History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Cook the sugar with four cups of water in a non-stick pan till the sugar dissolves. Add the cardamom powder and mix. Keep the syrup warm.
Mix together the milk powder, refined flour and soda bicarbonate.
Add two teaspoons of oil and enough yogurt, and knead lightly into a soft dough. Do not over-knead the dough.
Divide the dough into sixteen marble-sized balls.
Heat sufficient oil in a non-stick kadai and deep-fry the balls over medium heat, stirring occasionally, till golden brown. Drain on absorbent paper.
Add the gulab jamun to the warm syrup and leave to soak for about fifteen minutes to half an hour before serving.
Makes16 gulab jamun/800 grams
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient.
His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.