Gulab - Jamun
Gulab Jamun - The quintessential Indian dessert. Dough balls deep fried in Ghee (clarified butter) soaked in a Sugar syrup. Once the balls have absorbed the syrup they turn into this marvellous dessert.
They have many variations - Stuffed Gulab Jamun, Kala Jamun, Meva Bati and many more. The dish has some regional versions across India, sharing a basic Gulab Jamun recipe, that comes from my Taiji's Kitchen. We would wait for festivals like Rakshabandhan/Diwali for her to make these heavenly tasting treats. And I have always been blessed to have her pour extra love on me as she would make these on my request :)
Let's get cooking.
Gulab Jamuns soaked in sugar syrup, drizzled with some more syrup.
500 gms - Mava / Khoya
1/4 Cup - Atta (Whole wheat Flour / Maida)
1/2 tbsp - Milk (Optional)
1/2 tsp - Rose water
1/2 tsp - Cardamom Powder
1 1/2 Cup - Sugar
1 1/2 Cup - Water
Ghee for frying
For Dough Balls -
In a large thali or platter add the wheat flour and mawa/khoya to knead the dough. Once the mixture is all homogeneous, knead it for about 5- 8 minutes to make the dough smooth and crak free.
Divide the dough into small portions with the help of a melon scoop. You can also use a measuring spoon like I did. I used 1/2 tbsp measuring spoon to scoop out the dough into equal portions.
Now, roll each piece of the portioned dough into a crease free ball,by rolling between the palms of your hand. Please ensure that there are no creases to save your self from having a messy situation.
For Sugar Syrup -
In a wide pan add 1 1/2 cup sugar, 1/2 tsp cardamom powder, a few saffron strands, 1/2 tsp rose water, and 1 1/2 cup water. Bring to a boil until the sugar melts.
The syrup is ready to soak in the fried Jamuns.
For Frying the Gulab Jamuns -
In a kadhai/pan pour the ghee for frying and warm it on low flame. Once the ghee is medium hot drop in the dough balls and fry on medium heat.
The ghee should be warm and not very hot while frying the Gulab Jamuns for them to cook perfectly. Use a spatula or a big spoon to make waves in the ghee. Do not use the spoon to touch the dough balls as they are very delicate. You will notice the balls start turning over gradually as the ghee moves in the pan.
They should be done in about a minute. we want them nice and golden brown in color when done.
Strain and dunk in the sugar syrup with the help of a Spatula. Make sure that the fried Jamun has enough space to expand when immersed in liquid.
Let them soak in the syrup for aroumd an hour or two. After giving them enough time to soak take one out and cut in half to see if they have soaked up the liquid. They should be moist from inside.
Strain the excess syrup and place the Gulab Jamuns on a plate. Serve hot as is or garnish with some chopped nuts.
Malpua with Rabri.
Pro - Tip : Make all the dough balls before you begin frying the Jamuns. Do not touch the Jamuns directly with a spatula while frying, they might break. Create small waves in the pan by stirring the Ghee slowly to turn over the Jamuns. Fry only 5-6 at a time as they will swell up as you fry. And use a wide pan for soaking the Gubal Jamuns as they will need space to expand as they soak in the sugary goodness.
Gulab Jamuns have always been very popular in our household. I have been delaying making these beautiful treats at home, since i always felt it is a tiring and extremely intense job. But, they turned out amazingly well on my first try. I guess all my Taiji's tips and recipe have a big contribution. Just follow all the instructions and you;ll be good to go. Also, if you are someone like me who feels these are difficult - Trust me making these was easier than baking a cake, hope you give it a try.
Try making these mouth-watering Gulab Jamuns at home and I'm sure you will love the outcome. Traditionally made with All purpose flour aka Maida but these tasted equally delicious even when made with Wholewheat flour. Will be trying out some variations with these soon.