Gulab Jamun is the most delicious and popular dessert in India, every party, wedding, and celebrations are incomplete without it. These are milk-based round deep-fried dumplings, soaked in a sugary syrup of rose, cardamom, and saffron that just melts in your mouth.
You may wonder why we call this “Gulab Jamun”, so let me tell you this name is derived from two Persian words: “Gulab” which is rose, the sugary rose syrup we use to soak those deep-fried balls, and other is “Jamun” which is a berry, not an actual berry, a type of Indian berry as it resembles in size and shape.
As its name is derived from Persian words, it directly indicates that they have some relation with Persians, it is believed that Gulab Jamun was introduced to India by Persian Invaders. The traditional recipe was influenced by the Arabic dessert named “Luqmat al-Qadi” which consists of fried dough soaked in honey syrup. With the addition of new ingredients and methods over time, the recipe changed and became known as “Gulab Jamun,” which has since become India’s most popular dessert.
Although you can purchase it from any Indian store, there is an unmatched satisfaction in making these at home. So, here we are sharing our recipe for “Gulab Jamun” with all of you, now you can easily prepare them at home.
Ingredients:
For the dough:
- 1 cup khoya or milk powder
- 2 tablespoons all-purpose flour
- A pinch of baking soda
- 2 tablespoons milk (or as needed)
- Ghee or oil for frying
For the syrup:
- 2 cups sugar
- 1 1/2 cups water
- 1/2 teaspoon cardamom powder
- A few strands of saffron (optional)
- 1 tablespoon rose water
Preparation:
Preparing the syrup:
- To prepare the sugar syrup, take a saucepan, and combine sugar and water in it. Heat the mixture over medium flame until the sugar dissolves completely.
- To increase the flavour, add a pinch of cardamom powder, saffron strands, and rose water to the syrup. Let it simmer for 5-10 minutes until it reaches a slightly sticky consistency, then remove from heat. Be careful, do not overcook the syrup, otherwise, it will become thick.
Making the dough:
- Take a large bowl, combine khoya (or milk powder), all-purpose flour, and a pinch of baking soda. Mix it well.
- Now, by gradually adding milk knead the mixture into a soft, and smooth dough. The dough should be moist but not sticky.
- Divide the dough into small portions and roll them into smooth balls, make sure there are no cracks on the surface, as this will prevent them from absorbing excess oil during frying.
Frying the dough balls:
- Take a deep-frying pan, and heat ghee or oil over medium heat. To test if the oil is ready, drop a small piece of dough into it; it should sizzle & rise to the surface slowly without changing color immediately.
- Fry the dough balls on low heat, and make sure they are evenly golden brown on all sides. Once they are beautifully browned, remove them with a slotted spoon and drain excess oil on paper towels.
Soaking the Gulab Jamuns:
- Add the fried dough balls to warm syrup.
- Let them soak for at least 2-3 hours, so they can absorb the syrup and get juicy and soft.