Where did Gulab Jamun come from
Gulab Jamun - Indian milk balls made from paneer
An Indian dessert cannot do without milk, paneer, fruits, nuts, rose water and cardamom. One looks in vain for chocolate, however. The popular milk balls Gulab Jamun consist mainly of boiled milk Khoa or Khoya, which can be found everywhere in India. To make them yourself, you have to heat whole milk in a large saucepan, bring to the boil and slowly reduce (stirring occasionally) for up to an hour. Stomach milk powder, which is favored as a substitute by most outside India, is not an alternative for me. I don't like to use processed foods and like to keep track of what's in my dishes.
And if I don't have time to wait an hour for the milk, I take fresh, homemade paneer and I'm really impressed with the result 🙂
Paneer - Indian cream cheese
1.5 liters of whole milk
Squeeze the lemon. Line a sieve with a cheesecloth (I use old cloth diapers, they have the perfect structure) and place them by the sink. Heat the milk in a really large saucepan, stirring repeatedly. When the milk is boiling, i.e. when it rises to the top, you pour the lemon juice into it. Now paneer and whey separate. Pour the contents of the pot into the sieve over the drain. Rinse off lemons and whey residues with clear water. Hold the ends of the cloth together. Fill the pot with water and place it on the cloth as a press. Depending on what you want to do with the paneer, it is now pressed shorter or longer.
Gulab Jamun from Paneer
75-100 g flour
1 heaped teaspoon of baking powder
1 tbsp green cardamom pods
1 - 2 tbsp ghee
1 vanilla pod
100 ml milk
1 liter of neutral vegetable oil for breading
Syrup, honey, powdered sugar, edible flowers - as you like
Cut open the vanilla pod and scrape it out. The pulp is added to the flour, baking powder and ghee. Cut open the cardamom pods, take out the seeds and mash them in a mortar. Add to the bowl with the still moist paneer. Mix with a whisk.
Warm the milk with the vanilla pod - do not boil.
Gradually add to the bowl. Make sure that the dough is firm, sticky. You don't have to use all of the vanilla milk! Shape the dough into small balls. The smaller balls are easier to deep-fry because they cook faster inside.
Heat the oil in a small saucepan with a medium rim. Fry the balls in small portions in the fat with a ladle. At medium temperature - not too hot.
Drain on a plate with kitchen paper.
Pastries are not only drowned in syrup in India. It's a widespread (in) nature that pushed me to my limits as a child in Greece. For me everything tastes like SWEET and is no longer edible. Therefore, of course, I am not eager for the rose or saffron syrup for the milk balls.
My alternatives: honey (for the very sweet ones among my guests), powdered sugar, desiccated coconut and edible flowers. This looks good and doesn't completely mask the fine cardamom-milk taste.
More paneer desserts
One of the oldest and most famous desserts is certainly Sandesh, a cheese dessert that is also made from paneer. This requires a drier paneer, which is kneaded softly by hand and then roasted in a pan with sugar. Not too long, then it will become hard again.
Rosogolla are paneer balls in syrup (not so popular with me). To do this, very small balls are simmered in the syrup over low heat for about 10 minutes - they become significantly larger and then of course served in syrup with rose water ...
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