Gulab Jamun Recipe Sinhala Language
I am very happy to post a dessert recipe after quite a long time. The sweet dish is the famous “Gulab Jamun”, dear to all of us.
In past I used to make jamuns from the ready-made Gulab Jamun Mix available in the market. Then I followed the instruction at the back of packet and they turned out absolutely perfect all the time. After moving to Utrecht, initially I was running out of that mix which prompted me to give it a try without any ready-made mixture. I searched for its recipe on you tube and was virtually flooded many.
Gulab jamuns are mainly made from Mawa or Khoya. This ingredient is rarely available outside India. It is quite a job to make mawa at home and to skip the hard labour, I used milk powder as an alternative.
Making Gulab Jamun: A Popular Indian Dessert
The recipe is very simple and easy. You just have to pay attention in few important aspects of its preparation, which I try to state clearly.
If you are in love of Indian sweets and dearly miss it, follow this easy going recipe and make the tempting Gulab Jamuns at once.
Add 6 tbspoon of cream, at a time, to the mixture to bind it. Then add 1 tbspoon of cream each time and knead the dough till it becomes soft. Cover the bowl with a plate and keep it aside for 10 minutes.
Pistachio Stuffed Gulab Jamun
In a big pan take the sugar and water. Open the cardamom pods and add them to water, followed by saffron. Put the pan over medium flame and let the sugar dissolve. After that boil the mixture for 10 minutes and then put the gas off. Cover the pan with a lid so that the sugar syrup remains warm.
Now divide the dough into 20 equal parts and make smooth (crack free), round balls out of them by rolling each part between your palms.
Heat sufficient amount of oil in a frying pan over low-medium heat. As the oil becomes hot put the gas on low and add those balls into the oil. Fry them till they turn light brown. Using a spatula or spoon keep rotating the balls while frying to make sure that they are evenly cooked from all over. Transfer them on paper towel to remove the excess oil.Growing up in a conservative middle class family in Chennai meant you are mainly eating home cooked food. Eating out was not encouraged for various reasons. But I can't complain because my mother kept dishing out nourishing and tasty food day in and day out. Fresh seasonal ingredients, freshly made spices, the sun dried vegetables and condiments, all made at home, are what I have experience and grown with.
Easy Bread Gulab Jamun Recipe
Festivals meant, unique menu of traditional recipes, both for main course and snacks, each of which was yummy. I still remember sitting with my grandmother and shaping Modak/Kuzhakkattai (Sweet Dumpling) for Ganesh Chaturthi. We would wait for the rituals and prayers to be completed and the naivedyam/prasad first offered to the gods, so that we can feast on these yummy delights on the traditional banana leaf. Yes, during festival times we would all sit on the floor and eat the hearty meal on banana leaves cut fresh from our backyard.
Then comes summer vacation time when everyday is like a festival. During these vacations you get spoilt silly by your grandparents who would make variety of snacks, both sweets and savouries, the taste of many of which still linger on my mouth. My favourite snack, to date, is the Gulab Jamun. My paternal grandmother, Kuppu Paati, used to make the world's best Gulab Jamuns. I love everything about the way she does Gulab Jamun including the way she stores them in tall glass bottles at the end.
Even today, every time I make Gulab Jamun, I store them in glass jars as a tribute to her. Gulab Jamuns are always close to my heart and I am so happy to share my recipe with all of you.
Kudpiraj's Garam Tawa: Gulab Jamun(authentic Punjabi Style)
For the detailed method to make this delicious Indian dessert/sweet, do check out my recipe video below. Shared lots of tips and tricks to get perfectly soft and juicy gulab jamun.
4. Now, make the sugar syrup but adding the sugar and water into a thick bottom vessel and heating it over low/medium flame.
Chef tip : No string consistency required for this syrup. You can add cardamom, rose petals etc., for flavour or can skip it.
Gulab Jamun Recipe Easy
6. Heat a kadai or wide pan with ghee or oil and deep fry the shaped dough balls over low flame till they are uniformly fried on all sides.
8. Switch off and allow the gulab jamun to soak in the sugar syrup at room temperature for at least 3-4 hours.
9. Once they have soaked well our gulab jamuns are ready to be served. You can store them in glass bottle and refrigerate them for up to one week.Gulab jamun needs no introduction. It is India's most famous dessert and is equally popular in different regions of South Asia. And did I say it is addictive! well, you already know that- just look at those plump yummy dumplings soaked in sugar syrup- a die for! It creates magic with your senses with all Indian flavors- khoya or milk solids, rose essence, saffron, and cardamom. These fried dumplings are made with solid milk and flour and then dropped in sugar syrup. The syrup is flavored with rose water and hence the name Gulab (rose flower). It gets fluffy, juicy and has a melts in your mouth texture. This is a classic, luscious and decadent dessert you will never get tired of eating.
Gulab Jamun: Devotion In A Dessert
There is never a festive occasion or a celebration without a bowl of this deep-fried goodness served with sugar syrup. Gulab jamun is a traditional dessert and its origin is traced from the Mughalai cuisine. There are folklores from medieval India about how gulab jamun was accidentally prepared by the chef of Mughal king Shahjahan and it soon became a royal dessert. Today it is found in every sweet shop across India and is served on all special occasions.
These rose flavored, sugar-soaked dumplings are my most favorite dessert. Whenever my parents planned to dine out I was quick to suggest hotels which served the best gulab jamuns.. all I would wish for was the end of the meal and the dessert platter to appear... with my favorite gulab jamun :). This is an impressive dessert perfect for entertaining. The recipe I am sharing today is an easy no-fuss recipe. Give this recipe a try, let me know how it turned out for you :)
Traditionally gulab jamun is made with khoya ( smooth/Chikna khoya). Making khoya with fresh milk is a tedious process and it takes hours to reduce the milk. But for a home cook store brought mawa is a lifesaver especially if you have guests. You can find mawa at Indian grocery stores in the freezer section. Alternatively, you can also usemawa milk powder. In this recipe, I am using mawa powder a super fine variety of milk powder(full-fat milk powder) available in the Indian grocery store which is a wonderful substitute if khoya is not available. Serve it in warm sugar syrup or with a dollop of ice cream, enjoy!
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To this add butter and mix and rub to form a crumbly dough. Slowly add milk a tbs at a time and make it into a smooth soft dough which does not crumble off. If it crumbles add a little more of milk and knead the dough once again. It will be a slightly sticky dough. Cover and let it rest for fifteen minutes.
Meanwhile, make sugar syrup. Bring water and sugar to a boil and add cardamom powder and a few strands of saffron. Simmer this for about 7-8 minutes till it reduces and attains a syrup consistency, Add lemon juice and rose water and keep this syrup warm so that we can add the fried gulab jamuns directly to it.
Grease your hands with a little ghee or butter. Take small portions of the dough and roll into small gooseberry size balls. It will puff up into golf-sized balls when you fry in oil. Roll with palms by using gentle pressure until it becomes smooth balls without cracks.
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Drop these balls in batches into the low medium hot oil. The ball will first remain in the bottom of the pan with small bubbles coming up from its sides and then will rise and float in the oil and start turning around by itself. At this stage use a spoon and gently help to turn round and round till all sides brown up evenly. Fry each batch in low medium flame (if the heat is high the outside will get browned up but the inside will remain uncooked) for about 5-6 minutes. Drain and drop into the warm sugar syrup. Allow this to rest for about 30 and then serve.
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