Specialist who do Deepavali sweets , diwali recipe gulab jamun

 Specialist who do Deepavali sweets

top 10 sweet diwali for recipes.

when you are first introduced to
indianfood it's not uncommon
to be surprised when dessert
arrives at the table. indian sweets
bear tittal resemblance to 
traditionalwestern desserts,and 
not havind a point of reference
can make it hand todecipher
what's on your plate and how to
eat it.

while it's easy to be perplexed about
that plate of diamond -shaped barfi or
a boul of syrupy gulab jamun, an
adventurous foodie quikly discovers
the addictive quality of indian
sweets. just one bite and those 

fragrant andexotic indian desserts

suddenly become something you

crave, especially during festive 

occasions like diwali that takes
place during the new moon 

betweenoctober and november.

traditionally, most indian sweets 

aren't baked, instead they are

cooked on the stove top or
over an open fire. what are they

made of ? well , it depends on 

the region, but the usual suspects

are milk, chickpea flour,
semolina, coconut and rice .
on thier own these ingredients 

maynot sound too appetising may

 knowledgeable cook can easily 

transform then into delectable

 sweets flavoured with cardamom,
saffrom and rose water.

milk is incredibly important in india,
especially for making dessert. whether
tuned into cheese dumplings, fudge, 

pudding ,ice cream or sauce , milk

 takes on countless forms to satisfy 

even the most discernigs palate.
below you'll find a list of the most 

commonly enjoyed indian sweets

 during diwali .

10 indian sweets for diwali 
explained

1.gulam jamun 

oten referred to as indian donuts,

gulab jamun are deep-fried 

dumplings that aresocked in a 

sugar syrup laced with rose water.

intensely sweet , just one small 

dumpling will be enough to satisfy 

your craving (unless,of course,you

 have a major sweet tooth).

if you love sweet, sticky treats there's

a new one to add to your list ! have you

tried melt in your mouth gulab jamun

? it's a traditionaly indian desssert ,

otherwise known as indian doughnuts ,

of deep fried dumplings dunked in rose

and cardamom flavoured sugar syrup.

what is gulab jamun ? 

gulab jamun is a traditional indian 

and pakistani dessert commonly 

prepared for festival and celebrations,

like the hindu festival of diwali (the  

indian festival of light ) and eid.

legend has it that gulab jamun 

originated from a perision recipe 

which evolved in india . there are  

various has a distinct taste and appearance.

traditionally, gulab jamun is made 

using khoya (khoya solids), but if

you don't have the time or patience

 to make it from scratch, you can 

easily substitute it with powdered 

milk.

how to make homemade
gulab jamun

• homemade gulab jamun are usually 

made with milk powder , flour butter

          dough, kneaded then moulded into 

          brown and steeped in simmering

          and cream or milk , mixed into a

          small balls deep fried until golden 

          sugar syrup.

how to make the sugar syrup

• the simple sugar syrup is made 

water before adding cardamom

pods and simmering. then add

rose water to syrup once cool. 

by dissolving the sugar in warm

gulab jamun recipe.

the soft chewy pillows of delicousness 
are ready in under an hour.

ingredients

sugar                    300 gr.

cardamom pods   8

milk powder       175 gr.

flour                    50gr

semolina             1 tbsp

milk                    150 ml

oil for                 frying

rose water          2 tbsp

pistachios           1 tbsp

untreated rose petals- q.s.

prepartion

to make the syrup

• heat the sugar in 300 ml water

on a medium/low heat until the

sugar has dissolved.

• add the cardamom pods and

simmer for a further 2 minutes.

• set aside.

To prepare the gulab jamun

• mix the milk powder, baking

powder, flour and semolina with

approx. 100 ml milk.

• knead into a pliable dough. if

necessary add a tittle more milk.

• divide the dough into 24 small

balls and cover eith a damp tea 

towel.

• heat the oil- you can tell when it

is hot enough because bibble will

appear on a wooden apoon held in the fat.

 

• fry the balls for 2-4 minutes

until golden brwon.

• remove with a draining spoon and

place on kitchen paper to dry.

• add the rose water the cool syrup.

• place the fried dough balls in the

syrup and steep for at least

30 minutes - if not overnight.

• serve yhe balls on plates with some

of the syrup and garnish with pistachios

and rose petals.