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Pista Gulab Jamun Recipe: Festivals should not be mentioned and sweets should not happen, this cannot happen. Anyway, every house has a favorite sweet dish. The taste of Gulab Jamun from outside and soaked in juice from inside, everyone likes it. But if the twist of pistachios is put in it, then its fun increases even more. Let’s know the easy and detail recipe to make it.
Sweets have special fun in festivals and pistachio Gulab Jamun makes it even more special. This is not just a dessert, but a different experience of taste. Gulab jamun, soaked in the golden color from outside and soaked in juice from inside, further enhances the sweetness with the taste of pistachio. Its soft culture and pistachio fragrance makes it a perfect sweets to make it on every festival and special occasion. So friends, let’s start its step by step preparation.
To make pistachio Gulab Jamun, first of all, the fresh quality of good quality should be lost. The more soft the khoya is, the smoke will become as soft. It is necessary to add 2-3 teaspoons of flour and a pinch of baking powder so that the berries do not torn. Take some milk to knead the dough. Take finely chopped pistachios for stuffing. You can use both pure ghee or refined oil for frying. Sugar, water, green cardamom is required to make sugar syrup. If you want, you can make it more rich by adding a little saffron.
First of all, mash the khoya well so that there is no grain or kernel in it. Now add 2-3 teaspoons of flour and baking powder to it. Add a little milk, knead it slowly and make smooth flour. The dough should neither be very tight nor very loose, otherwise the berries can either burst or spread more while frying. The right flour is the same out of which soft doughs are formed without cracks.
Finely chop the pistachios. There are quite 1-2 small pieces for every berries. Keep in mind that pistachios do not have to be added directly to the flour. If you mix in the dough, the berries will not be able to become smooth and can burst while frying. The real way is to fill the pistachio between every dough. This is the specialty of this recipe.
Break small parts from the dough and make dough. Press each dough slightly and keep 1-2 pistachios in the middle. Now close it well from all sides and give it round shape with hands. Try to make the surface completely smooth. If there is a crack from somewhere, then the pistachios can come out of it while frying. The berries with good shape will look round and beautiful when frying.
Now heat ghee or oil in a pan on light flame. The oil should not be too hot or else the berries will burn from outside and will remain raw from inside. Now slowly add berries and fry till the golden brown while stirring continuously. While frying, keep the heat slow and keep rotating the berries so that the color comes from all sides.
Put water and sugar in a separate vessel and prepare syrup on low flame. Break green cardamom and add it and when the syrup becomes light sticky, then understand that it is ready. If you want, you can also add saffron, which makes both fragrance and color fantastic. Keep in mind that the syrup is not very thin nor very thick, otherwise the berries will not be able to pull the juice properly.
Now let the syrup cool down slightly, then put the fried hot Gulab Jamun in the syrup. Leave them immersed for at least 1 hour. The more time you stay in sugar syrup, the more juicy and soft will be made. You can also cool by keeping them in the fridge, this increases their taste even more.
Now remove the prepared pistachios Gulab Jamun in the serving bowl. Garnish by adding a little finely chopped pistachios or saffron on top. The fun of eating hot pistachios Gulab Jamun is different, but if you want, you can also serve them after cooling them. Everyone will like this desert festive season, guests feast or special occasions.
