“Gulab jamun was first prepared in medieval India, derived from a fritter that Central Asian Turkic invaders brought to India. One theory claims that it was accidentally prepared by the Mughal emperor Shah Jahan's personal chef.The word "gulab" is derived from the Persian words gol (flower) and āb (water), referring to the rose water-scented syrup. "Jamun" or "jaman" is the Hindi-Urdu word for Syzygium jambolanum, an Indian fruit with a similar size and shape, commonly known as black plum.”I can visualize viewers smirking - why does she want to make a video for GulabJamun making?! It’s such an easy dish, with so many readymade brands of Gulab Jamun easily available. But, believe me, Gulab Jamuns can be tricky to make! Either the syrup would become too thick or the Gulab Jamuns would break in oil or in syrup! Or sometimes the sugar syrup and the Gulab Jamun would be poles apart in taste! So I have made this video after many trial-and-error attempts!Hop into my kitchen for a clear demo of the easy recipe.Ingredients:Readymade Gulab Jamun mix - 1 cupSugar - 2 cupsWater - 3 cupsMilk - few tbsp or as requiredSaffron strands - fewOil - for deep fryingMethod:In a small bowl, mix few strands of saffron in 1 tsp of milk and keep asideNow, in a bowl, add the Gulab Jamun mix and lightly toss together with drops of milk to make a soft doughSet aside the dough for 10 minutesMeanwhile in a thick pan, add sugar and water and make a syrup, boiling for just 5 minutesKeep aside the sugar syrup after adding the saffron-milk mixtureNow, heat oil in a deep pan to just a bubble hot temperature - that is bubble would be seen if a ladle is placed inside the oilMeanwhile divide the dough into roundels, without cracksDeep fry, gently placing the roundels inside the oilFry till golden in colourDunk the golden fried roundels into the sugar syrupLet them soak for at least an hourNow, enjoy the yummy Gulab Jamuns.PLEASE SUBSCRIBE TO MY CHANNELPLEASE LIKE AND SHARE MY VIDEO
