Best Homemade Gulab Jamun Recipe

In the collective imagination, Indian cuisine is very often associated with super spicy dishes based on rice, meat, vegetables, and legumes. But the Indian culinary art presents some goodies regarding the typical sweets. First of all is the Gulab jamun, typical of the entire Indian subcontinent.

In addition, the dessert became popular in the Turkish-speaking areas, following the expansion of the Ottoman Empire. An Arabic dessert, the Luqmat Al-Qadi, is similar to the gulab jamun. As in the Indian version, rosewater or even honey is used as a sweetener.

They are shaped like small balls, and their main ingredient is khoya, a kind of cottage cheese that is fried and dipped in sweet syrup, to be completed later with saffron (hence its red color) and honey. Rose water is used to sweeten it. The term gulab jamun comes from the word Gulab or rose water, referring to the homonymous syrup, and the Jamun is a fruit of Southeast Asia, similar in size and shape.

Gulab jamun is usually consumed during holidays or celebrations such as marriages, Diwali, the festival of lights and others.



Gulab Jamun may have originated in eastern India in Bengal and is equally popular in Pakistan and Bangladesh. This star dessert is present in the menus of all Indian restaurants.

If we do it the traditional way, we need khoya, which is basically the solid residue of milk left after reducing it to simmer for several hours. It is the base of many Indian and Pakistani desserts, and gives a special touch. There it is easy to buy it, but in places where it is difficult to find, it has to be done in the traditional way by boiling milk. This process can take more than an hour easily, maybe a little less with the fire a little higher.

Either alone or accompanied by some chopped pistachios, vanilla ice cream or cream, gulab jamuns are irresistible nibbles to start eating and is difficult to stop. They can be stored in the refrigerator if there is any, inside their spiced syrup.



Preparation Time: 10 mins
Cooking time: 30 mins
Servings: 10 servings
Calories: 151 calories

Ingredients:

3 cups condensed milk
3 cups heavy cream
1 cup chocolate
10 pieces chocolate chips
4 scoops vanilla ice cream
2 cups ricotta cheese
2 tsp chocolate powder
1 cup plain flour
3 cups milk
3 tbsp butter
2 tbsp cashew, almonds, pistachio
2 tbsp sugar
3 cups water
5 cardamoms
5 tbsp clarified butter
1 tsp almond flakes
1 tsp dry coconut powder
1 tsp baking soda
Few saffron strands



Recipe Method:

Boil the milk in a bowl till it reduces to half cup. Cool and mix milk powder, flour, chocolate powder, cheese, sugar, butter, and baking soda. Mix properly and make it smooth. Leave it for an hour.

Knead the dough firmly and divide it in equal portions. Now, press the dough ball with your thumb and fill tiny chocolate chip and little bit of nuts mixture and roll them into round balls, covering the chip completely. Refrigerate for 15 minutes.

Heat the butter in a large frying pan on medium heat. Deep fry the balls in ghee over a slow flame until golden brown in colour. Let the fried balls cool and keep aside.

In a large pan, add water, sugar, cardamoms and saffron and simmer over a slow flame. Keep stirring the syrup until the sugar is dissolved. Filter and add rose essence to it. Put the fried balls in this solution and soak for 30 minutes.

Keep the ice-cream at room temperature till it begins to defreeze. Roll balls of ice-cream in flour and keep it back into the freezer for 2 hours. Heat oil in a deep bottomed pan and deep fry the ice-cream balls for a few minutes and take out before they start to melt.

Melt chocolate and cream together. Strain Gulab Jamuns from sugar syrup and put into chocolate, cream sauce and fried ice-cream. Before serving just sprinkle the almond flakes and dry coconut powder.