GULAB JAMUN 65
GULAB JAMUN RECIPE– Gulab jamun is a sweet from North India. This sweet is my favourite .Gulab jamun is made by adding a little flour to the mawa. Gulab jamun is also made by mixing mawa and paneer. Gulab jamun is good in both the ways. today we will make gulab jamun by mixing mawa and paneer. So let’s quickly start making gulab jamun.
Time taken for making Gulab Jamun is about 1 1/2 hour
IMPOTENT INGREDIENTS FOR GULAB JAMUN:GULAB JAMUN 65
- Mawa -250 grams(1 1/4cup)
- Paneer 100 grams (1/2cup)
- Refined flour 20-30 grams (2-3 tablespoons)
- Cashews- 1tablespoon (cut one cashew into 8 pieces)
- Raisins-tablespoon
- Sugar- 600 grams (3cup)
- Ghee- for frying Gulab Jamun
METHOD- HOW TO MAKE GULAB JAMUN
Put mawa. Panner and flour in a wide and large vessel and knead it until it looks like a soft,smooth is ready to make gulab jamun.
before frying gulab jamun, prepare the syrup. the method of making the syrup is given below. the syrup is ready
VARIENTSGULAB JAMUN 65
India
Gulab jamun gets its brownish red colour because of the sugar content in the milk powder (khoya). In other types of gulab jamun, sugar is added in the batter, and after frying, the sugar caramelization gives it its dark, almost black colour, which is then called kala jamun or “black jamun”. The sugar syrup may be replaced with (slightly) diluted maple syrup for a gulab jamun.
Homemade gulab jamun is usually made up of khoya, a pinch of all-purpose flour/refined wheat flour/ wheat flour (optional), baking powder and clarified butter (ghee); milk kneaded to form a dough, moulded into balls, deep fried and dropped into simmering sugar syrup.
In Bengali, Gulab Jamun GULAB JAMUN 65 is known as Kalo Jam or Pantua, which is similar to gulab jamun, and could be called a Bengali variant of that dish] Ledikeni, a variation of Pantua, is another variant of gulab jamun. It is said to have been invented by Bhim Chandra Nag on the occasion of a visit by Lady Canning, the wife of Charles Canning, the Governor-General of India during 1856–62.
Katangi, a town near Jabalpur is famous for “Jhurre Ka Rasgulla”, which has been made there for the past 100 years. It is several times the size of normal gulab jamuns and is prepared in local desi ghee.
In Rajasthan, instead of soaking gulab jamun balls in sugar syrup, they are cooked in gravy made from spices, nuts and tomato to make popular Gulab Jamun ki Sabzi.
In Western Madhya Pradesh and Malwa, Mawa Bati is popular as local version of Gulab Jamun.
It is different from Gulab jamun by size, fillings and amount of sweetness, Mawa bati is usually not immersed in Sugar syrup and slightly larger than Gulab Jamun.
Bangladesh GULAB JAMUN 65
In Bangladesh, Pantua is available almost everywhere throughout the country, which can be referred to a Bengali variation of Gulab jamun. Also there are two kinds of jamuns that are famous. They are Golap Jam (গোলাপ জাম) and Kalo Jam (কালো জাম).
Nepal GULAB JAMUN 65
The sweet is known as Lal Mohan (लालमोहन) in Nepali language and is available at almost every sweet shop. The sale of the sweet usually increases significantly during festivals such as Tihar, Dashain, etc.