Gulab jamun, often described as the heart and soul of Indian desserts, holds a cherished place in the hearts of countless families and celebrations. This delectable sweet treat is not just a dessert; it's a symbol of togetherness, tradition, and the warmth of home.
Gulab jamun is made from a simple yet magical combination of milk solids (khoya or mawa), flour, and aromatic spices, rolled into soft, golden brown balls. These luscious orbs are then gently fried until they develop a sumptuous, crispy exterior while remaining irresistibly tender on the inside.
What truly sets gulab jamun apart is the fragrant sugar syrup it luxuriates in. The syrup, infused with saffron and cardamom, imparts an enchanting aroma and delicate sweetness that perfectly complements the richness of the jamuns. As the syrup soaks into each dumpling, it transforms them into little sponges of sweet ecstasy.
For generations, gulab jamun has been a fixture at special occasions, from weddings and festivals to family gatherings and birthdays. The act of making and sharing gulab jamun is as important as savoring its divine taste. It's a tradition that has been passed down through families, connecting generations and preserving the flavors of home.
The sight of a platter of gulab jamuns, glistening with syrup and adorned with slivers of almonds, evokes nostalgia and a sense of celebration. It's a dessert that transcends cultural boundaries, winning hearts and satisfying sweet cravings worldwide.
In every bite of gulab jamun, there's more than just a burst of sweetness; there's a taste of love, tradition, and the enduring joy of shared moments. So, the next time you enjoy a plate of these heavenly sweets, remember the time-honored traditions and the loving hands that have perfected this quintessential Indian dessert.
Prep time: 20 minutes
Rest time: 30 minutes
Cook time: 20 minutes
Total time: 1 hour, 10 minutes
80g Semolina flour (sooji)
3 tsp ghee
225g milk powder
1 tsp baking powder
2 tsp ground cardamom
Vegetable oil for frying
1 cup sugar
1/2 cup water
1 Tbsp saffron
1 tsp rose water
1. Soak semolina in milk for 30 minutes, keep aside
2. Add all the remaining ingredients in a bowl and the soaked semolina. Mix weel and knead into a smooth very soft dough.
3. Divide the dough into 20g small balls to be precise. Heat oil and deep fry the jamuns. They will swell a little and turn into golden brown. Remove and drain excess oil.
4. Now make the syrup, in a pot add sugar, water and saffron strands. Boil over low heat for 5 minutes. When ready remove from the heat.
5. Transfer the jamuns into the warm sryup and allow to soak for 30 minutes or overnight ideally. Serve and enjoy!