Gulab Jamun

Gulab jamun is a dessert often eaten at festivals or major celebrations such as marriages, Diwali (the Indian festival of light) and the Muslim celebrations of Eid ul-Fitr and Eid al-Adha. There are various types of gulab jamun and every variety has a distinct taste and appearance.Gulab jamuns are an Indian version of donuts immeresed in the warm sweet syrup. Served as a dessert, this is a staple in most parts of India.
               Gulab Jamun is a dessert common in the countries of the Indian subcontinent. The Persian word Gulab  means rose, as rosewater syrup is often used, although saffron syrup and honey are also used .Jamun may refer to the jambul fruit .Gulab jamuns are popular all over India. Every region in India serves these khoya rounds deep fried in ghee and soaked in hot saffron flavoured syrup. The khoya or mava used for the Gulab Jamuns is of a special kind called Hariali Khoya or Chikna Khoya. It is made by reducing low fat milk and is slightly yellowish in colour and is also loose and sticky in consistency. Frying these gulab jamuns is an art in itself. The flame has to be sufficiently low so that the gulab jamuns get cooked till the inside. Gulab jamun can be enjoyed both hot as well as cold.
Today I am posting my experiences and recipy.


Ingredients  for  Gulab Jamun
2 cups  haryali mava (khoya), grated
5 tbsp plain flour (maida)
1/4 tsp cardamom (elaichi) powder
ghee for deep-frying
Pinch of baking soda (Optional)

For the Sugar syrup
3 cups sugar
a few saffron (kesar) strands (optional).

Method For Sugar syrup

Take  a large pan, dissolve the sugar in 1 1/2 cups of water and bring to a boil.
Simmer over a slow flame till the syrup is of 1 string consistency.
Remove any impurities which float on top of the syrup using a slotted spoon.
Add the saffron and keep the syrup warm.




For the gulab jamuns

Take  a bowl, combine the khoya, flour and cardamom powder and mix well.

Knead to a firm dough with warm milk. It will take around 20 min (rub it properly )

Divide this mixture into equal portions and roll into rounds. These should have no cracks on the surface as otherwise the gulab jamuns will crack while frying.

(FOR TESTING-Just slide 1 piece and fry it . If you are getting hardness , you can add pinch of baking soda)
Carefully slide 5-6 pieces  in oil.
Deep fry in ghee over a slow flame till the Jamuns are golden brown in color (approximately 10 to 12 minutes).

Drain and immerse in the warm sugar syrup. Soak for 30 minutes.
Add some chopped almonds ,pishta .
Now Gulab jamun is ready to eat !!!!!!!!!!!!!!!!!!!!!