Gulab Jamun are the hot favorite sweet of Indian subcontinent, liked in every season and served for any good reason. The term gulab jamun comes from persian word, gulab (rose water scented syrup) and hindustani word called jaman, a south asian fruit with a similar size and shape. (source: wikipedia).
This time I have prepared them for the festival of Shiva-ratri, coming up on 2nd of March. Traditionally these are made of dough consisting of milk solids or khoa (caramelized reduced milk) and rolled into a ball together with some flour and deep fried in pure desi ghee. The balls are then soaked in sugar syrup flavored with cardamom, saffron and rose water.
For the ease of making it, I used the instant gulab jamun mix by Gits. Its preferable to use the shahi mix but if its not available, then you can do the way I did, make it shahi (Royal) at home. According to the instructions at the back of the pack, water is used to roll in to balls. But I replaced water with the milk, add chopped nuts in the center of the balls and added cardamom and saffron to the syrup. In couple of minutes the sweet carmalized dumplings were ready to be relished.
Ingredients for Gulab Jamuns :
Gulab Jamun mix : 1cup (use any brand by GITS or MTR, available on Amazon)
Warm Milk: 1/4 cup
Chopped Almonds, Pistachio: 2tsp
Cardamom powder: a pinch
Oil/Ghee: for frying
Sugar: 2 cup
Saffron: a pinch
Rose Water: 2-3 drops
Take gulab jamun mix in a bowl.
Add some warm milk instead of water to make the dough.
Gently knead the dough and set it aside for 10 minutes.
Add finely some chopped almonds, pistachio in the dough and roll it into small balls.
Make sure there are no cracks in the balls, so fix if any by dabbing little oil on your fingers.
I prefer to make small balls, for even cooking of jamuns from inside out and kids love the size.
Prepare the syrup in a pan, by boiling - water, sugar, saffron, rose water and cardamom for enhanced flavor.
Heat ghee/oil in a deep skillet. I used canola oil and fry the jamuns on low heat till it turns dark brown.
Take out the jamuns on the paper towel and soak them in sugar syrup.
Leave for a few hours, preferable overnight.
The gulab jamuns can be either served at room temperature or a little warm.
Can be warmed in a microwave for 10 seconds just before serving.
Can't beat the feeling, warm thin caramelized crust outside & sweet and soft from inside.
I like to top up the gulab jamuns with pistachio just before serving and with a scoop of vanilla ice cream.
What say ? - "Deadly Combo" and I simply love to have hot jamuns with chilled ice cream...!
Yumm...yumm my little one is loving it and hope you love it too !!!!!!!!