#GULAB_JAMUN #KoKabandCookpad #Foodies&Friends #ILoveMeetha!

Name: #GULAB_JAMUN #KoKabandCookpad #Foodies&Friends #ILoveMeetha!
Cuisine: Pakistani
Ingredients: Ingredients:; 2 cup 💜Dry milk powdered; 💜Semolina (suji) 1-1/2 heaped tbsp; 4 tbsp 💜 flour (maida); 2 tsp 💜baking powder; 4-5 tbsp 💜ghee; 💜2 eggs beaten; For #SYRUP:; 1-1/2 cup 💛Sugar; 4 cups 💛water; 💛10-12 cardamoms powder; 💛Pinch orange color

Hira Naz @Hiranaz

#RamadanKiTayari
The History Of Gulab Jamun.

In India, during the medival period Gulab jamun was first prepared.The word "gulab" is derived from the Persian words gol (flower) and āb (water), it is referring to the -scented syrup. "Jamun" or "jaman" is the Hindi-Urdu word for "Syzygium jambolanum" it is an Indian fruit with a similar size and shape.

It is highly Debatable that Gulab Jamun is Persian Dish. Gulab Jamun has always been used as a form of cultural exchange in ancient times. And after the time passes, every culture creates a more comfortable variant of Gulab Jamun. Secondly, the chefs of that time only told the ingredients of this dish but didn't disclose the cooking method. So, how was Gulab Jamun cooked at that time? May be nobody knows....

#RamadanKiTayari
The History Of Gulab Jamun.

Hira Naz @Hiranaz

#RamadanKiTayari
The History Of Gulab Jamun.

Saved

Ingredients

Ingredients:
2 cup💜Dry milk powdered
💜Semolina (suji) 1-1/2 heaped tbsp
4 tbsp💜 flour (maida)
2 tsp💜baking powder
4-5 tbsp💜ghee
💜2 eggs beaten
For #SYRUP:
1-1/2 cup💛Sugar
4 cups💛water
💛10-12 cardamoms powder
💛Pinch orange color

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Steps

1

#Method:
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Boil sugar; water; cardamom together until liquid reduces to 2 cups. Add food color and keep this syrup on slow heat.
2

Mix together milk; semolina; maida and baking powder. Now add ghee and rub with fingers. Add egg and mix with hands. Mix well so the mixture becomes a soft dough.
3

Now slightly grease your hands and make small balls. Deep fry on medium flame. Keep turning continously to get nice even color.
4

Once balls are brown enough; take out from oil and drop in sugar syrup. Cover the pan and keep on slow flame for 10-15 minutes.
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😊 (Keep the balls small as they swell during frying and soaking) now Gulab Jamun ready.❤❤❤❤