How to make Gulab Jamun Indian Recipe?
Gulab jamun is an Indian dessert made of deep-fried dough balls which are well known and popular all across the world. it is a type of dumpling that is saturated in a sugary, sticky syrup before being offered. it is a Hindi word that means “rose water,” and the sugar syrup has a delicate rose taste, as is common. It is an Indian berry that is similar in size and dark blue to the dough balls, hence the name: Gulab jamun (dough ball Jamun).
Its origins can be traced back to Persia and the Mediterranean, but it is now possible to make it in India as well, due to the implementation of white wheat flour from Central Asia. Indian chefs were using khoya, a solid milk ‘paste’ that was made by heating up milk for hours on a low heat until it became thick and creamy. To make the dough, chefs nowadays rely on dried milk powder, which is much more convenient than fresh milk.
Gulab jamun is a dessert that is popular all over the world and can be found in the recipes of almost every Indian restaurant chain in the world.
To make the softballs, a sticky dough made from skimmed milk powder, wheat flour, baking soda, cardamom, and whole cream is kneaded and turned by hand. They are cooked in oil at a reasonable temperature until golden brown, then removed from the oil. A warm syrup made of white sugar and rose water is used to soak the balls for about 20 minutes, causing them to swell to twice their original size. It can then be decorated with chocolate, ground coconut, or pistachios, depending on your choices.