GULAB JAMUN

    Gulab Jamun is a popular Indian Dessert.  It is basically a North Indian sweet which has found its way into all Indian hearts with its soft texture, lightness and awesome taste. An all-time favourite at home and the most frequented Sweet ever.  This was the one & only classic Indian sweet I have been making from my college days and by hook or crook it always comes out to be perfect for me.  So I have always loved this Sweet for the reason that it never messes with me and another reason is that, it is my Son's favourtie Sweet. And hurray!!! After all these years, I know why it's his favourite - it has 'Gulab' in it & that is 'Rose'.
    The history of Gulab Jamun travels back to medieval India, where the Persian invaders brought this into Indian cuisine. There is also a belief that it was accidentally prepared by the personal chef of Shah Jahan. I literally wonder how almost all rich and tasty dishes come from Mughal cuisine? Once prepared and catered only for Royal Palates, have probed into our kitchen too...
    Gulab means Rose(Flower) and Jamun means Black Plum(Fruit) in Hindi.  As we add Rose water/essence in the syrup and the fried dough balls look like Jamun Fruit, this wonderfully melt-in-mouth sweet inherited its name - Gulab Jamun. Though we can find numerous variations and varieties like Makkan Peda, Kala Jamun, Pantua, Langcha, Ledikeni, Chitrakoot, Dry Jamun etc., which looks & tastes similar to Gulab Jamun.  Gulab Jamun stands out with its popularity & taste.
    Traditionally Gulab Jamuns are made with Khoya/Mawa as one of its main ingredients and fried in ghee.  But this recipe goes for Milk Powder instead of Khoya (thickened evaporated milk) or Paneer (Cottage Cheese) and I usually fry them in vegetable oil. And I do make the classic ones - Gulab Jamuns with Khova or Paneer whenever I readily have these homemade dairy products at home. When it comes to flavouring the Sweet, you can simply use Cardamoms or go along with adding Rose Essence/Rose Water.  Yet for a rich flavour & colour add a few strands of Saffron in it.  Even some recipes call for adding some type of fillings like dry fruits & nuts in it.

Cuisine - Indian
Recipe Type - Sweet, Dessert
Difficulty - Medium
Serves - 3 - 4
Author - SM  

Preparation Time - 15 - 20 Minutes
Leavening Time - 5 - 8 Minutes
Cooking Time - 30 - 45 Minutes
Soaking Time - 2 - 3 Hours 

For more DIWALI RECIPES, Click here...  

HOW TO MAKE GULAB JAMUN WITH MILK POWDER

GULAB JAMUN

INGREDIENTS:

For Gulab Jamun:

Milk Powder - 1 Cup
All Purpose Flour (Maida) - 1/4 Cup
Baking Powder - A Pinch
Curd - 1 - 2 Tbspn
Ghee - 1/2 Tspn
Salt - A Pinch (Optional)
Almonds/Pistachios - Few (Optional)

• Whisk together Milk Powder, All Purpose Flour & Baking Soda in a bowl.
• Add Ghee and 1 Tbsp of curd into it and mix well.
• Knead the dough by adding a little curd at a time, to get a soft texture.
• The dough should not be crumbly or dry.  If it is dry, add some yoghurt and knead again.
• Leave this aside for about 5-8 Minutes.
• Make smooth small balls from the dough.
• Heat Oil/Ghee, reduce the flame to low.
• Add the balls and fry them until they become golden brown in colour.
• Toss the balls frequently in oil to get an even colour.
• When they are done, remove them from the oil with a slotted spoon and drop them into the sugar syrup.
• Let the fried Gulab Jamuns soak in the sugar syrup for at least 2-3 hours.
• Serve Gulab Jamuns warm or cold, topped with sugar syrup.
• Can also garnish them with Almonds or Pistachio slivers.

GULAB JAMUN

 

 For Sugar Syrup:

• Add Sugar and Water,  in a heavy bottomed pan.
• Keep this on a low flame and do not stir the sugar.
• Let the Sugar dissolve automatically due to the heat.
• Do not stir when the sugar solution starts to boil.  This will affect the consistency of the syrup.
  
• Once the sugar is dissolved and when the sugar solution starts to boil, add 2 Tbspns of milk into it.
• This is to remove the dirt from the Sugar.  The dirt coagulates and starts to float on top and at the sides of the pan, remove them from the sugar solution using a slotted spoon.
• Always keep the flame low.  Once the dirt is removed, strain the syrup using a strainer.
• Stir in Cardamom Powder, Rose Water/Essence and Saffron.
• STICKY SYRUP : For Gulab Jamuns we need a bit of a sticky syrup.  To test the consistency, take the syrup in a ladle and touch it with your fingers. It should be sticky if we slide it through our fingers.
• Switch off the fire and leave the sugar syrup aside.
• Overheating the sugar solution will caramelize it.