Gulab jamun is a milk-solid-based sweet from the Indian subcontinent. Its a very popular sweet in India, Nepal, Pakistan, the Maldives and Bangladesh.
The milk and cheese solids are prepared by heating milk over a low flame for a long time until the water content has evaporated and only the milk solids remain. These milk solids, known as khoya, are kneaded into a dough, with a small amount of flour (maida). Then the dough is shaped into small balls and deep-fried in oil or ghee at a low temperature of about 148°C until they get their familiar golden brown color. If the balls are cooked quickly, they will be raw on the inside. The fried balls are then soaked in a light sugar syrup flavored with green cardamom and rose water, kewra or saffron. Hot Gulab Jamun is also served with plain vanilla ice-cream.
Bikaji was founded by Shri Shivratan Agarwal in 1987 at Bikaner, Rajastan India. The name Bikaji is derived from Bika Rao- the founder of Bikaner and Ji, used as a mark of respect in India. Over the years, Bikaji has managed to win hearts across the globe, with its power of ethnic-snacking. Today, Bikaji stands for authentic Indian taste, with diverse products and innovative packaging, adding to its commitment of taking Aslee Indian taste to the world.