Sweets are the integral part of Indian festivals. No festival without any sweet is complete & in India variation of sweets are unbeatable. Whether it’s Rasgulla, Laddu, Rasmalai, Modak, Gajar ka Halwa, Srikhand or anything else; each are unique in taste, fragrance, colour and shape. Among the huge variety of Indian sweets, Gulab Jamun is very popular. The most interesting thing about Gulab Jamun is, it has two similar analogues called Kala Jamun & Ledikeni. The name Gulab Jamun refering the fact that it is soaked in rose water scented sugar syrup.
History tells that Gulab Jamun was invented in the royal kitchen of Mughal Emperor Shah Jahan, by his royal chef. Though it’s very interesting to know that it is totally influenced by the central Asian Turkish fritter called “Tulumba”, which was brought to India by central Asian invaders.
Small round balls made by kneading chhena/khoya with maida, fried till golden brown and soaked in rose scented sugar syrup is the most popular and authentic way of making Gulab Jamuns. However perfect measurements of the ingredients play the key role behind soft, smooth and fluffy core of the sweet.
Here I’ve explained few steps through which you can achieve extremely soft and juicy Gulab Jamun at home easily. You just need to follow the measurements and instructions.
YouTube Link: https://youtu.be/2X0XBSk6__E
So let’s start.
Cuisine: Indian subcontinental
Difficulty Level: Medium
Preparation time: 10 minutes
Cooking Time: 1 hour
Standing time: 1 hour
Total time: 2 hours 10 minutes
Yields: 8-10 Gulab Jamuns
~Ghee- 1 tsp
~Milk- 1/2 cup
~Milk Powder- 1/2 cup
~Maida- 2 Tsp
~Baking Powder- 1/2 tsp
~White Oil- 4 Tsp
~Sugar- 1 cup
~Water- 1 cup
~Saffron- few strands
~Rose Water- few drops
~Heat 1 tsp ghee on a pan. Keep the flame low-medium.
~Add 1/2 cup of milk. Mix it well.
~Then add 1/2 cup of milk powder. Mix well and cook on high flame till the mixture becomes thick.
~When the mixture is thick in consistency, lower the flame and cook until it’s completely dry. This is called khoya.
~Remove from flame and let it cool a little.
~Add 1 cup of sugar and 1 cup of water in a pan. Melt the sugar on high heat.
~Add cardamom and saffron strands and cook till the syrup comes to string consistency. At this point you’ll notice a nice yellow colour of the syrup.
~Turn of the heat. Add a few drops of rose water. Mix well & keep aside.
~Now take the previously made khoya. Add 1/2 tsp baking powder and 2 Tsp maida. Knead well until the surface becomes smooth.
~Divide into Lemon sized round balls.
~Heat oil in a pan. Add the balls. fry on low-medium flame until golden brown. Remove from oil when it’s done.
~Dip into the sugar syrup and let it soak the syrup for at least 1 hour.