I bet you love sweets and desserts just as much as I do! People just like to eat sweets!
There are many traditional sweets in Bangladeshi cuisine like Jilapi, Rasgulla, Rasmalai, Chamchaum, etc. May it be a wedding ceremony or a regular visit to a neighbor's house, we all rush to the sweets shop at the sign of the smallest celebration. All the different kinds and all the different colors of the sweets beautifully decorated on the racks of the sweet shops consumes my heart and eyes with joy. Then, guiltily, I buy as many sweets as I like.
Recently I have noticed a new "chocolate appayon" sweet in the shops. It is made with milk and sugar, along with chocolate molasses and nuts. Everyone likes the little ones. And they are beautifully packed.
There are many who do not want to drink milk. And the busyness of life has seemingly taken away the act that how nutritious milk is. That has brought around different methods of incorporating milk into our diets through different dishes. Not to mention, many people have picked up cooking during the pandemic. Commercialized food can be highly chemicalized and toxic. Cooking at home can be both economical and very relaxing.
Homemade food can undoubtedly be beneficial for the body. And to make it fun, today I am preparing a recipe for a fun dessert.
Everyone can make it right at home very easily and get their sugar rush too!
Gulap Jamun
Ingredients
For the Jamun
- 8 tablespoons milk powder
- 1 tablespoon semolina
- 1 tablespoon flour
- 1 table spoon yogurt
- 1/2 tablespoon baking powder
- 1/2 = tablespoon oil or ghee
- 2 and 1/2 table spoon rose water
For the Syrup
- 3 cups of sugar
- 5 cups of water
Preparation and cooking
- Making Jamuns
Combine the ingredients from the "Jamun" table and let them rest in a damp cotton cloth for at least 10 minutes. Make sure you let it rest at room temperature.
Then you have to apply ghee to your hand. This will help in the shaping of the Gulap Jamun and nothing will stick to your palms. After 10 minutes, start making small, or big, or whatever size balls you like out of the mixture stored in the damp cloth.
On the side, start heating up ghee or oil in a pan on high heat. When you Gulap Jamun balls are ready, reduce the heat and start placing the Gulap Jamun balls in the pain one by one. Make sure your Gulap Jamuns are submerged into the ghee/oil.
Once the Jamuns start fluffing up and show a beautiful golden brown color, in Bangla we like to call the color "Badami", you can take them out and place them on a separate container to rest.
- Making the Syrup
Put a pot over low heat, and add the sugar and water to it. Let the sugar dissolve into the water. Stirring is highly advised. That is pretty much it.
After that, you soak the fried Jamuns in the hot syrup for 6/7 hours. This will become the delicious Gulap Jamun. You can keep it in the fridge and serve it cold or hot. The best part, you can store it in the fridge for many days and eat it.
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STOPLooks Great! I had a friend make Gulap Jamun for me once. Delicious!
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