October 02, 2020

GULAB JAMUN😋😋

HELLO JI, KI HAL ☺☺
Happy Friday everyone, hope you all are safe and healthy and are doing well. This week "kuch mettha ho jayee". So recepie of the week which we are going to share is everyone's favorite gulab jamun. I mean who doesn't love gulab jamuns. To be truthful I prepared it a while ago on a small family gathering , and the amount of love it received was amazing. So I decided to share the recipe with you all. But before that I have noticed that a lot of you read our blogs but forget to like and subscribe. don't do that ,make sure you like our page that motivates us the most and subscribe us so that you get notified every time we put a new blog. Now let's get straight to today's recipe.

KNOW ABOUT THE DISH

Do you know that these gulab jamuns was firstly prepared in medival India and was derived from a fritter that central Asian Turkic brought to India.
but the above fact is not for sure because there are other theories that states that it was accidently prepared by the personal chef of Mugal emperor Shah Jahan.
Also according to the culinary historians gulab jamun may have derived from a Persian dish , with rose water syrup being common between them.
It is known by different names in different countries, like in Maldives it is known by the name of 'gulaabjaanu' , in Bangladesh it is called as 'gulab jam' .
Now lets talk about its name. The first part of the name i.e gulab is derived from the Persian word gol which mean flower and ab which mean water. And the other part jamun is derived from the hindi word jambolanum , an Indian fruit with a similar shape and size commonly known as Black plum.

INGREDIENTS:--- (serve-- 4)

Milk powder -- 9tbsp
All purpose flour--3.5 tbsp
Semolina --- 1/4th tbsp
Baking soda--- 1/2tsp
Milk ---2tbsp
Curd --2tbsp
Ghee-- 1tsp
Gulkand / Rose petal Jam (optional)-- 1/2 tbsp
chopped Pistachio--- 3-4
chopped Almonds-- 3-4
Sugar-- 250 gram
Water-- 1cup
Green cardamom-- 2(crushed)
Cooking oil

PROCESS:---

Fist of all , the recipe we are sharing is not the proper authentic recipe. The authentic one is prepared using a large part of khowa and chenna. There are numerous different recipe for this particular dessert, so we decided to share one which is more easy , quick and whose ingredients are easily available. comment down below if you want other recipes too.
So the first step is too take a mixing bowl and add all the dry ingredients -- milk powder, all purpose flour , semolina , and baking soda. The measurements are mentioned in the ingredients sections already. Give all the ingredients a good mix.
After giving it a good mix add milk and curd to it. You will notice that just after adding the wet ingredients the milk powder starts loosing water. Make sure you add adequate amount of wet ingredients or it will make the batter very loose and sticky.
After adding the wet ingredients, mix them well and knot a soft dough out of it. When you have prepared the dough you will notice that the dough is a little sticky , so for that brush ghee on top layer of the dough prepared.
Prepare small balls out of the soft dough we prepared and put them in a plate , which is already brushed with a little ghee so that the gulabjamuns doesn't stick to the plate. Make sure the balls are without cracks and lines.
Now this is an optional step. We can stuff the gulabjamuns with chopped pistachio, chopped almonds and gulkand (rose petal jam) . For stuffing the gulabjamun balls flatten the small ball prepared out of the dough, put 1/2tsb of gulkand and chopped dry fruits in the middle, roll them back into a ball . This step is completely optional ,you can prepare gulabjamuns without stuffing too.
After preparing all the stuffed/unfilled gulabjamun balls, the next step is to deep fry them. For that take a kadhai and add oil for deep frying, we can use ghee instead too. Fry all the gulabjamuns on a medium-low flame until they turn light golden. Keep stirring on medium flame and cook from all sides properly.
While deep frying the gulabjamuns , on the other flame let's prepare the sugar syrup. For that take a saucepan or any other deep vessel add 2cups of water and 250grams of sugar and cook them on a medium flame until the sugar gets completely dissolved and a little thick.
Add crushed cardamoms in the end and switch off the flame. Make sure you doesn't thicken the sugar syrup too much or then the gulabjamuns will not be able to soak the syrup. After all the gulabjamuns are fried, put them into the hot sugar syrup prepared and cover the lid and leave them for at least 15 minutes.

Here your dessert is ready to be served. Also garnish it with some thinly chopped pistachio and almonds before serving.
Tell me in the comments your thoughts about the recipe. Also tell us what is your favorite sweet and don't forget to give us your precious feedback , we are always open for feedbacks and will accept them happily. Also let me know the recipes you want to see here.
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