Back in those days,me n my friens Subhashini ,Shamnugha Priya(most of the times) we used to hang out in Bombay Sweets (new bus stand branch) to have this gulabjamun nad Parotta ,nice n warm
She is from the North team and she challenged bloggers from the South team to make GulabJamun. I left the syrup simmering until I was ready to dunk the fried jamuns in it
So today’s post is about one of the popular sweet Gulabjamun, it is a dessert consisting of doughnuts, traditionally made of khoa/khoya (milk boiled down to a solid mass), mixed with flour and deep fried in ghee or oil to copper brown color and then soaked in thin sugar syrup, that is flavored with rose water or cardamom
The name of the dessert is GulabJamun Cheese Cake. Gullab jamuns. When small pieces of gulabjamun are placed in between the cheese and biscuit part, it forms such a delightful combination
Pour water in a saucepan, add sugar and bring to a boil over medium-high heat stirring until sugar dissolves add the cardamom and lemon juice and mix, don't forget that the longer you boil the syrup, the thicker it will be, so don't overcook it otherwise the gulabjamun would not soak the syrup
Gulabjamun, famous sweet in north India………there is no any occasion without this sweet in their place……………I loveeeeee this …………when I made first time the thing was it became brown out but it was not properly cooked inside then I understood where I went wrong and my next try was soooo nice……
The word, GulabJamun basically comes from the Persian word, “Gulab” meaning rose water, and “Jamun” is a Hindustani word referring to a South Asian Fruit, Jambul which resembles the dessert in Appearance
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