Soul Cocina

Eco Chef Roger Feely

Gulab Jamun

Chena (a form of Indian cottage cheese before curd is pressed into paneer) hanging in cheese clothe to drain out the whey. Chena is used for making many Indian sweets like Ras Malai, Rasgulla, and Gulab Jamun.

To make chena, milk is boiled and an acid is added to curdle the milk. Most home cooks use vinegar or lemon juice. some professional chefs use citric acid.



The curds are strained and hung in cheesecloth to make chena. Then the chena is kneaded by hand and mixed with koya (milk reduced to a thick paste) and a tiny little bit of flour to form a dough that can be rolled into little balls and ...........


.....deep fried. The fried "jamun" balls are then soaked in a thick chini pani(sugar syrup) that is flavored with cardamom and rose.




In Hindi Gulab means Rose and Jamun is a round brown fruit.

Tune: Rose Room by Django Reinhardt with the Quintette du Hot Club de France with Stéphane Grappelli

Tune: Rose Cordial from the Cambodian Cassette Archive

Tune: Ramblin' Rose by Jerry Lee Lewis