Gulab Jamun is one of the most well known, popular, favorite and traditional Indian sweets (mithai). There are various ways of making a good Gulab Jamun. The ingredients and the combination of ingredients may differ and every Indian who prepares it at home will take pride in preparing it in their own special and unique way. The Gulab Jamun recipe is also a well guarded secret and many may not want to share the premium recipe. Gulab Jamun are served at all celebratory occasions and festivals and they do have a special place in the dessert platter!
I have tried different combination of ingredients and have failed quite a few times. There were also occasions when the previously failed recipe when tried again turned out well. I think it depends on the quality of ingredients. Like most people my family too loves it. This time I used a combination of khoya and rawa and it turned out just the way it should be! They were soft, spongy and succulent. I must tell you that I managed to get very good quality khoya and I feel that could be the reason it turned out well. Since I had also used rawa, I let the dough rest for awhile. I think this too could have helped. The shape and texture was perfect and I couldn’t help but admire them for a long time.
Delicately elegant, smooth, melt in the mouth and the sweet aromatic flavor of roses… the Gulab Jamun lives up to its name…
Couldn’t wait to share it with you my dear visitors… Enjoy! J
For the Sweet Gulab (Rose) Soaking Syrup :
200 gms. Sugar
1 tsp. freshly ground Green Cardamom pwd.
A few strands of Saffron
A few tbsps. of Rose Water
In a sufficiently deep and wide pan combine sugar with one cup of water. Simmer till the syrup is of one string consistency. Add saffron, cardamom powder, rose water and stir well. Keep the syrup warm.
For the Jamun:
200 gms. Mawa (Khoya)
25 gms. Rawa (Semolina)
1 tbsp. freshly ground Green Cardamom pwd.
Few Pistachios & Raisins (optional)
Ghee or Vegetable Oil for deep frying
For Garnishing :
Few Saffron strands, slivered Pistachios or Almonds
Procedure to prepare the Jamun:
Knead mawa and rawa to a smooth dough. Cover and set aside for about 20 mins.
Knead again; divide into small portions and roll into lemon-sized balls or elongated shapes. You may stuff a little cardamom powder and one pista or a raisin in the center of each dough ball if you like.
For deep frying, heat sufficient ghee or vegetable oil in a kadhai or wok. The oil or ghee should be just hot.
Lower the heat and very gently fry a few jamun at a time till golden brown.
Drain completely and transfer them into the warm syrup.
Let them soak well in the syrup for about 2 hrs. or until soft and spongy.
Serve the Gulab Jamun hot or cold garnished with saffron, pistachios or almonds. You can even serve them with vanilla ice cream.