A classic Indian sweet or dessert gulab jamun is very famous and is enjoyed in most festive and celebrating meals. The world ‘Gulab’ was derived from the Persian word ‘gol’ and ‘ab’ which respectively meant flower and water which referred to rose water scented syrup. The other word ‘Jamun’ is the Hindi-Urdu word for the popular Indian fruit Black Plum which is almost of the same shape and size.
History Of Gulab Jamun
Gulab Jamun was first prepared in medieval India, it was accidentally prepared by the Mughal emperor Shah Jahan’s chef. It is also common in Mauritius, Fiji, southern and eastern Africa, Malay Peninsula, and the Caribbean countries of Trinidad and Tobago, Guyana, Suriname, and Jamaica.
But the other theory says that it is originated in the Mediterranean and Persia where it is called as luqmat al qadi. Originally, luqmat al qadi (the original dish) is made up of dough shaped like a small size ball and deep-fried, soaked in honey syrup and sprinkled with sugar but in India, we modified the recipe and named it Gulab Jamun.
It is prepared by milk solid, which you get from constantly stirring milk over low flame. Milk solid are popularly known as khoya it is mixed with flour and knead into a dough. Then it is formed into small balls and deep-fried. These small balls are later dipped into sugar syrup which is flavored with green cardamom and rose water, kewra, or saffron. This is how the most traditional and simple dessert is prepared.
It is commonly found in brown and black color. It gets brownish-red color because of the sugar content in the milk powder (khoya). In other types of Gulab Jamun sugar is added in the batter and after frying the sugar caramelization gives it dark, almost black color, which is then called ‘kala jam’.
Soft, spongy, and melt in mouth gulab jamun drenched in delicately flavored sugar syrup in traditional sweet in India. Firstly, milk powder to maida ratio is very important for gulab jamun recipe strictly followed 3:1 ratio of milk powder and maida. Maida is used in gulab jamun for binding.
While making balls if you find any cracks than add half tablespoon maida to make a smooth batter and gulab jamun balls. Secondly, gulab jamun should always be fried in low flame. Otherwise, gulab jamun would not be cooked inside. Lastly, immense the fried gulab jamun to hot sugar syrup for the soft and spongy juicy result.
I bring an interesting invention to everyone’s favorite sweet. A delightful twist to the ethnic recipe. If you are looking to prepare and serve something different in the festival season this is your go-to recipe. Give your taste buds a refreshing change with this one of a kind sweet delicacy.
Recipe Of Maple Syrup Gulab Jamun
- Khoya 100gm
- Baking Soda 1/2tsp
- Milk 2tbsp
- Refined Flour 1tbsp
- Ghee 1/2cup
- Cardamom Powder 1/2tsp
- Maple syrup 2cup
- In a large mixing bowl mash the khoya and mix it in the flour and baking soda and knead into a firm dough.
- Shape the dough into small size balls.
- Heat the ghee in a skillet(kadhai).
- Add the balls in the ghee and fry until it becomes golden brown. Fry the balls in low flame.
- In a pot boil maple syrup and milk in high flame. Do not stir. Cook till syrup thickens a bit and lets it cool for about 30 mins.
- Next, strain the prepares syrup through a fine nylon sieve or muslin cloth, add cardamom and bring syrup to a boil again.
- Finally, in the syrup dunk the deep-fried balls and put off the heat.