Recipe: Yummy Traditional gulab jamun

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Traditional gulab jamun. Traditionally gulab jamun were made using khoya i.e milk solids as the main ingredient. But khoya is not available in many places and is very tedious to make at home. So many people make them with.

Traditional gulab jamun Gulab Jamun recipe made two ways with khoya and milk powder. Gulab Jamun made with Khoya – Traditional method for the best taste and a soft melt in the mouth texture. Gulab Jamun is a traditional dessert that is popular in South Asian countries such as India and Pakistan, as well as Caribbean countries such as Trinidad and Jamaica. You can have Traditional gulab jamun using 7 ingredients and 10 steps. Here is how you cook that.

Ingredients of Traditional gulab jamun

  1. It’s 2 litres of cow milk,.
  2. You need 1 teaspoon of cardamom powder.
  3. Prepare 4 1/2 cups of Sugar ,.
  4. Prepare as required of water.
  5. Prepare As needed of Oil for deep frying.
  6. It’s 2-3 pinches of Soda bicarbonate.
  7. It’s as required of All-purpose flour (maida) quantity.

Gulab jamun is a popular Indian dessert consisting of delicious doughnuts made of powdered milk that are soaked in rose-flavored sugar syrup. Also to make galub jamun the traditional size (so they stay moist) your dough balls need to be the size of ping pong balls. Soft, spongy and melt in mouth gulab jamuns drenched in syrup is a traditional homemade sweet. Gulab Jamun with Khoya Recipe (with Step by Step Photos).

Traditional gulab jamun instructions

  1. Pour milk in a vessel cook it till it's turn in to thick cream(koya).
  2. While preparing this keep stiring the milk so it doesn't stick or burn at the bottom..
  3. Leave it in the vessel for 15_20minutes..
  4. In the mean while prepare sugar syrup. Put sugar in a vessel add water to the level of sugar. Boil it till in high flame. Keep stiring..
  5. Boil the syrup nicely till you see the bubbles.add cardomon powder. Check the syrup with your fingers whether it's sticky.turn off the flame and keep it aside.
  6. Transfer the koya to a plate and divide it in to three portions. Put one portion of maida to it. Then add soda and mix it well. Should not knead the mixture. Start making balls to the size you wish and keep it for frying..
  7. Heat the oil in low flame. deep fry the balls and cook it in low flame. remove it from the oil and put it the sugar syrup..
  8. Repeat the process for the remaining koya..
  9. Leave it for two three hours then serve.
  10. Tasty gulab jamun is ready.

Gulab jamun was first prepared in medieval India, derived from a fritter that Persian-speaking The sweet dish Gulab Jamun is believed to be originated somewhere in the medieval period. The name literally is gulab meaning rose and jamun- the only thing I can think of is a round fruit of Traditional Method: Use a heavy-bottomed pan because the milk will stick. Use a non-stick pot if you..traditional gulab jamun recipe which is prepared by breadcrumbs. bread gulab jamun can be easily served as dessert or perhaps can be prepared for festivals like diwali and christmas. bread gulab. Gulab jamun is a dessert based on milk solids that are kneaded into a dough, shaped into balls, and deep-fried in ghee. The balls then get soaked in a sugary concoction flavored with saffron.

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