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Gulab jamun (gool-aab
jaa-mun) or gulab jambu is a popular Indian,Nepali,
Pakistani, and Bangladeshi sweet dish.
Gulab jamun (gul-aab jaa-mun) is a popular northern Indian
dessert, made of a dough consisting mainly of milk solids,
(often including double cream and a little flour) in a sugar
syrup flavored with cardamom seeds and rosewater or saffron.
A similar Arabic dessert is lu'mat al-adi (Arabic for
judge's bread). Like the South Asian gulab jamun, rosewater
syrup is often used; however, saffron syrup is also common,
while honey is often used. |
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- 1 cup Carnation Milk Powder
- 1/2 cup all purpose flour
- 1/2 tsp baking soda
- 2 tablespoons butter -melted
- Whole milk just enough to make the dough
- For the Sugar Syrup
- 2 cups Sugar
- 1 cup water
- Oil for frying
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Preparation
Make the dough by combining the milk powder, Bisquick,
butter. Add just enough whole milk to make a medium-hard
dough. Divide the dough into 18-20 portions. Make balls by
gently rolling each portion between your palms into a smooth
ball. Place the balls on a plate. Cover with a damp yet dry
kitchen towel. Heat the oil on high and then lower the heat
to medium. Slip in the balls into the hot oil from the side
of the pan, one by one. They will sink to the bottom of the
pan, but do not try to move them. Instead, gently shake the
pan to keep the balls from browning on just one side. After
about 5 mins, the balls will rise to the surface. The Gulab
Jamuns should rise slowly to the top if the temperature is
just right. Now they must be gently and constantly agitated
to ensure even browning on all sides. If the temperature of
the oil is too high then the gulab jamuns will tend to
break. So adjust the temperature to ensure that the gulab
jamuns do not break or cook too quickly. The balls must be
fried very slowly under medium temperatures. This will
ensure complete cooking from inside and even browning. |
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Sugar Syrup
The syrup should be made earlier and kept warm. To make the
hot sugar syrup add mix the 2 cups of sugar to 1 cup of
water. Add 4-5 cardamom pods, slightly crushed and a few
strands of "Kesar". Mix with a spoon and then heat at medium
heat for 5-10 minutes until sugar is all dissolved in water.
Do not overheat, that will caramelize the sugar. Transfer
this hot syrup into a serving dish. Keep warm on stove. Add
the fried gulab jamuns directly into the warm syrup. Leave
gulab jamun balls in sugar syrup overnight for best results.
They can be served warm or at room temperature. |
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Consumption customs
Gulab Jamun is most often eaten after dinner, and usually
eaten at festivals or major celebrations, such as marriages
and Diwali (the Indian festival of light). |
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