Gulab Jamuns

Gulab Jamuns Recipe - Traditional Indian Dessert made with Milk Powder and Flour

Region / culture: India | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 10

Introduction

Gulab Jamuns are a popular Indian dessert made of deep-fried dough balls soaked in a sweet syrup. These delicious treats are often served at special occasions and festivals, and are loved by people of all ages.

History

The origins of Gulab Jamuns can be traced back to medieval India, where they were believed to have been introduced by Persian invaders. Over time, the recipe evolved and became a beloved dessert in Indian cuisine.

Ingredients

2.5 cups of dry milk powder
0.5 cup of all-purpose flour
4 cups of water
1 tbsp of rose water
3 cups of sugar
a pinch of saffron
0.13 tsp of baking soda
1.5 cups of heavy cream (enough to make dough)
approximately 50 cardamoms
2 cups of ghee or butter

How to prepare

In a saucepan, bring water, rose water, and sugar to a boil. Add saffron, then remove from heat and set aside.
In a mixing bowl, combine milk powder, flour, soda, and heavy cream. Mix well and knead until a soft dough forms.
Take a teaspoon of the dough, place one cardamom seed in it, and shape it into a small ball.
Repeat the process with the remaining dough, forming balls. Heat ghee in a pan and fry the balls until they turn golden brown.
Using a slotted spoon, remove the fried balls from the pan and transfer them into the warm syrup.

Variations

Add a pinch of cardamom powder to the dough for extra flavor.
Substitute the rose water with orange blossom water for a different twist.

Cooking Tips & Tricks

Make sure the dough is smooth and free of lumps before shaping it into balls.

- Fry the Gulab Jamuns on low heat to ensure they cook evenly and don't burn.

- Soak the fried balls in the syrup while they are still warm to allow them to absorb the flavors.

Serving Suggestions

Gulab Jamuns can be served warm or cold, and are often enjoyed with a scoop of vanilla ice cream or a dollop of whipped cream.

Cooking Techniques

Deep-fry the dough balls until they are golden brown.

- Soak the fried balls in the syrup for at least an hour to allow them to absorb the flavors.

Ingredient Substitutions

You can use ghee instead of butter for frying the Gulab Jamuns.

- Substitute the heavy cream with milk for a lighter version of the dessert.

Make Ahead Tips

You can prepare the dough and shape the balls ahead of time, then fry and soak them in the syrup just before serving.

Presentation Ideas

Serve Gulab Jamuns in a decorative bowl garnished with chopped nuts or edible silver foil for an elegant touch.

Pairing Recommendations

Gulab Jamuns pair well with a hot cup of chai tea or a refreshing glass of lassi.

Storage and Reheating Instructions

Store leftover Gulab Jamuns in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Each serving of Gulab Jamuns contains approximately 250 calories.

Carbohydrates

Each serving of Gulab Jamuns contains approximately 30 grams of carbohydrates.

Fats

Each serving of Gulab Jamuns contains approximately 15 grams of fats.

Proteins

Each serving of Gulab Jamuns contains approximately 5 grams of proteins.

Vitamins and minerals

Gulab Jamuns are not a significant source of vitamins and minerals.

Alergens

Gulab Jamuns contain dairy and gluten.

Summary

Gulab Jamuns are a high-calorie dessert that is rich in carbohydrates and fats.

Summary

Gulab Jamuns are a decadent and indulgent dessert that is sure to satisfy your sweet tooth. With their rich flavors and soft texture, they are a treat that everyone will love.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. I was visiting a friend in India, and she invited me to her home for a traditional dinner. As soon as I walked into her kitchen, the sweet scent of cardamom and rosewater filled the air. My friend's mother was busy rolling dough into small balls, which she then fried to a golden brown and soaked in a sweet syrup. I had never tasted anything like it before - it was like a burst of flavor in my mouth.

I asked my friend's mother for the recipe, and she graciously shared it with me. She explained that Gulab Jamuns are a popular Indian dessert, often served at weddings and other special occasions. The recipe was simple, but it required patience and care to get it just right.

I watched as my friend's mother expertly fried the dough balls, making sure they were evenly browned on all sides. She then soaked them in a fragrant syrup made from sugar, water, and rosewater. The finished Gulab Jamuns were soft, moist, and absolutely delicious.

When I returned home, I couldn't wait to try making Gulab Jamuns myself. I gathered all the ingredients - milk powder, flour, baking soda, ghee, and cardamom - and set to work. I followed my friend's mother's instructions carefully, mixing the dough until it was smooth and rolling it into small balls.

As I fried the Gulab Jamuns, the kitchen filled with the same sweet aroma that had captivated me in my friend's home. I carefully soaked the fried dough balls in the fragrant syrup, watching as they absorbed the sweet liquid and swelled to double their size.

The first bite of my homemade Gulab Jamuns brought back memories of my time in India. The soft, spongy texture of the dessert melted in my mouth, leaving behind a lingering sweetness that was unlike anything I had ever tasted before. I knew then that this recipe would become a cherished part of my culinary repertoire.

Over the years, I continued to make Gulab Jamuns for family gatherings and special occasions. Each time, I would tweak the recipe slightly, adding a pinch of saffron here or a splash of orange blossom water there. I found that the dessert was versatile and could be customized to suit different tastes.

As I shared my Gulab Jamuns with friends and family, I began to accumulate a collection of recipes for the dessert. Each person I met had their own unique twist on the classic dish, whether it was adding nuts and dried fruits to the dough or infusing the syrup with exotic spices.

One of my favorite variations came from a neighbor who had lived in Pakistan for many years. She taught me how to make Gulab Jamuns using khoya, a type of reduced milk solids that added a rich, creamy texture to the dessert. I loved the way the khoya melted in my mouth, creating a decadent treat that was perfect for special occasions.

As I grew older, my collection of Gulab Jamun recipes continued to expand. I learned new techniques and flavor combinations from friends and family members, each one adding their own unique touch to the beloved dessert. I found that no matter where I went, there was always a new variation of Gulab Jamuns waiting to be discovered.

Now, as I sit in my kitchen, surrounded by the aromas of cardamom and rosewater, I feel grateful for the experiences and friendships that have led me to this moment. Making Gulab Jamuns has become more than just a culinary tradition - it is a way for me to connect with my past and honor the memories of all the people who have shared their recipes with me.

And so, with a smile on my face and a twinkle in my eye, I continue to roll dough balls, fry them to perfection, and soak them in sweet syrup. Each batch of Gulab Jamuns is a tribute to the rich tapestry of flavors and cultures that have shaped my love for cooking. And with every bite, I am reminded of the joy that comes from sharing a delicious meal with the ones we love.