Gulab Jamun is a milk based Sweet. It is very popular in India, Nepal, Bangladesh, Odisha South Africa, peninsula and Great Britain. In the old days it is made from milk solids, traditionally from Khoya which is milk, reduced to the consistency of a soft dough in modern recipe we use dried, powdered milk and Khoya instead of only Khoya, it is often garnished with dried nuts (almond and cashew nut) to enhance flavour. The World Gulab Jamun Day is celebrated on October 10 each year, which is launched by Gits Food in 2020.
Ingredients of Gulab Jamun
- 120 gm French Khoya
- 40 gm homemade cottage cheese
- 1 levelled tsp maida
- 1 pinch baking powder
- dedicated coconut to garnish
- oil for frying
- 6 to 8 raisin
- 2 -3 drops rose water
- 410 grm sugar
- 4-5 pieces mishri
method how to make gulab jamun
- Knead Khoya and Paneer together very thoroughly. Now and the shifted Maida and 10 gram of sugar and baking powder. Mix thoroughly and Knead again. Make small ball with the dough. Keep 1 raisin and 1 mishri in the centre of every piece.
- Meanwhile, prepare a syrup of 1 thread consistency with the sugar and 250ml water keep the hot syrup aside. Deep fry the balls on low Fire till they are brown in colour, drain excess oil and add the Gulab jamun to the hot syrup. Boil for 1-2 minutes if required. Drain sprinkles rose water over the gulab jamun serve garnished with desiccated coconut, almond and cashew nuts.
