Gulab Jamun is a small ball shaped dessert, deep-fried and drizzled with sugar syrup. It is well-known in countries like India, Pakistan, Nepal and Bangladesh. Gulab which means rose and Jamun is a hindi word which is a type of dark purple colored Indian fruit with the exact same shape and size. . The history states that Gulab jamun originates from an Arabic dessert known as Luqmat Al-Qadi and have become well-known in the Mughal period.
It is mostly prepared in festivals, marriages and parties. Its is very delicious and melt in mouth dessert.
Ingredient:Mawa or Khava - 250gram
All Purpose Flour - 1/4 Cup
Milk - 1/2 Cup
Ghee for deep frying
Ingredient For Sugar Syrup:
Sugar - 1 cup
Water - 1 Cup
Cardamon - 4-5 Pods
InstructionsSmash or grate khava in a mixing bowl and add all purpose flour and milk to it . Make a soft dough of it. Check that there shouldn't any lump left. Some people do add water instead of milk but I prefer milk as it make the jamun soft and pluffy. Divide the dough in equal portion of ball and keep aside.
Now start preparing sugar syrup. Mix 2 cup of sugar and 2 cup of water in a pan and bring it to boil in medium heat. Boil it for 10 min or till one thread.
Till the time the sugar syrup is getting boiled, in another pan boil ghee in slow heat to deep fry the jamun balls. When the ghee is hot start adding 3-4 jamun balls to the pan and keep stirring. Keep the heat on low flame or jamun will remain uncooked from inside. And if the balls break than add 2tsb of all purpose flour to the dough and knead again. Fry the ball till it turns brown.
When the ball is golden brown remove and add it in the sugar syrup or you can even put it in a plate or bowl and let it cool down and then add it in the sugar syrup. But I add driectly to the sugar syrup.
Allow the ball to soak in sugar syrup for 1-2 hours or overnight. This will make the balls soft and sweet.
You can serve it warm or cold with sugar syrup and by garnishing it with almond and pistachios. Or you can even serve warm gulab jamun with cold ice cream.
I hope you liked this recipe. Try it and let me know your feedback.