недеља, 27. март 2016.

Gulab Jamun/ Indijska/ Indian/ poslastica/desert



Scroll down for Recipe in English

Ja jako volim Indijsku kuhinju. Volim njihove začine i kako ih majstorski mešaju. Volim sva njihova vegetarijanska jela, naročito karije od povrća. Imam sreću da sve začine lako nabavljam, da imam drugarice koje su iz Indije i onda sve lakše ide.

Naravno volim i nihove poslastice , napitke kao npr Thandai koji sam ranije već objavila na blogu.

Ova poslastica , Gulab Jamun je zaista laka za spremiti, a rado ga jedemo. 
Gotov mix za Gulab Jamun sam kupila , jer je tako dobar da ga ni ja ne bih bolje napravila.

Za vas koji ste raspoloženi da sve napravite izpočetka, napisala sam i za testo recept.

Ako bih ga uporedila  sa nekom od nama poznatih poslastica , to bi bile mini krofnice samo što su ove zbog sirupa još jako soćne i meke.

Sastojci

Za jamun


1 šolja mleka u prahu
3/4 šolje paneer (mlad svež sir)
3 Kašike brašna
2 Kašike sitnog griza
1 kašičica kardamoma u prahu
1 Kašika mleka ili više ako je potrebno
1/4 kašičice praška za pecivo
Ghee /bistri puter, za koji sam takodje već postavila recept na blogu), za prženje
Ja sam u ovom receptu koristila vegetarijanski Ghee koji je na bazi ulja palme i kanole.




Sirup od šećera
1 3/4 šolje (250g) šećera
1 šolja vode
1 kašićica ružine vodice
1 Kašika mleka (opcionalno)


Priprema

Gulab Jamin

1. Stavimo mleko u prahu u činiji i promečamo ga dobro, da nema grudvica.
2. Dodamo mlad sir,brašno, prašak za pecivo i kardamom u prahu. Dobro izmešamo da           testo bude glatko.
3. Dodamo mleko i promešamo.Ne mesimo.
4. Od testa napravimo male loptice. Ako vam je testo pretvrdo dodajte još Kašiku mleka.         Loptice da budu glatke. Ja obično to radim mokrim rukama
5. Ostavimo sa strane, oko 30 minuta

Sirup od šećera

1. Rastvorimo šećer u jednoj šolji vode i na blagoj temepraturi mešamo dok se zgusne.
2. Dodamo ružinu vodicu i promešamo. Ostavimo sa strane.


Pržimo Jamun

1. Počnemo dok se sirup hladi da zagrevamo Ghee na srednjoj temperaturi , pa ubacimo jamun u njega.
2. Ka ddobiju poneku braon taćku, počnemo da ih okrećemo da se ravnomerno svuda isprže.
3. Kad su dobili lepu zlatnu boju, izvadimo ih na kuhinjski papir da se ocede.
4. Onda ocedjne jamune stavimo u sirup. Tako nastavimo dok ih sve ne ispržimo i potopimo u sirup.
5. Onda posudu vratimo na šporet i na blagoj vatri ostavimo još nekoliko minuta. Jamuni će upiti sirup i             omekšati.
6. Koristite veću posudu da jamuni ne budu pretrpani.Tako ćete ih lakše povremneo promešati
7. Pre sluđenja pospite rendanim bademima ili lešnicima.
7. Može se služiti toplo ili hladno

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Gulab Jamun, Indian desert




I love Indian dishes. I think they are masters in combining spices. I love their vegetarian dishes. Especially their vegetable curries.Their breads
And their drinks like Thandai , which I posted on my blog earlier.

I am lucky to easyli have access to their herbs and spices and have Indian friends to help me with Recipes.
In this recipe I used ready mix for Gulab Jamun.Simply I could not make it better. For ones that want to make it from scratch , see Recipe.



I love their deserts too . like this Gulab Jamin.
If I had to describe the taste it would be our mini donuts, only softer because their are drenched in syrup.

Ingredients

for the jamuns:
  • 1 cup evaporated milk, 200 gms
  • ¾ cup grated paneer, 100 gms of paneer
  • 3 tbsp all purpose flour
  • 2 tbsp fine semolina
  • 1 tsp cardamom powder
  • 1 tbsp milk or add as required
  • ¼ tsp baking powder
  • Ghee for frying jamuns (clarified butter)
  • I posted Ghee recipe already earlier on my blog.
  • I used vegetarian Ghee , based on Palm and canola oil

for the sugar syrup:
  • 250 gms sugar, about 1 and ¾ cup sugar
  • 1 cup water
  • 1 tbsp rose water



Create
preparing jamuns:
  1. Put evaporated milk in a bowl. mash it very well. there should be no lumps
  2. then add grated paneer, all purpose flour, baking powder and cardamom powder to evaporated milk. there should be no lumps .
  3. mix well. add milk and gather together to form a dough with milk. don't knead.
  4. just gently mix. if you are unable to form balls or if the mixture appears dry, then add a few teaspoons of milk. cover the dough and keep aside for 30 mins.
  5. make small balls from the dough. cover the balls and keep aside.
preparing sugar syrup:
  1. dissolve sugar in water. heat the sugar solution till it become sticky. you just need to switch off the fire before the syrup reaches a one thread consistency.
  2. add rose water and stir. keep the sugar solution aside. 
  3.  then just add 2 to 3 tbsp water and warm the syrup again. it will again return to a liquid state.
frying jamuns:
  1. meanwhile, while the sugar syrup is cooking, heat ghee till its medium hot. lower the flame and wait for a minute. then gently place the gulab jamuns in the ghee.
  2. once they start to have tiny golden spots, keep on rotating them in the ghee, so that the gulab jamuns are evenly browned.
  3. remove the gulab jamuns and then drain them on kitchen paper towels to remove excess oil.
  4. then place the hot gulab jamuns in the sugar syrup. continue frying the gulab jamuns this way in batches.
  5. when all the jamuns are placed in the sugar syrup, then keep the whole pan with the sugar syrup and gulab jamuns, on a low flame for a few minutes till the jamuns become soft.
  6. heating helps the gulab jamuns to absorb the syrup and become soft. the jamuns increase a bit in size. don't over cook as then the jamuns break.
  7. use a large pan, so that the gulab jamuns are not overcrowded and you can easily stir them gently while they are simmering.
  8. serve gulab jamuns warm or at room temperature. you can also chill the gulab jamuns and serve them cold. garnish the gulab jamuns with rose petals or almond slivers.

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