Indian sweets recipes: Gulab Jamun
By Nandini Bhushan
Indian sweets or mithai hold a cherished place in the heart of Indian culture. More than just dessert, mithai is a symbol of joy, celebration and tradition. Mithai also carries an emotional value; it is offered in temples as prasad, exchanged as a gesture of goodwill and often prepared at home during festivals like Diwali, Holi and Eid. From spongy Rasgulla to nutty Kaju Barfi, Indian sweet symbolises the diversity of regional ingredients and age-old cooking techniques.
Also try: Indian sweets recipes: Shrikhand
Gulab Jamun
Gulab Jamun is one of India’s most beloved and iconic desserts, often the highlight of festive feasts, weddings and special celebrations. It’s indeed the jewel of Indian sweets.
Ingredients
(Makes about 10 to 12 medium-sized Gulab Jamun)
For the Jamun
Khoya (Mawa): 1 cup (grated and crumbled)
Maida: 2 tsp
Baking soda: ¼ tsp
Milk: 2 to 3 tsp
Ghee or oil for frying
For the sugar syrup
Sugar: 1 ½ cups
Water: 1 ½ cups
Cardamom: 3 pods ( crushed)
Rose water: 1 tsp (optional)
Saffron strands: few ( optional)
Lemon juice: ½ tsp
Step 1
In a pan, combine sugar and water. Stir and heat until sugar dissolves. Add crushed cardamom, saffron and bring to a boil. Let it simmer for 5 to 7 minutes. Add lemon juice and rose water. Turn off the heat. Keep the syrup warm.
Step 2
In a bowl, mix grated khoya, maida and baking soda. Gradually add milk, a spoon at a time, and gently knead into soft, smooth dough. Do not over-knead. Cover the dough and let it rest for 10 to 15 minutes.
Step 3
Divide the dough into equal portions and roll them into small, smooth balls. Avoid cracks.
Step 4
Heat ghee or oil on low to medium flame. Gently slide the balls into the hot ghee. Fry on low heat until golden brown from all sides. Remove and drain on a paper towel.
Step 5
While still warm, add the fried jamun into the warm sugar syrup. Let them soak for at least an hour. They will absorb syrup and become soft and juicy.
