Gulab jamun is a most popular dessert of India. Its a deep fried milk solid dumpling soaked in rose, cardamom and saffron flavourd sugar syrup.
No idea about why it called gulab jamun. Perhaps for rose flavour sugar syrup. Gulab is rose and jamun is round shaped Asian fruit black plum. What’s in a name. It tastes heavenly.
According to Wikipedia Gulab jamun are a milk-solid-based South Asian sweet, originating in the Indian subcontinent, notably popular in India, Nepal, Pakistan, and Bangladesh, as well as Myanmar.
Making of gulab jamun is so easy. Just mix milk solid and little cottage cheese with refined flour or semolina make small balls and deep fry. Then soak in flavoured sugar syrup. Refined flour or maida and semolina is used for binding. Sometimes it can be made without cottage cheese or with milk powder.
I am sharing the recipe of my mother. She was an excellent cook and loved to make different types of sweets. I remember those days when we kids entered the kitchen at afternoon attracted by the sweet aroma. Our house smell delicious.
Here is a very simple and easy recipe of our all time favourite gulab jamun.
Our this week’s 154 #Foodiemonday bloghop theme is #filmyFoodies.
Sharing this recipe inspired by the movie ‘Gulab Jamun’.
Read a news that entire Bachchan family to star in Anurag Kashyap’s film Gulab Jamun. But Abhishek Bachchan said that they are still in early talks regarding filmmaker Anurag Kashyap’s upcoming production. Let’s wait.
Till then enjoy the Marathi movie gulab jamun and this delicious gulab jamun 😀
I have shared some more fried dessert here. Click on the name below to get the recipe
Its very easy to make. I have used homemade khoya and paneer in it. You can use store bought. If you are using store bought, grate before mixing. But homemade is always best.
Khoya or dried milk/milk solid – 1 cup
Paneer or cottage cheese – 1/4 cup
Baking soda – 1/4 teaspoon
Cardamom powder – 1/4 teaspoon
Maida or refined flour – 2 – 3 tablespoon
Black Cardamom – 1
Mishri/rock sugar or pistachio – as require
Oil for deep frying
For sugar syrup
Sugar – 1 & 1/2 cup
Water – 1 & 1/2 cup
Cardamom powder – 1/4 teaspoon
Saffron – a pinch
Rose water or essence – 1/2 teaspoon
1. In a pan heat water and sugar. Add cardamom powder and saffron.
2. Let it boil. When sugar dissolved completely, simmer for 3 – 4 minutes.
3. Remove from heat. Add rose water or essence. Mix and keep aside.
4. Take out the seeds of black cardamom. Keep aside.
5. Mix khoya or dried milk, paneer, baking soda, 1/4 teaspoon cardamom powder and 2 tablespoon maida or refined flour. Mix well and make a smooth dough. If require add 1 tablespoon more refined flour.
6. Make small balls. Flatten the ball with your palm. Place one black cardamom seed and one mishri/rock sugar or pistachio in the middle. Bring the edges together and make a smooth ball again. There should not be any crack. Make all the balls this way.
7. Heat sufficient oil in a pan or wok. Fry the balls on low flame. Don’t overcrowd. Stir gently to fry all the sides.
8. Don’t increase the heat. Fry on low flame to fry well from inside.
9. When the balls become golden brown, remove from oil and place on paper towel.
10. Heat the sugar syrup again. Add the fried balls in sugar syrup. When it starts to boil switch off the flame.
11. Keep the balls in sugar syrup for 3 – 4 hours.
12. Serve hot. Before serving boil again or microwave on high power for 1 minute.
Garnish with pistachio.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
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