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Gulab jamun is a sugar and milk based sweet.It hails from PERSIA is a saying and also another saying is there like it was accidentlly prepared by the Mughal Emperor Shah Jahan’s personal chef. Wherever it comes from we have a delicious dessert recipe now.
It can be served in room temperature,hot and cold also.Also be served with ice cream(actually it’s my Husband’s favourite).My all time favourite and easy dessert to prepare.When it comes to festival or party, this is my first priority sweet.
This is a simple to prepare and delicious to taste sweet.Like frying milk gova balls and dip in the sugar syrup.I am going to use an instant store bought mix,so it will be more easy to do,so readers come let us get started doing the recipe.
Course:Dessert
Cuisine:Indian as we know
Recipe From:My Mom
Serves:Approximately 10 people.
Preparation time:10 mins
Cooking time :20 mins
Total time needed:30mins
Ingredients:
For Jamun:
*Instant gulabjamun mix – 1 packet(160g)
(I prefer MTR gulab jamun mix)
*Milk – as needed(approximately 1/2 cup)
*Odourless oil or Ghee for deep frying.
For Sugar Syrup:
*Sugar – 3 1/4 cups(approximately 800grams)
*Water -4 1/4 cups
*Cardamom/Elachi – 2 or 3 crushed(optional)
Preparation Instructions:
1.Take the instant mix in a bowl and keep boiled and cooled milk ready.
2.Slowly pour milk in the instant mix bowl and knead it gently. Please make it gentle,no need to knead it like other dough.
3.Mix it well and make it to dough like consistency,it should be more softer than chappati dough and keep it aside.
4.Now take sugar and water in a large pot and let it boil.Mix it frequently and let it boil for 5-6 minutes(or few more minutes) in medium flame. For this syrup,there is no need to bring the one string consistency,but it must be in the sticky texture .Keep it aside and make sure that it is in warm temparature.
5.Add the cardamom in the syrup if needed.
6.Now divide the instant mix dough into small parts and rotate it gently to make like small balls without any cracks in it and keep it aside.
7.Heat oil/ghee in a frying pan,in a medium heat add the small balls without cracking it and let it deep fry until it turns golden brown.
8.Keep the fried balls aside in a paper towel to absorb the excess oil.
9.Add the warm jamun balls in the warm sugar syrup and close the lid and be there for an hour minimum(2-3 hours is well to get the most soft jamun) , the resting time is purely for the jamun to absorb the syrup.
10.Now the dessert is ready to serve.
Steps In Pictures:
1.Add the instant mix to the bowl.And keep the boiled and cooled milk ready.
2.Slowly add milk like sprinkling it and gently mix and knead it softly to a dough, then keep it aside.
3.Add water and sugar in a large pot.
4.Let it boil for 5-6 minutes(or few more minutes),stir it occasionally and add the cardamom if needed .
5.Keep it aside with a lid and let it stay warm.
6.Divide the dough and make it as small balls.
7.Heat the oil/ghee in a pan.
8.In medium heat, gently add the small balls one by one.
9.Deep fry it till the ball turns golden brown.
10.Keep the fried balls aside in an oil absorbing paper towel.
11.After a minute or two, add the warm balls in the warm syrup and let the balls absorb the syrup up to 2-3 hours.
12.Now the dessert is ready to serve,you can serve it with chopped nut toppings.
Note of the dish:
- Using milk for mixing the dough makes the jamun softer.
- Knead the dough very gently and make sure that it is more softer than chappati dough.
- Rotate the balls gently using two palms and do it without any cracks.
- Using odourless oil is to avoid the addition of that smell in the jamun.
- Add the warm balls in warm syrup,so that the balls can easily absorb the syrup
- The dessert can be served in room temperature,cold and also with ice cream.
- If you are serving in room temperature within 2 days,you can add elachi/cardamom else the syrup will be spoiled after 2 days.It will be delicious without elachi also.
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Try it out upcoming chefs. 🙂
