Hello guys this is LV from LV Cooking today I'll tell you how you can make delicious Gulab jamun in just 1 hour. So let's get started -
Amazing fact about Gulab Jamun -
There are several Theories related to the origin of Gulab Jamun. One theory says that it was created by Shah Jahan's Royal Chef by accident. The royal chef apparently drew inspiration from Turkish/Persian tradition. After all. The Turkish Tulumba and Persian Bamieh are both very similar to Gulab Jamun.
There is another theory that says that Gulab jamun was introduced by the Persian invaders. It is believed that the invaders brought with them a round fritter which went on to become Gulab jamun. This dish, in fact, is diverse as its history over the period of time several variations of gulab jamun have emerged. Take, for instance, this one. This is the Ledinkeni of Bengal. Invented in the 1850s by a leading Confectioner of Kolkata, it was meant for the wife of Lord Canning - The then viceroy of India. Lady Canning fell in love with the sweet instantly & the locals started calling it 'Lady Kani'. Interestingly, Bengal is home to another variation of Gulab jamun. The Mishri stuffed Pantua!. However, The most popular variation of the Gulab jamun is probably The kala jamun.
For those who did not know, extra sugar is added to the batter of kala jamun to give it that distinct dark color. History & variations apart, did you also know that there is a stretch of highway in UP called the Gulab Jamun Highway?. This is because this half-a-kilometre stretch along NH 24 is dotted with shops selling gulab jamun in earthen plates.
Video of this recipe -
1. Add 110 gm of khoya.
2. Using your palm to stretch it and make it smooth.
3. Grate paneer and also use your palm stretch and make it smooth.
4. This may take 15 minutes.
5. Mix paneer and khoya together.
6. For binding add 1 1/2 spoon of maida.
7. Add 1/4 tsp of baking powder and form a ball.
8. Let it rest for 15 minutes.
9. In a big vessel add 500ml of water.
10. Add two Green cardamom and rose water.
11. Add sugar.
12 Boil for 7-10 minutes.
13. Again knead the dough and divide it into small parts.
14. Shape them and fry them in ghee/oil on low flame.
15. Once they are cooked immediately add them in sugar syrup.
16. Let them rest for 3-4 hours
17. Now they are ready to serve.
Hope you all like this recipe for more subscribe to my channel LVCooking
