deep fried and soaked in a saffron-flavored sugar syrup. The khoya used is a special variety called hariali khoya that is loose and sticky. Frying the gulab jamuns requires low heat to ensure they are cooked through. Serving the hot jamuns with chaat is a satisfying winter treat.

    Copyright:

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    Gulab Jamun

    Gulab jamuns are popular all over India. Every region in India serves these khoya rounds deep fried in ghee and soaked in hot saffron flavoured syrup. The khoya or mava used for the Gulab Jamuns is of a special kind called Hariali Khoya or hikna Khoya. It is made by reducing lo! fat milk and is slightly yello!ish in colour and is also loose and sticky in consistency. "rying these gulab jamuns is an art in itself. The flame has to be sufficiently lo! so that the gulab jamuns get cooked till the inside. To finish a round of chaat !ith these hot jamuns is the most satisfying e#perience$ especially on a cold !inter or monsoon evening.

    For the gulab jamuns % cups &%'( grams) hariali mava &khoya)$ grated ' tablespoons plain flour &maida) *+, teaspoon cardamom &elaichi) po!der Other ingredients ghee or vanaspati for deep frying For the sugar syrup - cups sugar a fe! saffron strands &optional) How To Proceed In a large pan$ dissolve the sugar in * *+% cups of !ater and bring to a boil. .immer over a slo! flame till the syrup is of * string consistency. /emove any impurtiies !hich float on top of the syrup using a slotted spoon. 0dd the saffron and keep the syrup !arm. For the gulab jamuns In a bo!l$ combine the khoya$ flour and cardamom po!der and mi# !ell. Knead to a firm dough !ithout using any !ater. 1ivide this mi#ture into %' e2ual portions and roll into rounds. These should have no cracks on the surface as other!ise the gulab jamuns !ill crack !hile frying. /efrigerate for *( to *' minutes. 1eep fry in ghee over a slo! flame till the jamuns are golden bro!n in colour &appro#imately *( to *% minutes). 1rain and immerse in the !arm sugar syrup. .oak for -( minutes. .erve !arm.

    *. %. -. ,. *. %. -. ,. '.

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