Gulab Jamoon

Gulab jamun is a popular dessert in countries of the Indian Subcontinent such as India, Pakistan, Sri Lanka, Nepal and Bangladesh. It is made of a dough consisting mainly of milk solids, traditionally, khoya, an Indian milk product (buffalo milk) is rolled into a ball together with some flour and then deep fried. It is then put into in a sugar syrup flavored with cardamom seeds and rosewater, kewra or saffron. These days, Gulab Jamun powder is also commercially available, so the dessert can be prepared easily. Gulab jamun is common at weddings.

The term gulab jamun comes from Persian, gulab, “rose” referring to the rosewater-scented syrup, and Hindustani jamun, m., “Syzygium jambolanum” (also jāmaṇ, m., from the Hindustani language), a South Asian fruit with a similar size and shape.

Serves: 25-30 helpings
Time required: 1 hr.
Shelf life :2-3 days, (1 week refrigerated)

Ingredients:

• 500 gms. khoya
• 125 gms. plain flour
• 1/4 tsp. baking soda
• 1/4 cup milk
• 1/4 tsp. cardamom powder
• 1 pinch saffron strands
• 250 gms. sugar
• ghee to deep fry

Method:

1. Crumble the khoya. Sieve in the flour and soda together.
2. Mix in the cardamom powder and crushed saffron.
3. Mix well to form a soft dough. Use as much milk as required for kneading.
4. Make balls of even size. Makes about 25-30.
5. Heat the ghee very well. Take off fire and cool a little. Let in some of the jamoons.
6. When they rise up put back on fire and fry till medium brown.
7. Remove from ghee and put in the syrup. Soak for 10 minutes. Drain and transfer to a glass bowl.
8. Repeat for all the balls. When done pour the remaining syrup over the jamoons.
9. Microwave lightly or warn over boiling water before serving.

To make the syrup:

1. Take the sugar in a heavy pan and add water to just cover the sugar.
2. Boil and add a tbsp. of milk to separate the dirt.
3. Strain and boil again.
4. The syrup is done when, while dropping from a spoon it falls in a thin single thread.