Gulab Jamun is a popular Indian dessert made from milk solids, called khoya or mawa, which are kneaded into a dough and shaped into small balls, which are then deep-fried until golden brown and soaked in a sugar syrup flavoured with rose water or cardamom. It is a sweet and rich dessert that is often served during festivals, weddings, and other special occasions.
Gulab jamun
Originating in the Indian subcontinent and a type of mithai popular in India, Pakistan, Nepal, the Maldives (where it is known as gulab ki janu), and Bangladesh, as well as Myanmar. It is also common in nations with substantial populations of people with South Asian heritage, such as Mauritius, Fiji, Gulf states, the Malay Peninsula, Great Britain, South Africa, and the Caribbean countries of Trinidad and Tobago, Guyana, Suriname, and Jamaica.
History of Gulab Jamun:
The name “Gulab Jamun” comes from two words, “gulab,” which means rose water in Hindi, and “jamun,” which is a small, dark purple fruit similar to a plum, but has no relation to the dessert itself. The dessert is named Gulab Jamun because the small, round balls of the dessert are similar in shape and size to the jamun fruit, and are soaked in a syrup flavoured with rose water.
The origins of Gulab Jamun can be traced back to medieval India and the Mughal Empire. According to some accounts, the dish was invented by the Mughal emperor Shah Jahan’s personal chef. The story goes that the chef was trying to make a dessert for the emperor, but he accidentally overcooked the dough. Not wanting to waste the ingredients, he decided to fry the dough and soak it in syrup. The result was a delicious and sweet dessert that soon became a favourite of the emperor and his court.
Another story suggests that Gulab Jamun was brought to India by Persian invaders. The dish was originally known as “luqmat al qadi” in Arabic, which translates to “judge’s bite” or “judge’s sweet.” The name may have referred to the sweet and indulgent nature of the dessert, which was said to be fit for a judge or ruler.
Over time, Gulab Jamun became a popular dessert in India, and different regions developed their own variations of the dish. In some parts of the country, the dessert is made with khoya, a type of dried milk solids, while in others it is made with paneer or chhena, a type of cottage cheese.
Preparation:
In the Indian subcontinent, milk and cheese solids are prepared by heating milk over a low flame for a long time until the water content has evaporated and only the milk solids remain. These milk solids, known as khoya, are kneaded into a dough, with a large amount of flour (maida).
There are many gulab jamun mixtures on the market, which are blended with water/milk to make the dough. The dough is then shaped into small balls and deep-fried in oil or ghee (clarified butter) at a low temperature of about 148 °C (298 °F) until they get their familiar golden brown colour. If the balls are cooked quickly, they will be raw on the inside. The fried balls are then soaked in a light sugar syrup flavoured with green cardamom and rose water, kewra or saffron. Hot gulab jamun is often served with vanilla ice cream or kulfi.
Recipe of Gulab Jamun:
Ingredients:
For the Gulab Jamun balls:
- 1 cup khoya or milk powder
- 1/4 cup all-purpose flour
- 1/4 tsp baking powder
- 1-2 tbsp milk (if required)
- Ghee or oil for deep-frying
For the sugar syrup:
- 1 1/2 cups sugar
- 2 cups water
- 1 tsp rose water
- 1/4 tsp cardamom powder
- A pinch of saffron
Instructions:
- In a large mixing bowl, crumble khoya or milk powder until it becomes a smooth and soft texture. Add all-purpose flour and baking powder to it and mix well.
- Slowly add milk (if required) and knead it to form a smooth and soft dough. Do not over-knead it, as it will result in tough Gulab Jamuns.
- Divide the dough into small equal portions and shape them into smooth balls. Make sure there are no cracks in the dough.
- Heat ghee or oil in a deep pan on medium heat. Once the oil is hot, reduce the heat to low and gently slide the Gulab Jamun balls into the oil. Fry them until they turn golden brown, stirring occasionally.
- Remove the fried Gulab Jamuns from the oil and drain them on a paper towel.
- In a separate pan, add sugar and water and bring it to a boil. Reduce the heat and let it simmer until the sugar dissolves and the syrup thickens slightly. Add rose water, cardamom powder, and saffron to the syrup and mix well.
- Add the fried Gulab Jamuns to the syrup and let them soak for at least 1-2 hours, or overnight in the refrigerator.
- Serve the Gulab Jamuns warm or at room temperature, garnished with chopped nuts or rose petals.
The consumption customs of Gulab Jamun:
The consumption customs of Gulab Jamun vary depending on the occasion and culture, but here are a few common ways it is consumed:
Served as a dessert:
Gulab Jamun is typically served as a dessert after a meal, either at home or in restaurants. It is often served warm, with a scoop of vanilla ice cream or a dollop of whipped cream on top. In some parts of India, it is served cold, straight out of the refrigerator.
Celebratory occasions:
Gulab Jamun is often served at celebratory occasions like weddings, festivals, and other special events. It is a popular choice for dessert at these events because of its rich and indulgent flavor.
Religious festivals:
In some parts of India, Gulab Jamun is associated with religious festivals and is offered as a prasad or offering to the deity. People also distribute Gulab Jamun to family, friends, and neighbors during these festivals.
As a snack:
Some people enjoy Gulab Jamun as a snack or a sweet treat during the day. It is often paired with a cup of tea or coffee and can be found in many street food stalls and sweet shops.
Gifting:
Gulab Jamun is a popular choice for gifting during festive seasons or special occasions. It is often packed in beautiful boxes or wrapped in decorative paper and given to friends and family.
Gulab Jamun is a versatile dessert that can be enjoyed in many ways. Whether it’s served as a dessert after a meal, offered as a prasad during religious festivals, or enjoyed as a sweet snack, it is a beloved dessert that has a special place in the hearts and taste buds of many people.
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