Gulab jamun originates from an Arabic dessert, Luqmat Al-Qadi (Arabic for "the judge's bite"), that became popular in the Indian Subcontinent during the Mughal era. Gulab jamun is a dessert often eaten at festivals or major celebrations such as marriages, Diwali, parties, etc.. Ready made mixes and finished products are readily available in supermarkets. But I prefer to make it from scratch. Additional effort is worth.
Maida 1/4 cup
Ingredients:
Khoya 1 cup (grated)
Maida 1/4 cup
Milk powder ¼ cup
Cooking soda •¼ tsp.
Milk – 1 tbsp.
Ghee (clarified butter) for deep frying the Jamuns
Saffron a few
Sugar 2 cups
Water 2 cups
Cardamom powder -¼ tsp.
Rose water – ½ tsp. (OR) Rose essence – 2 drops
Instructions:
Jamun Preparation:
- Crumble the Khoya. Sieve in the flour, milk powder and soda together.
- Mix well to form soft dough. Use as much milk as required for kneading. Keep aside for half an hour. Knead it again.
- Make even size small cylinder shapes. Make about 25-30 pieces.
- Heat ghee on a medium flame. Slip the Jamun one by one into the ghee. The flame has to be sufficiently low so that the Gulab Jamun get cooked well inside
- Lower the stove heat, and deep fry those balls till golden brown .And keep aside the fried Jamun.
To make sugar Syrup;
- In a heavy saucepan bring the sugar and water to a boil, then let it thicken by cooking over medium heat for about 20 minutes. Add the rose water,cardamon powder, crushed saffron and keep the syrup warm at a low simmer
- The syrup should be warm not hot.
- Transfer this hot syrup into a serving dish.
Gulab jamun:
Drop all the fried Jamuns in the warm syrup and let it soak for at least 1 -2 hours .
Tips:
- If you have refrigerated them, warm them up in a microwave for few seconds before serving. Or serve it directly from the refrigerator for those who like it that way.
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