Gulab Jamun – Amazing India Dessert Recipe

gulab-jamun indian dessert recipe


soft gulab jamun recipeOrigin:

Gulab Jamun was prepared for the first time in Medieval India 7th to 18th century CE after Persian speaking invaders invaded India. These jamuns were derived from the “fritters” brought to India by these invaders. The Persian word “Gulab” means rose water scented water. (“Gul” means flower and “ab” means water). The word “Jamun” is a Hindi-Urdu word referring to an Indian with similar size and shape of Gulab jamuns.

Custom Dessert:

This dessert is traditionally made from freshly curdled milk. This dessert is often used in several parties, festivals, marriages and custom celebrations. This custom dessert is even used by Muslims for celebrations like Eid ul-Fitr and Eid al-Adha.  Thus this dessert has become popular in South Asian Countries like India, Nepal, Pakistan, Nepal, Bangladesh, Sri Lanka and Carribbean Countries like Trinidad, Guyana, Suriname, Jamaica and Mauritius. Now days instant Gulab Jamun mix is also available commercially.

Types of Gulab Jamuns:

The traditional Gulab jamuns are brownish red in color. These jamuns get such color because of sugar content in the milk solids. The other type is the Black Gulab Jamun which is traditionally called as “Kaala Jamun” in which the sugar is added in the batter after the frying process. The caramelization of sugar gives it a dark black like color.

Preparation of Khoya:

Khoya are the milk solids which are traditionally from freshly curdled milk. The Khoyas are prepared by heating milk for a long time in a low flame until the evaporation of most of the water content takes place. This Khoya is the main ingredient for preparing Gulab Jamun. Three hundred grams of Khoya is required for 10 recipe servings i.e., 10 Gulab jamuns.

Preparation of Gulab:

This syrup is prepared by mixing sugar, water, and little rosewater. Little powdered mix of Cardamom, Cloves, Cinnamon and Saffron may be added if required for additional taste. Three teaspoons of sugar, half liter of water and two drops of rosewater essence can be used for preparing this syrup for 10 recipe servings.

Method of preparing Gulab Jamun:

  • The three hundred grams of Khoya is mixed well with 3 teaspoons of flour to make pliable dough.
  • If this dough is not moist enough then small amount of milk may be added till it feels moist.
  • Then the moist dough is gently rolled into small balls of one rupee size between the palms of the hands.
  • 200 grams of refined oil or ghee is heated in a pan.
  • Over a low heat pan, gently deep fry these small balls for 15 to 20 minutes until dough balls attain reddish brown color.
  • The Jamuns are done when the dough balls swell to almost twice their size.
  • Check the jamuns that whether they immediately spring back into shape when pinched between the fingers.
  • Remove the balls from oil and drain them in a colander.
  • Add the fried Gulab jamuns into the Gulab syrup.
  • Caution that ff the balls are not cooked long enough, when placed into the syrup, they collapse rather than swell.
  • They should be left in the syrup from 30 minutes to 2 hours prior to serving.
  • They can be served hot or even cold.

Delicious Diwali Dessert Recipe:

Thus this dessert of wonderful little cottage balls, the mouth watering Indian sweet jamuns are subtly sweet and add a beautiful flavor to the festivities especially during the Diwali – The festival of Lights. Traditionally Bengali’s are very famous in preparing in this Indian Dessert.

Leave a Reply