The Gulab Jamun is the first dessert of the section “Around the World in 20 Sweets” now in its third edition.
It comes from India and we tasted it during our trip to Kerala in December 2022.
The term gulab jamun comes from the Persian gulab, “rose water”, referring to the syrup of the same name, and from the Hindi word jamun, a Southeast Asian fruit, similar in size and shape.
A mixture of hariyali (green khoya) and flour, which is then deep-fried and immersed in a syrup flavored with cardamom, rose water, kewra (essential oil), saffron and sometimes even honey.
“Khoya” is the Hindi word for mawa: it is dried milk.
These are the solids of evaporated milk widely used in Indian sweet preparation.
The hariyali is prepared in winter, can be stored for use in summer, and takes on a green hue and a more granular texture.
Soon on the blog another recipe featuring “mawa” (can be purchased at any Indian supermarket), which can be replaced by powdered milk to recreate the recipe at home.
In the photo, the gulab jamun tasted at the Flamingo Marari Boutique Hotel restaurant at Marari Beach.
- Difficulty: Medium
- Cost: Affordable
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 14 pieces
- Cooking methods: Frying
- Cuisine: Indian
- Seasonality: All seasons
Ingredients
- 3/4 cup powdered milk
- 1/2 cup flour
- 1/2 tsp baking powder
- 2 tbsp ghee (clarified butter)
- as needed vegetable oil (or ghee, for frying)
- 1 1/2 cups sugar
- 1 1/4 cups water
- 2 cardamom
- 1/4 tsp saffron
- 1 tsp rose water
- 1 tsp lemon juice
Steps
In a large bowl, mix 3/4 of the powdered milk, 1/2 of the flour, and 1/2 teaspoon of baking powder. Mix well.
Add 2 tablespoons of clarified butter. Add the rest of the milk and flour.
Mix well to form a soft dough. Cover and let rest for 10 minutes.
Meanwhile, prepare the syrup with: sugar, water, cardamom, and 1/4 teaspoon of saffron.
Mix well and boil for 5 minutes or until the sugar syrup becomes sticky.
Turn off the heat and add 1 teaspoon of lemon juice and 1 teaspoon of rose water.
Cover and set the sugar syrup aside.
Prepare small jamun balls, ensure they have no cracks.
Fry in medium-hot oil or clarified butter. Stir continuously and fry on low heat until the jamun turn golden.
Drain and immediately transfer the jamun into the hot sugar syrup.
Finally, cover and let rest for at least 2 hours (up to 4 days) or until the jamun absorb the sugar syrup and double in volume.
This is a typical dessert of the Indian subcontinent including, besides India, Pakistan, Sri Lanka, Nepal, and Bangladesh.
