Gulab Jamun

Kapoor Sanjeev, January 13, 2015

Serving Size of Gulab Jamun: 4

Ingredients for Gulab Jamun

  1. Mawa (khoya)- 1 1/2 cups
  2. Chenna- 1/4 cup
  3. Soda bicarbonate- 1/4 teaspoon
  4. Refined flour (maida)- 3 tablespoons
  5. Green cardamom powder- 1/4 teaspoon
  6. Sugar- 2 cups
  7. Ghee

Directions to make Gulab Jamun

  1. Grate khoya and mash chenna and keep aside. Mix the two along with soda bicarbonate, refined flour, green cardamom powder and a little water to make a soft dough.
  1. Divide into sixteen equal portions and shape into balls. Prepare a sugar syrup with sugar and two cups of water. Clear the syrup by removing the scum, if any.
  1. Heat ghee/oil in a kadai. Add the balls and deep fry on low heat till golden in colour. Drain and soak in the sugar syrup for atleast fifteen to twenty minutes before serving.

Tips:

  1. Temperature of the oil should be low or the jamuns will remain uncooked from inside. You may stuff Gulab Jamuns with saffron and pistachio nuts or mishri.

Note: Gulab jamun was first prepared in medieval India, derived from a fritter that Persian-speaking invaders brought to India.The word “gulab” is derived from the Persian words gol (flower) and āb (water), referring to the rose water-scented syrup. “Jamun” or “jaman” is the Hindi-Urdu word for Syzygium jambolanum, an Indian fruit with a similar size and shape. The Arab dessert luqmat al-qadi is similar to gulab jamun, although it uses a completely different batter. According to the culinary historian Michael Krondl, both luqmat al-qadi and gulab jamun may have derived from a Persian dish, with rose water syrup being a common connection between the two.

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