Gulab jamun is a milk-solids -based dessert, similar to a dumpling. It is popular in countries of South Asia .
Gulab jamun was first prepared in medieval India, derived from a fritter that Persian-speaking invaders brought to India. The word “gulab” is derived from the Persian words gol (flower) and āb (water), referring to the rosewater-scented syrup. “Jamun” or “jaman” is Hindi-Urdu word for Syzygium jambolanum, an Indian fruit with a similar size and shape.
Gulab jamun is a dessert often eaten at festivals or major celebrations such as marriages, Muslim celebrations of Eid ul-Fitr and Eid al-Adha and Diwali (the Indian festival of light) . There are various types of gulab jamun and every variety has a distinct taste and appearance.[wiki]
- Milk Powder – 1 cup
- Milk – 1/2 cup
- Unsalted butter – 1/4 cup
- Cardamom – 7-8
- Maida (refined flour) – 4-5 tsp
- Ghee – for frying gulab jamun
For Sugar syrup you will require
Preparing Sugar syrup
Put sugar and 1 cup water in utensil and cook until sugar dissolves completely. Now check the sugar syrup. For this drop 1-2 drops on a plate. With help of your thumb and finger check the syrup. It should be flowing in texture. Formation of one thread or two thread is not necessary. Sugar syrup is now ready, turn off the flame. Add cardamom powder in the syrup and mix well.
Making Mawa for gulab jamun balls
Take butter in pan and melt it. Add in milk and mix well. Make sure the gas flame is kept low. When milk and butter are mixed well, add milk powder and stir constantly until all ingredients are mixed well. Keep stirring the mixture and cook until it gets thick and smooth in texture. After the mawa is ready, turn off the flame and take out the mixture in a separate bowl.
Do Make the mawa smooth
Place the mawa in a plate. Add 4 tsp maida and knead until it gets smooth in texture. If the mixture appears to be dry add small amount of milk into it. Add little milk at a time with help of a spoon and knead well. Within 6-7 mins mawa will get soft. [courtesy – getting smooth mawa -nisha]
Grease your palms with ghee or oil and make marble sized dough and roll it into smooth round balls. Make sure that the balls are small as they double in size once they are fried and soaked in sugar syrup.
The dough balls should be smooth without any cracks as they will crumble when deep frying. Arrange the balls and cover it with a towel to prevent from drying .
Frying the Gulab Jamun
Place 3-4 gulab jamun in oil and fry. while frying the gulab jamun don’t touch them with ladle, instead pour oil over them with help of a ladle. Take out the fried gulab jamun and place on plate with tissue paper. After 1-2 minutes, put in sugar syrup. Same way prepare all gulab jamun. Let the gulab jamun drench in sugar syrup for 5-6 hours so that they get all the sweetness.
If required we can garnish gulab jamuns using finely chopped pistachios and almonds..