Gulab Jamun is a popular dessert in countries of the Indian Subcontinent such as India, Pakistan, Sri Lanka, Nepal and Bangladesh. In Nepal it is widely known as Rasbari, served with or without curd, which is popular desert on all occasions. It is made of dough consisting mainly of milk solids. Traditionally, khoya, an Indian milk product (buffalo milk) is rolled into a ball together with some flour and then deep fried, but at a low temperature of about 300°F It is then put into a sugar syrup flavored with cardamom seeds and rosewater, kewra or saffron. These days, Gulab Jamun powder is also commercially available, so the dessert can be prepared easily. Gulab Jamun is common at weddings. Deep fried sweet dumplings stewed in sugar syrup. Here we provides a simple and easy Gulab Jamun recipe.
|Preparation Time||20-25 minutes|
|Cooking Time||10-15 minutes|
|ANANDA KHOYA||1 1/2 cup|
|Soda bicarbonate||1/4 teaspoon|
|Refined flour (maida)||3 tablespoon|
|Green cardamom powder||1/4 teaspoon|
|ANANDA GHEE||to deep fry|
Temperature of the oil should be low or the Jamun will remain uncooked from inside. You may stuff Gulab Jamun with saffron and pistachio nuts or mishri.
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