GULAB JAMUN A POPULAR DESSERT
Gulab Jamun is a milk-solid-based dessert made from milk solids. Our festivals and celebrations are incomplete without sweets. From Rasgulla to Jalebi and Gajar ka halwa, these desserts can make most of us go weak in the knees. I am pretty much sure anyone would pick the luscious Gulab Jamun over all other sweets.
Gulab Jamuns are ubiquitous in every part of the world. Especially in Pakistan, nearly every sweet store in the country serves some versions of them. Small fried and round in shape that smells of warm milk and dipped in sugary water, Gulab Jamuns have been served and savoured so often that most of us have forgotten what it takes to make this sweet truly extraordinary.
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- ORIGINATION
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| Gulab Jamun |
Gulab Jamun our favourite sweet hails from Persia. The delicacy of this sweet is very similar to an Arabic dessert named Luqmat-Al-Qadi, which was introduced to the subcontinent with the invasion of Mughal emperors. A theory also suggests that it was first prepared by personal Persian Chef of shah Jahan but there is no concrete evidence to prove this theory.
What is a perfect Gulab Jamun? Meticulously measured ingredients and a practised technique. Main ingredients like Khoya and Maida, balls of dough are fried till they turn that elusive rosy shade between gold and brown. The heated oil does its magic perfectly. After that, it’s time for crystallized sugar to show its magic. It creates a slight grainy crust while the heart of Jamun remains silky smooth.
Then the Gulab Jamuns are infused with rose-scented chashni. The Jamuns feels like it is melting away as one bite into it. Deeply comforting as they are delicious and sweet.
- VARIETIES OF GULAB JAMUN
With time different varieties of Gulab Jamun arose, and each variety is having a fascinating story of its own. It has become popular in other places as well. It is savoured in other countries like Nepal, Bangladesh and India, but the names are different in different locations. In the Maldives, it is known as “Gulaabjaanu” and in Bangladesh and Myanmar, as Gulab Jam.
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You might find the brown and black Gulab Jamun available near you. Brown colour is due to solid milk and sugar content in it. The delicious taste is due to it and it also gives eye-grabbing colour to it. In some cases, sugar is mixed in the dough, which gets caramelized after frying and gives it a black colour and is called Kala Jamun.
- EDIBILITY
None of our festivals is complete without the delicious dessert. Gulab Jamuns are an irreplaceable part of our culinary heritage. It gives life to all our celebrations, from marriage ceremonies to birthday parties, from Child births to Eid celebrations. In winters some people prefer to have hot Gulab jamun as well. We have seen a lot of variations in servings but the soul and sweetness of Gulab Jamun remain the same.
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Here is a look at a basic recipe for Gulab Jamun, which could be easily tried at home.
Ingredients
- 2 cups (250 grams) khoya
- 5 tablespoons plain flour (maida)
- 1/4 teaspoon cardamom (elaichi) powder
- Ghee for deep frying
- 3 cups sugar
- A few saffron strands
For sugar syrup:
In a large pan, dissolve the sugar in 1 1/2 cups of water and bring to a boil. Simmer over a slow flame till the syrup is of 1 string consistency. Remove any impurities which float on top of the syrup using a slotted spoon. Add the saffron and keep the syrup warm.
For the Gulab Jamuns:
In a bowl, combine the khoya, flour and cardamom powder and mix well. Knead to a firm dough without using any water. Divide this mixture into 25 equal portions and roll into rounds. These should have no cracks on the surface as otherwise, the Gulab Jamuns will crack while frying. Refrigerate for 10 to 15 minutes. Deep fry in ghee over a slow flame till they are golden brown in colour. Drain and immerse in the warm sugar syrup. Soak for 30 minutes. Serve warm.
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