Postbox Live: Edible culture - Gulab Jamun

Edible culture - Gulab Jamun

 

 Edible culture - Gulab Jamun



gulab jamun




Hello


Best wishes for Padova

Today let's see Gulab jamun


Materials:

★250 g Gulab jamun Khawa

★To make sugar paste

Half a cup of sugar

Half a glass of water

1/2 tsp cardamom powder

★Other materials

Oil or ghee for frying

1 tsp flour

Milk as required

A pinch of baking soda


Action: 


1) Grate the gram flour on a fine grater. Add flour and a little baking soda to it. Knit together. Sprinkle some milk and knead it. If needed, apply a little ghee on your hands and knead it on medium. Cover this ball with a wet cloth.

2) Mix half a cup of sugar and half a cup of water and keep it boiling. Cook the Ektari and add cardamom powder to it. While the park is being prepared, make balls of one and a half to two cm. The pills should not have a crack so that the gulab jam bursts when put in oil.

3) Heat the oil properly and fry the gulab jam on medium flame.

4) Leave this gulab jamun in sugar syrup.

Marinate the gulab jamun in the park for at least 5 to 6 hours. If preferably done the night before, it dries well.


Note:


1) Some people like the scent of Gulab jamun rose, for that add 1 to 2 drops of essence to the pack daily.

2) Use arrowroot powder or corn flour instead of flour.

3) Oil temperature is very important while frying gulab jam. If the oil is too hot, the gulab jamun will immediately turn reddish in colour but remain raw inside. And when it is put in the park, the park does not rot in the uncooked part. So in the beginning, estimate the temperature by putting one or two gulab jam.

4) The pak for gulab jam should not be too thick so that the pak does not get stuck in the gulab jamun.

5) For Gulab jamun, use a separate Rawal if available



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