Bread Gulab Jamun Recipe - home made bread gulab jamun by latha channel
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How to make Bread Gulab Jamun Latha Channel 2016
Unique & Latest Bread Gulab Jamun Recipe, 100% you can make easily
Ingrediants :
White bread/brown bread slices ( edges removed) – 10
Milk – 4 to 6 Table Spoons
Sugar – 1 Cup
Cardamom Powder – ¼ T spoon ,
Oil for deep fry,
Water – 1 Cup
Method:- Take a mix jar and crush the breads in to the jar and grind well, Now Take a mixing bowl, add bread powder and add milk and make a smooth dough, take a small portion of dough, and make a ball, place in plate, make the all balls in the same process, bread balls are ready to fry and keep aside, Place a bowl on the flame for make sugar syrup, Add Sugar, water and boil for 10 to 15 minutes, keep stirring, Place a Pan on the flame for fry bread balls, Add oil for deep fry and heat, keep flame in low, drop the all bread balls into the hot oil one by one, keep stirring slowly and fry for 2 to 3 minutes , Fry the bread balls until they becomes light golden colour, Now Take out in a bowl and keep aside, Sugar syrup is boiling now and add cardamom powder Stir well it and boil for 2 to 3 minutes, Turn off the flame and Pour the sugar syrup into another bowl, Drop the fried bread balls in the sugar syrup, stir well and leave it for 30 minutes, Now take out in a serving bowl, Tasty Bread Gulab Jamun is Ready......... Thank you.. Please Subscribe to Latha Channel https://www.youtube.com/channel/UCAQk8PCGtltltwKvaOZhg6g more recipes...
Gulab jamun is a milk-solids-based dessert, popular in countries of South Asia such as India, Sri Lanka, Nepal, Pakistan and Bangladesh. It is also common in Mauritius and the Caribbean countries of Trinidad and Tobago, Guyana, Suriname and Jamaica. In Nepal, it is widely known as lal mohan. It is made mainly from milk solids, traditionally from freshly curdled milk. It is often garnished with dried nuts like almonds to enhance flavour according to Middle Eastern tradition.
In India, milk solids are prepared by heating milk over a low flame for a long time until most of the water content has evaporated. These milk solids, known as khoya in India and Pakistan, are kneaded into a dough, sometimes with a pinch of flour, and then shaped into small balls and deep-fried at a low temperature of about 148 °C.[1] The balls are then soaked in a light sugary syrup flavored with green cardamom and rose water, kewra or saffron.[2] Gulab jamun is served at weddings and birthday parties, and is also available commercially, either in tins or as kits to be prepared at home.
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