Gulab Jamun is fried sweet that looks like a ball. These delicious spheres are made with milk and are popular throughout India.
Things to know about Gulab Jamun Recipe
The Indian Traditional Fried Sweet Ball or Gulab Jamun is a dessert made with milk and then fried. These delicious sweet balls are popular throughout India. “Gulab” is derived from the Persian words “Gol,” which means flower, and “aab,” which means water. This refers to the rosewater used in the dish. “Jamun” refers to blackberries that are similar in shape.
A theory claims that Mughal emperor Shah Jahan’s chef first prepared the dish. Another theory states that the dish was derived from a fritter prepared in Turkey. “Luqmat al-qadi” is an Arab dessert similar to Gulab Jamun in shape and size. But the batter used is different.
The dessert is prepared in Delhi and Rajasthan. Apart from India, Bangladesh is also known for preparing the dish. Gulab Jamun is prepared for festivals like Eid and Diwali and sometimes, weddings.
Mouthwatering Indian Traditional Fried Sweet Balls from Delhi. Authentic Recipe of Gulab Jamun.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 1 cup Khoya – Khoa – Mawa – Khuwa Dried milk finely grated
- ¼ cup All Purpose Flour – Plain Flour
- ¼ tsp Ground Cardamom Powder
- ½ tsp Baking Powder
- 1½ tsp Clarified Butter
- 2 tbsp Milk Warm
- 1½ cup White Sugar – Regular Sugar – Granulated Sugar
- 2 cups Water
- 1½ tsp Rose Water
- 2 tsp Lemon Juice
- Add the khoya (grated dried milk), all-purpose flour, cardamom powder, and baking powder to a bowl. Mix all the ingredients well.
- Add the clarified butter. Mix using your fingers.
- Add warm milk, little by little, and make a dough. Set it aside.
- Take a pan, and add sugar, water, cardamom powder, and rose water. Bring to a boil.
- Add lemon juice. Lower the heat and let it simmer for 5-6 minutes.
- Knead the dough and make small balls out of the dough.
- Heat oil in a pan and add the balls. Fry until golden brown.
- Once, they become dark brown, remove them from the oil.
- Drop the balls in the syrup made earlier.
- Serve the Gulab Jamun.
— Specific Atributes of This Recipe:
Cooking tip for making Gulab Jamun
- Choose a wide pot so that the Gulab Jamuns get enough space to soak well in the syrup. You can use clarified butter instead of oil to fry the Gulab Jamuns. Do not use too much baking powder, or the Jamuns might break.
- Do not knead the dough.
Photo Disclaimer: – Images used in this article are owned by the respective individuals, artists, or other parties who post on their private social media accounts. These images only serve as an inspiration and cannot be copied (images or designs) for personal use.
Health Disclaimer: Agoralia is not responsible for any health problems that could be related to the information provided on the website. It is not intended to be a substitute for professional medical advice and should not be relied on as health or personal advice. The content is for informational purposes only, and should not be taken as professional medical advice reliance on or use of the information on the website is at their own risk. Always seek the guidance of your doctor or other qualified health professional with any questions you may have regarding your health or a medical condition. Never disregard the advice of a medical professional, or delay in seeking it because of something you have read on this Website.
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?