‘Gulab jamun’, every time i think of this dessert my mouth salivates. The lovely deep golden brown fried dumpling soaking in the cardamom infused sugar syrup. Each bite of the soft dumpling, just melts away in your mouth. Its a perfect ending to a lovely Indian meal. I have grown up eaten this dessert a lot at home. My mum prepares them fresh at home. In my childhood, the house would warm up to the smell of fried dumpling and bubbling sugar syrup. The smell is so heart warming.
This is the history according to Wikipedia-
“Gulab Jamun is a dessert common in the countries of the Indian subcontinent. The Persian word Gulab (गुलाब) means rose, as rosewater syrup is often used, although saffron syrup and honey are also common. Jamun may refer to the jambul fruit, which is usually of a similar size to pieces of the dessert. There are various claims regarding the originator of the dish, with some saying a Sikh chef named Sajjan Dhillon first prepared it as a delicacy for the king of Jalalabad. The dessert also became popular throughout the Ottoman Empire.”
This is my mums recipe. It turned out so perfect, just like i remember it to be when i have eaten this as a child at home.
IngredientsAll-purpose flour- 2 tblsp
Milk powder- 8 tblsp
Baking powder- a pinch
Yoghurt-1 1/2 tblsp
Ghee– 1 1/4 tblsp Sugar Syrup:
Sugar- 1 cup
Water- 1.5 cups
Cardamom; whole- 4-5 nos Method
Finely sieve all the ingredients. Add ghee and yoghurt to the dry ingredients and gently combine. Roll out lemon sized balls with the dough. Heat vegetable oil in a deep dish, enough to deep fry the dumplings. Fry the dumplings until golden brown in medium heat. Keep the fried dumplings on paper towels. Meanwhile, in a saucepan boil sugar ,water and cardamom. Once all the sugar has dissolved and the syrup is slightly thick and bubbling, add the fried dumpling to the syrup. Keep aside and let it rest until the dumpling have soaked up the syrup and almost doubled in size. Serve it warm by itself or with some ice cream. 🙂