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Gulab Jamun Recipes - The Yummiest Dessert of India

by: Meenakshi

Gulab Jamun…. Oh my God! My mouth is already watering thinking of a garma garam gulab jamun melting in my mouth. Gulab Jamun is by far my favorite Indian sweet / dessert. It is one common sweet for occasions like holi, diwali, birthdays, any celebration etc. All such events are incomplete without Gulab Jamun. I specifically don’t need a reason to have one.

Gulab Jamun is a traditional Indian sweet made by kneading khoya, flour and milk into a soft dough. Then small balls are made and deep-fried in clarified butter i.e. ghee till golden brown. These ball are then soaked in cardamom flavored sugar syrup and served hot (not piping hot … but slightly warm).

Now days, ready-made Gulab jamun mixtures are also available in the market, all you have to do is knead it, fry it, soak and gallop. The easiest way…. Isn’t it??

For the gulab jamuns

2 cups (250 grams) hariali mava (khoya), grated

5 tablespoons plain flour (maida)

1/4 teaspoon cardamom (elaichi) powder

Other ingredients

ghee or vanaspati for deep frying

For the sugar syrup

3 cups sugar

a few saffron strands (optional)

Method

In 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 impurtiies which float on top of the syrup using a slotted spoon.

Add the saffron and keep the syrup warm.

For the gulab jamuns

In a bowl, combine the khoya, flour and cardamom powder and mix well. Knead to a firm dough without using any water.

Divide this mixture into 25 equal portions and roll into rounds. These should have no cracks on the surface as otherwise the gulab jamuns will crack while frying. Refrigerate for 10 to 15 minutes.

Deep fry in ghee over a slow flame till the jamuns are golden brown in colour (approximately 10 to 12 minutes).

Drain and immerse in the warm sugar syrup. Soak for 30 minutes.

Serve warm.

Image credit: http://satts.files.wordpress.com/2008/05/gulab-jamun.jpg

Ingredients:

1 cup All Purpose Flour

2 pinch Soda Powder

100 gms Ghee

3/4 Liter Milk

6 Cardamoms (crushed)

1 tbsp Sugar

1 tsp Rose Essence

2 Pinch Saffron

For Syrup:

3 cups Sugar

3 cups Water

Method:

Boil the milk till it reduces to half cup.

Cool and add soda powder and 1tbsp sugar.

Mix properly and make it smooth.

Slowly add flour and prepare a fine dough. Leave it for an hour.

Apply little ghee on the palms.

Make small balls from the prepared mixture.

Pour ghee in a pan and heat. Fry the balls in ghee on a low flame.

Boil water with equal amount of sugar. Also add cardamom and saffron.

Filter and add rose essence to it.

Put the fried balls in this solution.

Remove after 3-4 hours.

Gulab Jamun is ready to serve.

Image credit: http://foodcourt.files.wordpress.com/2009/03/gulabjamun21.jpg

Ingredients:

1 cup Whole dried milk (mawa)

2 tbsp Refined flour

1-1/2 cup Sugar

1/4 tsp. Baking powder

1/4 tsp.Cardamom powder

3 cup Water

Ghee, as required

Method:

Mix sugar, water and cardamom powder and cook until the syrup becomes thick.

Mix mawa, refined flour, baking powder and water and make soft, smooth dough (Water should be just sufficient for kneading a smooth dough).

Make small balls of equal size. Be sure that the balls ("jamuns") are smooth and no crack develops. Keep aside.

Heat ghee in a kadhai / deep frying pan.

Deep fry the balls over medium heat until golden brown.

Put the balls in hot syrup and keep aside for 10-12 minutes.

Gulab Jamuns are ready. Warm before serving.

Image credit: http://images.google.com/url?source=imgres&ct=img&q=http://3.bp.blogspot.com/_vqf8eC3KFTs/SW-5nnxDHpI/AAAAAAAAAKo/d_Mj-NrkYbI/s1600/gulab%2Bjamun.jpg&usg=AFQjCNHCNBttUV7VPPwXpHEBCiC57pECTg