Gulab Jamun is a beloved sweet dish in India and other parts of South Asia. It is a dessert that is enjoyed by people of all ages and is a staple at special occasions and festivals. Made from a mixture of khoya (evaporated milk solids), flour, and sugar syrup, this dessert is the epitome of richness and indulgence. In this blog, we’ll be discussing a classic Gulab Jamun recipe that you can make in your own kitchen.
- 1 cup khoya, grated
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 2 tbsp ghee or oil
- 1/2 cup water
- 1 1/2 cups sugar
- 1/2 tsp cardamom powder
- 1 tbsp rose water (optional)
For the syrup:
- In a saucepan, add the sugar and water.
- Place the saucepan over medium heat and stir the mixture until the sugar dissolves.
- Turn up the heat and let the syrup come to a boil.
- Reduce the heat to low and let the syrup simmer for about 10 minutes or until it becomes thick and sticky.
- Add the cardamom powder and rose water (if using) and stir well.
- Turn off the heat and let the syrup cool.
For the jamuns:
- In a bowl, mix together the khoya, flour, and baking powder.
- Add the ghee or oil and mix until the mixture forms a dough.
- Divide the dough into small portions and shape them into round balls.
- Heat oil in a deep frying pan over medium heat.
- Once the oil is hot, gently drop the jamuns into the oil and fry them until they are golden brown.
- Remove the jamuns from the oil and place them on a paper towel to drain any excess oil.
- Place the fried jamuns into the syrup and let them soak for about 30 minutes or until they become soft and spongy.
Gulab Jamun is best served warm and can be garnished with chopped nuts such as almonds or pistachios.
While this recipe may seem daunting at first, the end result is definitely worth the effort. The soft and spongy jamuns, soaked in the sweet and fragrant syrup, is a sensory delight. Additionally, the use of khoya in this recipe makes the jamuns rich and indulgent, while the cardamom and rose water add a subtle, yet exotic flavor to the dish.
It is important to note that while this recipe calls for khoya, it can also be made with milk powder as a substitute. However, the use of khoya does give the jamuns a creamier and more authentic texture.
In conclusion, Gulab Jamun is a must-try for anyone who loves sweets and rich, indulgent desserts. This classic recipe is perfect for special occasions, festivals, or simply as a treat for yourself. So why not give it a try and see for yourself just how delicious it can be?