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Vegetables Gulab Jamun

VEGETABLES GULAB JAMUN
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Vegetables Gulab Jamun Recipe, How To Make Vegetables Gulab Jamun Recipe

This is a special and variety gulab jamun made with vegetables.

Gulab jamun is actually a traditional Asian sweet which is most popular in India, Nepal, Bangladesh, Pakistan and Sri Lanka. It's there at each and every marriage, celebration, birthday and festivals. In brief when you organize any Indian celebration and decide to keep only one sweet, the chances are it's going to be gulab jamun! This lip smacking Gulab Jamun can't replace by any other Indian desserts.

 

Gulab jamun are de... Read More..

About Recipe

How to make VEGETABLES GULAB JAMUN

(59 ratings)
0 reviews so far
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
VEGETABLES GULAB JAMUN
Author : Vahchef
Main Ingredient : Mix Vegetable
Servings : 4 persons
Published date : November 25, 2016


Ingredients used in VEGETABLES GULAB JAMUN
• Potato - 500 grams.
• Carrot - 2 numbers.
• Beet root - 1 number.
• Chick pea flour - 50 grams.
• Corn flour - 50 grams.
• Sugar - 1 tablespoon.
• Tomato - 500 grams.
• Oil - to fry.
• Red chili powder - 1 tablespoon.
• Water - 1-2 cups.
• For masala - 1 cup.
• Big onion - 1 number.
• Garlic - 4 cloves.
• Red chili powder - 1 tea spoon.
• Green chillies - 2 numbers.
• Ginger - 1 piece.
• Cloves - 6 numbers.
• Cinnamon - 1 stick.
• Salt - to taste.
• Poppy seeds - 1 tea spoon.
• Garam masala - 2 teaspoons.
Method:

Take the mixie jar and add onion, garlic, red chilly powder, green chilly, ginger, cloves, cinnamon, salt, poppy seeds, garam masala and blend into smooth paste and keep little paste aside. 2. Take a pan and add pieces of potato, carrot, beetroot and boil it and then strain the water. 3. Take the mixie jar and add boiled vegetables and blend it into a smooth paste. 4. Take a bowl and add vegetables paste, masala paste, salt, chick pea flour, corn flour and mix thoroughly and make small balls. 5. Heat oil in a pan and deep fry the balls to golden brown colour on slow flame. 6. Take a pan and add tomato pieces and boil it and strain the juice. 7. Then in pan add tomato juice, masala paste, water, sugar, red chilly powder and boil it for 5 mins. 8. Now dip the fried balls and keep it aside for 30 mins. 9. Now the variety vegetables gulab jamun is ready to serve.






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Articles


Gulab jamun is actually a traditional Asian sweet which is most popular in India, Nepal, Bangladesh, Pakistan and Sri Lanka. It's there at each and every marriage, celebration, birthday and festivals. In brief when you organize any Indian celebration and decide to keep only one sweet, the chances are it's going to be gulab jamun! This lip smacking Gulab Jamun can't replace by any other Indian desserts.

 

Gulab jamun are deep-fried dumpling made from khoya or mava (a thickened blend obtained after boiling milk.) which are dipped in rose flavored sugar syrup generally flavored with cardamom and saffron. Also, the uniformity of gulab jamuns made from Khoya is very smooth that they can literally dissolve in the mouth.  It may also be made using milk powder, usually though khoya can be used to produce this lip smacking sweet.

 

Gulab Jamun are soft, spongy and delectably sweet and so I can bet that I don't know anyone who does not like Gulab Jamuns. Jamun is known as Roseberry in India, because the shape of this sweet is around and rose water is used so it can have a fresh essence, it's famously known as Gulab Jamun.

 

The name Gulab Jamun arises from the Urdu/Persian language where gulab is actually a rose and jamun is a plum like fruit indigenous to South Asia. When these donuts are deep-fried they look like small dark plums and because they are soaked in the rose aromatic syrup, therefore, the Gulab Jamun.

 

Nowadays, Gulab Jamuns can be found in cans and also in other ready-made variations.

 

Types:

 

There are several varieties of   gulab jamun   and each variety contains a unique flavor and look.

 

Gulab jamun will get its brownish by deep frying the khoya or mava, which are dipped in rose flavored sugar syrup.

 

 In other kinds of gulab jamun, sugar is put in the batter, and after frying, the sugar caramelize, provides it with its darkish, almost black color, which happens to be then known as kala jamun or "black jamun". The sugar syrup may be substituted with (a little) diluted maple syrup to get a gulab jamun with a Canadian taste.

 

Nutrients in Gulab Jamun:

 

One gulab jamun ball is the size of a ping-pong ball. Based upon recipe different versions, calories and nutrition specifics will vary, but each ball usually has about 140 calories. a single ball has 135 calories, 7-8 grams’ fat, 8-10 mg cholesterol, 38 mg sodium, 15 grams’ carbohydrates, no fiber and 2 g protein. Because the balls are made using milk, fortunately they are full of calcium; an individual sweet ball has in close proximity to 10 % of the suggested daily value.



 

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