gulab jamun ~ food


rose jam

eat half a kilo
to make syrup
three cups sugar
two and a half cups water
cardamom powder
other ingredients
ghee for frying
2 tbsp flour
Milk, as required
baking soda

1) Grind gram flour finely and add flour and a pinch of baking soda to it. – Add a little milk to it and knead it. Apply ghee on your hands and knead it. Cover this ball with wet cotton cloth.
2) Boil three bowls of sugar and two and a half bowls of water together. Prepare a paste and add cardamom powder to it.
3) Make small balls of the kneaded dough as per your wish. There should not be any slit in the circles, so that the rose jam bursts when put in ghee.
4) Heat the ghee well and keep the flame medium. – When the ghee is hot, drop one ball at a time. These floating balls should be shaken slowly with a spring. When the fried balls turn red, take them out. And keep it cool.
4) Fry the second rose jam again, then take it out and leave the first fried rose jam in the hot pan. Pak should not be boiling hot nor should it be lukewarm. This process should continue like this. – Marinate Gulab Jam in Pak for at least 4-5 hours. Some people like the scent of rose in Gulabjaam, so add 1 to 2 drops of rose essence in the recipe.


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