Gulab Jamun

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 Gulan Jamun is sweet dish revered throughout the Indian subcontinent. It was derived from fritters that the Turcic invaders brought to India which were later served dipped in sugar syrup. 
Gulab Jamun is traditionally made from mil solids (Khoya) which is mil reduced to dough like consistency on a low flame. The name Gulab literally means flower water and Jamun is a dark purple colored Indian fruit. 

Modern versions of the recipe do not use Khoya as it is very difficult to get right for amateurs. Modern version use milk powder and al purpose floor as a substitute for Milk Solids. We shall be using both milk powder, all purpose floor and Khoya as well.

Ingredients:
This recipe makes up to 20 Gulab Jamuns and the required sugar syrup.
 
  1. Milk Solids(Khoya) -100gms
  2. Milk Powder(Amul/Nestle) -100gms
  3. All Purpose Fllor(Maida) - 50 gms
  4. Sugar - 600 gms
  5. Rose Water/Rose Essence
  6. Cardamon Pods - 10 pieces
  7. Ghee for frying
Procedure:
For the Syrup:
  • Take the sugar in a bowl and add 750ml of water to it.
  • Add crushed cardamom pods.
  • Heat the mixture till all the sugar dissolves.
  • Turn of the heat as soon as the mixture.
  • Take a drop of the syrup between your index fingers and thumb and check if it is forming strings. 
  • Ideally it should be runny and should not from any strings between your fingers.
For the Jamuns(Dough Balls):
  • In a parat or large kneading pan, take the Khoya, Milk powder and Maida.
  • Knead in to a soft dough by adding milk as required.
  • The kneading should be done till the dough is homogeneous.
  • Roll the dough into about 20 small balls.
  • The balls should be smooth and without crack or they will burst while frying. 
  • Take sufficient ghee in a kadahi or fry pan.
  • Heat till approx. 150 deg celcius and keep the flame low.
  • Fry the Jamuns till they are golden brown as shown in the above picture.
  • Take the hot sugar syrup in a microwave safe bowl and add the hot jamuns to it.
  • Keep aside for few hours.
  • Serve by reheating in microwave after ensuring that syrup has fully penetrated the Jamuns.
 
 
Enjoy your Gulab Jamuns while they are hot and if you like the recipe please follow my blog for more recipes, travel logs and much more.




 

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