Saturday, 20 October 2018

Gulab Jamun Recipe | Gulab Jamoon Recipe

Gulab Jamun is the favourite dessert to treat guest, often eaten at festivals like Diwali, Marriages, birthdays.
Gulab Jamun is a tricky dessert, tasty, Mouth watering and lip smacking dessert.
Gulab jamun was first prepared in medieval India, derived from a fritter that Central Asian Turkic invaders brought to India. One theory claims that it was accidentally prepared by the Mughal emperor Shah Jahan's personal chef. 

The word "gulab" is derived from the Persian words gol (flower) and āb (water), referring to the rose water-scented syrup. "Jamun" or "jaman" is the Hindi-Urdu word for Syzygium jambolanum, an Indian fruit with a similar size and shape, commonly known as black plum.


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Gulab jamun (also spelled gulaab jamun) are a milk-solid-based sweet from the Indian subcontinent, originating in northern India, notably popular in India, Nepal (where it is known as lal mohan).
Gulab jamun gets its brownish red colour because of the sugar content in the milk powder (khoya). In other types of gulab jamun, sugar is added in the batter, and after frying, the sugar caramelization gives it its dark, almost black colour, which is then called kala jam or "black jam". The sugar syrup may be replaced with (slightly) diluted maple syrup for a gulab jamun.

In the modern households, people rely on instant Gulab Jamun mixes from prominent companies to prepare these desserts quicker. Gulab Jamun has a distinctive glowing brown or maroon colour resembling the fruit Jamun and so the name Gulab Jamun. 

Finally i would like to add my other snack recipe collection for Diwali celebration with this post of Gulab Jamun recipe, OmapodiBoondhiSeepu SeedaiSeedaiThenkuzhal MurukkuAdhirasam, Kai MurukkuKarupatti Paniyaram, KandharappamVellai Paniyaram,Masala SeeyamRaw rice flour preparation

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Gulab Jamun

Recipe Cuisine: Tamil Nadu |  Recipe Category: Dessert
Prep Time:  10 minutes   |  Cook time: 20 minutes    |  Yield: 15


INSTANT GULAB JAMUN MIX – 100 GRAMS
SUGAR – 1 CUP
WATER – 2 CUP
CARDOMOM POWDER – ½ TSP


METHOD OF PREPARATION

1. Take a thick bottom pan add sugar and water allow it to boil,once sugar dissolves, cook it until syrup turns little sticky, it will take around 10 minutes.Once the syrup is ready switch off the flame and transfer it to a another vessel.

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2. Add the instant gulab jamun mix to a bowl, sprinkle water and make it as a soft dove.


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3. Take a small portion of the dove and roll it using both the palm and make it as a small round shape ball
as below
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4. Heat oil in a frying pan once oil is heated, add 5 balls at a time and cook in medium flame, stir occasionally
to get even golden brown on all sides


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5. After 4 to 5 minutes add fried jamun to the warm sugar syrup. Prepare it on night and taste it on next day morning . Jamun will be absorb the sugar syrup and it will become bigger in size

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Finally i would like to add my other sweet recipe collection for Diwali celebration along with this recipe, Carrot HalwaRasamalaiMysorepakRava KesariGasa gasa Payasam


Note
  • Regulate heat as it might get low/high in between, so keep adjusting accordingly
  • Cook the jamun in medium flame
  • Jamun Balls should not have cracks
  • While frying see to that jamun immersed in oil fully
  • Add sugar as per taste
  • Add sugar syrup to a bowl has enough space for jamun to absorb sugar syrup, Once it absorbs the sugar syrup it will grow in bigger size as in picture
  • Add enough sugar syrup for jamun to absorb as in picture (if sugar syrup is less jamun cannot absorb it properly then jamun will spoil very soon)

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