Milkio organic ghee is apt for cooking all types of sweets and desserts like Gulab Jamun: its high smoking point is the cause to call it a safe cooking oil.
Gulab ghee jamun is a milk-solid-based sweet from the Indian subcontinent and a type of mithai popular in India, Nepal, Pakistan, the Maldives, Bangladesh, and Myanmar.
The Culinary History of Gulab Jamun
Gulab Jamun is a popular Indian dessert with an interesting culinary history that dates back centuries. Here’s a brief overview of the culinary history of the dessert.
Ancient Origins: The roots of the sweet can be traced back to Old Persia, where a similar sweet dish called “luqmat al-qadi” was made. These were small doughnut-like balls soaked in sugar syrup and flavored with rosewater, identical to Gulab Jamun.
Introduction to India: The concept of Gulab sweet Jamun was introduced to Indian cuisine by Persian and Central Asian invaders and traders. Over time, it evolved and adapted to local tastes and ingredients.
Mughal Influence: The culinary arts flourished during the Mughal period in India (16th to 19th centuries). Mughal emperors and their courts had a profound influence on Indian cuisine. It’s believed that the Mughals refined and popularized the dish, adding their touch to the recipe.
Evolving Ingredients: Initially, Gulab Jamun was made using khoya (reduced milk solids) and flavored with cardamom. The name “Gulab Jamun” is derived from two Persian words: “gulab,” meaning rosewater, and “jamun,” referring to a type of Indian fruit with a similar size and shape. The sweet was named Gulab Jamun due to the use of rosewater in the syrup.
Regional Variations: Over time, regional variations of Gulab Jamun emerged across India. Different states and communities developed their unique versions of the dessert. For instance, a similar sweet known as “Pantua” is popular in Bengal. At the same time, “Kala Jamun” is a variation in South India.
Popular Festival Sweet: Gulab Jamun became a popular sweet for festive occasions and celebrations in India, such as Diwali, Eid, weddings, and other special events. It continues to be a staple dessert in Indian cuisine for ages.
Modern Variations: In recent years, Gulab Jamun has seen some modern twists and variations. People have experimented with ingredients and flavors, creating variations like chocolate Gulab Jamun and stuffed Gulab Jamun with nuts or saffron.
Gulab Jamun can be prepared with khoya milk, too. However, Gulam Jamum with powdered milk is more popular in modern making. If you try this milk and ghee recipe at home, it is always better to try it with good-quality milk powder.
For readers who have never heard of Gulab Jamun, it can be classified as a donut. Traditionally made with flour and powdered milk, it was fried and added to the sweet rose syrup. The South African Indian version differs in two respects: firstly, sweets look like fingers in shape, and secondly, this recipe uses melted milk.
Instructions: How to prepare Gulab Jamun with ghee?
Mix the water and sugar in a deep pan until all the sugar is dissolved. Turn off the flame and add the cardamom powder and rose water. Set it aside.
Mix the powdered milk, all-purpose flour, and baking powder well.
Add a little thickened cream and mold them to make a medium-soft dough that is not sticky.
Kept the rest of the cream aside.
Just add a little at a time until you reach the dough consistency you are after.
The success of this dessert depends almost entirely on how well you mold the dough. Once the dough is ready, divide it into walnut-sized balls and roll between slightly greased palms till smooth.
Any cracks will show up even more lately and could lead to the ‘milk balls’ cracking as they are fried… not desirable!
Take all the time you need over this step to get it right.
While making the balls, heat the Milkio organic grass-fed ghee for deep frying in a wide pan on a low to medium flame. Fry the dumplings, often stirring, to brown on all sides.
Do not cook on very high heat, as the dumplings will burn on the outside and remain raw inside!
When cooked, drain (with a slotted spoon), remove the dumplings from the Milkio ghee, and transfer it immediately into the sugar syrup.
Repeat the above steps until all the dumplings are cooked and added to the syrup.
Allow the dumplings to soak in the syrup for at least 2 hours before serving.
They can either be removed from the syrup and served, or you can serve them with the syrup.
Why ghee is a better oil for frying Gulab Jamun?
Ghee is often considered a better oil for frying Gulab Jamun compared to other cooking oils for several reasons:
Flavor: Ghee has a rich, nutty, and slightly sweet flavor that complements the taste of Gulab Jamun, which is a sweet and aromatic dessert. The unique taste of ghee can enhance the overall flavor of the dish.
High Smoke Point: Ghee has a high smoke point, typically around 485°F (252°C), which makes it suitable for deep-frying. When you fry Gulab Jamun in ghee at the right temperature, it can maintain its stability. It won’t break down or produce harmful compounds, resulting in a better texture and flavor.
Even Cooking: Ghee heats evenly and provides consistent heat distribution during frying. This ensures that the Gulab Jamun balls cook uniformly and develop a golden-brown crust without burning or uneven browning.
Retains Moisture: Ghee has a unique quality of retaining moisture in fried foods. When you use ghee for frying Gulab Jamun, it helps keep the inside of the dessert soft and moist while creating a crisp outer layer.
Traditional and Cultural Significance: In many Indian and South Asian cuisines, ghee holds a special place and is often used in conventional recipes. Frying Gulab Jamun in ghee can add an authentic touch to the preparation.
While ghee has these advantages for frying Gulab Jamun, it’s essential to use it in moderation, as it is calorie-dense due to its high-fat content. Additionally, be cautious about the frying temperature, as overheating ghee can lead to undesirable flavors and smoke.
Why is Milkio ghee a better cooking oil for Gulab Jamun?
You have to fry Gulab Jamum dumplings in ghee, high-heat cooking. As milkio grass-fed ghee is high in smoking point (485 degrees F), it is a safer cooking oil for high-heat cooking like deep frying.
Milkio organic grass-fed ghee is a natural taste enhancer for the gulab jamun you are preparing. The sweet dessert will taste more flavorful with the use of Milkio ghee.
How to buy Milkio organic grass-fed ghee?
You can buy Milkio organic grass-fed ghee online. It is an all-natural, verified as non-GMO, Halal, Kosher certified, and keto and paleo-diet-approved product.
Milkio ghee offers a high smoke point. It is shelf-stable dairy oil; you can store it in the kitchen at room temperature for up to 18 months from manufacturing. To buy Milkio ghee, you may order at the Milkio website.
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