Gulab Jamun
Gulab Jamun came to India from Persia or modern day Iran with our Muslim sultans and badshahs. The Indian gulab jamun dish originated from an Arabic dessert called Luqmat Al-Qadi and became popular during the Mughal era. The later name, gulab, actually comes from the two Persian words gul (flower) and ab (water).
Gulab Jamun
Gulab Jamun came to India from Persia or modern day Iran with our Muslim sultans and badshahs. The Indian gulab jamun dish originated from an Arabic dessert called Luqmat Al-Qadi and became popular during the Mughal era. The later name, gulab, actually comes from the two Persian words gul (flower) and ab (water).
Open in Cookpad AppSteps
- 1
To make the gulab jamun balls, mix chena, khoya, refined flour and green cardamom powder in a smooth dough.
- 2
Keep it aside. Meanwhile prepare the syrup.
- 3
For the syrup, add sugar and water in pot and put it on slow fire till it turns in a semi thick sugar syrup.
- 4
Make Even sized balls of the khoya mixture and While doing so, add chopped pistachio in the khoya balls.
- 5
Deep fry them in hot refined oil on a slow fire till they are nice dark brown in colour.
- 6
Immediately transfer the fried gulab jamuns into the hot sugar syrup. Keep them soaked in sugar syrup for at least 2 hours.
- 7
Serve hot garnished with sliced almonds.
- 8
Keep an eye while frying so that gulab jamuns won't get burned.
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