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.
Bikano begun in 1950 as “Bikaner Namkeen Bhandar”, a small tuck shop in Chandni Chowk, and introduced delectable savories and cuisines. The success of this venture led the venture to expand and scale up to deliver taste within the borders of the country and across the globe and popularly came to be known as “Bikanervala”.