Gulab jamun

Name: Gulab jamun
Yield: 6-8 persons
Cuisine: Pakistani
Ingredients: 250 gm khoya 1 pinchbaking powder; 1 pinch salt; 1/2 flour,; 1/2 egg; Ingredients for syrup; 2 cup water; 1.5 cup sugar; 1 tsp kewra water; 1 tsp cardamon powder; 1 tsp lemon juice fresh

Razia Musani @cook_16711634

#WEARETOGETHER
According to one theory Gulab Jamun was first prepared in medieval(India). And may been derieved from a fitter that (central Asian Turkic ) invadors brought to to India. The wors gulab jamun deviered from the persian wors gul (flower) and ab (water) refferinng to the
rose water scented syrup.
Place of originic (indian subcontienet)
Main ingredients(khoya saffaron)
Serving temprature(hot cold and room temprature)
Variation(kala jaumn)

Razia Musani @cook_16711634

Saved

Ingredients

1 an hour

6-8 persons

250 gmkhoya 1 pinchbaking powder
1 pinchsalt
1/2flour,
1/2egg
Ingredients for syrup
2 cupwater
1.5 cupsugar
1 tspkewra water
1 tspcardamon powder
1 tsplemon juice fresh

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Steps

1 an hour

1

To make syrup in a pan add water and sugar and cook until it become a sticky syrup. Now turn on flame and add kewra water cardamon powder and lemon juice and mix well.
2

In a bowl take lassa khoya and crumbled it with your hands.Add flour baking powder salt and egg and mix well to a dough. It's needs a kneeding for atleast 6-8 minutes.
3

Now make small balls in same size and make sure these are smooth and have no cracks.
4

Heat ghee and add ball and fry it gently,and stir conitnously. Make sure ggee is not very hot othewise gulab jamun not cook well from inside and will burn add then add directly in a hot syrup.
5

Make sure syrup is hot not burning hot repeat fry procees add gulab jamun in a syrup. for 60 min.
6

Garnish with pistachio or any dry fruit and serve it garam garam.