During the Mughal Dynasty when this sweet desert "gulab jamun" was presented to those ruling over India, they liked it so much that they started making this desert in India and from here started the journey of Gulab Jamun in India.
The name gulab jamun is derived from two things:
- The Smell and Taste
- The Look
Lot of rose water is used in this desert, thus you get the smell of rose and in India rose is called 'GULAB'. Second, the shape of those fried sweet dough is like balls, which in India resembled many fruits known as 'JAMUN'. Thus we get the name 'GULAB JAMUN'.
So let us make this popular Indian sweet desert right in our home. Let's Begin...
Ingredients & Steps:
Take a bowl
- Put 9 tbsp milk powder
- Add 3 tbsp maida (all purpose flour)
- Add 1/2 tbsp suji / rawa (semolina)
- Add 3/4 tsp baking soda
Mix it properly.
- Add 2 tbsp milk
- Add 2 tbsp curd
- Add 1/2 tbsp rose water
Knead a very soft dough.
- Rub 1 tsp ghee (clarified butter), when dough is ready
Stuff crushed pistachio and almonds or 1 or 2 strings of saffron (optional)
Fry them in medium hot oil.
Make sure not to break them while turning.
Take them out once evenly golden brown.
Strain excess oil.
Dip them in the bowl of sugar syrup (Recipe below 👇)
Initially the gulab jamuns will float but gradually after sometime they will drown in the sugar syrup.
This is when you can serve the gulab jamuns.
Garnish with some chopped pistachio, almond and silver foil along with 1 or 2 rose petals.
👉 Sugar Syrup Recipe:
- Add 250g sugar
- Add 250 ml water
- Add 2 - 3 green cardamon (chota elaichi)
- Add 1/2 tsp rose water
Cook until sugar dissolves properly and keep a check, sugar syrup should not be thick at all.
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