Gulab Jamun is India's finest celebration dessert and is served almost at all Weddings and Diwali (the festival of lights). It is simply, spongy milky balls soaked in rose scented Sugar syrup, made from a dough consisting milk solids and flour. Gulab translated is Rose, referring to the rose scented sugar syrup. Jamun is and Indian fruit of the same size which has a high content of Iron in it.
Gulab Jamun or Gulab Jamoon as it is known must melt in your mouth as this is a sign of a good recipe. Moreover when you are deep frying the balls, a great care should be taken to get an evenly coloured one. It must be light golden brown all all-round to give it a great look. If the Jamoons (Balls) become dark brown in colour, it is known as Kala (Black) Jamun.
Makes approx. 20
Things You'll Need
- Milk Powder – 1 cup
- All purpose flour – ¼ cup
- Unsalted Butter – 3 tbsp
- Full fat Milk – ¼ cup
- Water – 1½ cup
- Baking Soda – a pinch
- Sugar – 1¾ cup
- Cardamom seeds – of 2 Cardamom
- Rose Essence – few drops
- Almonds and Pistachios – 1 tbsp (optional)
- Oil for deep-frying
Golden Touch Mise en Place – [20 mins]
Prepare the Sugar Syrup
- Powder Cardamom Seeds.
- In a deep bottomed pan add Water, Sugar and Cardamom seeds, bring to boil. Reduce flame and simmer for 10 minutes.
- Mix in the rose essence.
To read the FULL ARTICLE please visit:
http://chackoskitchen.com/2009/11/gulab-jamun/
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Warm Regards
Susan and Abraham
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