Gulab Jamun

Gulab Jamun is a traditional North Indian Sweet dish and stands among the top Ten Sweet desserts that are popular among Indians. It gets its name from two words, Gulab means ‘Rose water’, referring to rose water flavored syrup and Jamun means  a kind of deep purple colored Indian berry, referring to fried balls that look dark brown colour. Visit any Indian sweet corners; varieties of Gulab Jamuns can be found in different Colors and Shapes and they are served during festivals and special occasions. As per Wikis Gulab Jamuns are originated from Arabic dessert called Luqmat Al-Qadi and became popular in Indian Subcontinent during Mughal Era. Initially the dish was prepared in Rosewater syrup however saffron syrup and honey are also often used. Ever since, they have come across several modifications based on the taste of each region. Now they are available either with Syrup or dried. Gulab Jamuns are so delicious dish that they are not only famous in India but also popular across the Globe.

Ingredients:

For Gulab Jamun:

·         Khoya – 1  Cup

·         All Purpose Flour (Maida) – ¾  Cup

·         Sugar Syrup (Warm) – 3 tbsp

·         Milk (Warm) – 1-2 tbsp

·         Baking Soda – ¼ tsp

·         Ghee/ Oil – 2 Cup (For frying Gulab Jamuns)

For Sugar Syrup:

·         Water – 2 Cups

·         Sugar – 2 Cups

·         Cardamom (Crushed) – 3-4

Preparation Method:

Tips:  
Khoya is available in all sweet corners.
Khoya can also be prepared at home as per the following procedure…
Take a liter of Milk in a heavy bottom pan and bring it to boil on medium flame. Once the milk gets boiled, then reduce the heat and cook till the milk becomes thick & semi solid. While boiling, stir occasionally so that the milk does not stick to the base. Then turn off the heat and let it cool down. Now Khoya is ready . Keep aside.

For Sugar Syrup:

Take a deep heavy vessel; mix water & sugar together and boil it for 15-18 minutes in medium flame. Once the sugar completely dissolves, the mixture will change its color then add Crushed Cardamom. Turn off the heat and add Rosewater which will bring the flavor to the dish. Now the Sugar Syrup is ready. Keep aside.

For Gulab Jamun:

Ø  Take a bowl; add Khoya, Maida, Baking Soda and mix well.

Ø  Add 3 tbsp of sugar syrup, 1-2 tbsp of warm milk and knead it to make soft dough.

Ø  Leave aside the dough for around 30 mins.

Ø  Then apply little Ghee on Palm and make small balls out of dough.

Ø  Heat Ghee in a Frying Pan in medium heat and then turn to low heat and fry the balls till golden brown.

Ø  Add the fried balls in the prepared syrup and keep for some time. Ensure that the fried balls must be added in warm syrup.

Ø  Now the “Gulab Jamun” is ready. Serve hot or cold as per choice.