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How To Make Gulkand Gulab Jamun.
Indians are very fond of sweets and usually after each meal they look for sweets. Since there is such a hugh demand for sweets in India. Every region of India has specialized food cuisine and every cuisine has lot of delicious sweets. Gulab jamun is one of the most famous of Indian sweets. It comes from the region of Bengal. Bengal is very famous for its sweets. The other famous sweets of Bengal are resogulla, chumchum, ras malai and Shree Khand. This recipe is special one because it integrates the petals of rose in to it too. This is a easy dish to make but it is time consuming because we have to put it in sugar syrup for sweetness. It takes time to make sugar syrup. Children love it but it should be eaten in moderation as it is laded with sugar and calories.
1. Khoya/ Mawa: 1 ½ cups.
2. Chenna: ¼ cups
3. Green cardamom powder: ¼ Tsp
4. Soda bi carbonate: ¼ Tsp
5. Maida (refined Flour): 4 Tbsp.
6. Ghee (oil): Enough to deep fry maida balls.
7. Sugar: 2 Cups.
8. Lemon Juice: ½ Tsp.
1. Pistachios: 6
2. Gulkand: 3 Tbsp
1.Grate khoya in a bowl.
2.Now mash chenna in to that bowl.
3.Now in the same bowl add soda bi carbonate and mix well.
4.Add refined flour, cardamom powder and a little bit of water.
5.Mix well and add little more water if required so that it makes a soft dough.
6.Now divide it in to 16 equal portions.
7.Now grate pistachios and mix well with Gulkand. Gulkand is made from rose petals.
8.Now divide this gulkand mix in to 16 parts and stuff each portion of Khoya with one gulkand portion.
9.Now shape the khoya mixture in to 16 round balls.
10.Now in a bowl add sugar and equal quantity of water to make sugar syrup.
11.Add lemon juice to this sugar syrup and put it on heat.
12.When scum rises to the surface, remove from heat.
13.Take a deep heavy base pan.
14.Add Ghee/ oil and heat it.
15.When the oil is heated, slowly add khoya balls in to the oil.
16.Reduce heat to minimum and heat till the balls turn golden.
17.Now take out the balls and put them in sugar syrup.
18.Let them remain in sugar syrup for atleast 30 minutes so the sugar is absorbed till the core of the balls.
1.Make sure oil/ghee is hot when you put the balls in to the oil or they would stick to the pan.
2.Always fry the balls on very low heat because on high heat the outside would be cooked while the inner portion would remain uncooked.
3.Try serve it after a meal.
4.Don’t serve sweat tea or coffee with it or they would taste not sweet.
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