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. So here is the recipe:
- Jamuns pulp ½ cup
- Semolina (suji) ½ cup
- Ghee 1 tablespoon
- Cashewnuts 8-10
- Raisins 2 tablespoons
- Sugar ½ cup + 2 tablespoons
- Milk ¾ cup
- Green cardamom powder ½ tablespoon
- saffron strands a few
- Jamuns a few for garnishing
- Heat ghee in a non-stick pan, add cashewnuts and sauté till they turn light brown. Drain on absorbent paper. Add raisin to the same pan, and sauté them till they swell up. Drain on absorbent paper.
- Add semolina to the same pan and sauté till it becomes fragrant and light brown.
- Boil together sugar and ¾ cup water in another non-stick pan till the sugar melts.
- Add boiling sugar syrup to semolina mixture and mix well. Cover and cook for 2-3 minutes or till all the water is absorbed.
- Add milk, mix again and cook for a minute. Add jamun pulp, mix well and cook for a minute.
- Add green cardamom powder, saffron, cashewnuts and raisins and mix well. Cover and cook on low heat for 2 minutes. Switch off heat and keep it covered for 5 minutes.
- Slice the jamuns.
- Serve warm garnished with sliced jamuns.