“Is Shreya mad for talking something unlike of cement and food or going tangent to the topic of construction technology?” No, nothing happened like that; I’m still gonna share innovations and ideas in construction technology. Well, the title seems to be unheard but not different from what we use today. An Indian sweet dish, Gulabjamun is irresistible and appetizing for almost everyone aware of it. Today, on my birthday I gave a thought of sharing this on blog rather than simply enjoying licking all the sweet myself.
Most of the building structures are gone through the process of concreting, including right from all materials to finishing. Knowingly unknowingly we do the same for preparing Gulabjamuns. They are soft delicious berry sized balls dunked in rose flavored sugar syrup. It’s not easy what it seems; also requires thorough measurements, precautions and proper finishing otherwise it might develope cracks and fail in extreme exposure.
Let’s try to analogue the concreting technique with Gulabjamuns. The first step to list out all the ingredients with its suitable proportions. This process is called as batching in civil engineering’s language. For the concrete to be consistent, the quantities cement, aggregates, water and other chemicals (admixture) are accurately designed.
As ingredients are ready, the next step is mixing. Concrete mixture can be done by machine mix or hand mix. In Gulabjamuns, we perform a hand mix process for flour, milk powder and water/milk; knead it to make a smooth dough. Talking about admixture, many brains reading this have surely raised a question of what admixture is added in Gulabjamun??? Well, we can invite lemon juice or yoghurt to make it consistent.
Berry sized balls are made from the dough and fry them in medium heated oil until golden brown. Don’t worry, we don’t mould concrete into balls, but definitely formworks are placed to mould them into columns, beams, foundation blocks, etc. Similarity in both cases is taking care that it should be smooth without developing cracks so that external weather doesn’t affect it.
After the well compacted concrete is ready, the formwork is removed. It’s kept ready for curing till 7 days. Curing methods like water curing, steam curing, electrical curing are also practiced. Besides, our Gulabjamuns are also ready fried brown and prepared to dive in hot sugar syrup. Unlike concrete, this sweet is kept in sugar syrup only for 1-2 hours.
The last step is finishing. Grinding and polishing is done in concreting. For Gulabjamuns, they are served with chopped dry fruits. There’s one additional step in Gulabjamun i.e. eating! I hope you all have liked this construction and sorry for making you hungry.