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.
INGREDIENTS:
Maida - 1/2 cup
Milk powder - 1 cup
Baking powder - 1/2 tsp
Cream+milk - 3/4 cup
Sugar - 2 cup
Water - 3 & 1/2 cup
Cardamom powder - pinch
METHOD:
1. In a large skillet, stir together sugar, water and a pinch of cardamom powder. Bring to a boil, and simmer for just a minute. Set aside.
2. Take a bowl and add maida, baking powder, and milk powder. Make a dough of this using cream and milk mixture.
3. Keep this dough aside for 10 to 15 min.
4. Knead the dough, and form into about 20 small balls.
5. Fry the balls until golden brown color in medium heat oil.
6. Drain on paper towel and immediately place the fried balls into the skillet with the syrup.
7. Serve this after 1 or 2 hours!!!!!!!!!!!
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