Saturday, 22 September 2012

Gulab Jamun

"Gulab Jamun" is a popular dessert in countries of the Indian Subcontinent such as India, Pakistan, Sri Lanka, Nepal and Bangladesh. It is made of a dough consisting mainly of milk solids. Traditionally, khoya, an Indian milk product is rolled into a ball together with some flour and then deep fried, It is then put into a sugar syrup flavored with cardamom seeds and rosewater, kewra or saffron. The term gulab jamun comes from Persian, gulab, "rose water" referring to the rosewater-scented syrup, and Hindustani jamun, a South Asian fruit with a similar size and shape.
These days, gulab jamun powder is also commercially available, so the dessert can be prepared easily.
However we love the traditional Gulab Jamun made using Khoya, and today being my lil one's 10th bday I have made these, as she loves them..!!

Makes 25-30 Gulab Jamuns
For the gulab jamuns:
khoya - grated - 250 gms
Plain flour or maida - 5 tbsps
Green Cardamom (elaichi) powder - 1/4 tsp

For deep frying:
Ghee or vanaspati for deep-fryingFor the sugar syrup:
Sugar - 3 cups
a few saffron (kesar) strands (optional)

Making the sugar syrup:
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 impurties which float on top of the syrup using a slotted spoon.
Add the saffron and keep the syrup warm. 

Making 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). 
The flame should be slow so that the jamuns fry slowly and the insides are also cooked well.
Drain well.
Immerse in the warm sugar syrup.                                                                                                                                    Soak for 30 minutes. 

Serve warm.

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