Gulab Jamun

Gulab Jamun is a brown dessert dumpling traditionally made from khoya and maida dipped in warm rose flavored sugar syrup. Served both hot as well as at room temperature, this dessert can be either dry or moist, dipped in the sweet syrup. Umpteenth number of gulab jamun recipe mixes is available in the market under different brands. This delicacy is served in almost all Indian and Pakistani festivals, parties and celebrations.

Origin of Gulab Jamun Recipe
Gulab Jamun originated from an Arabic dessert and became popular in India and some of the neighboring countries during the time of the Mughals although many believe it to be an Indian recipe of Bengali origin. Gulab means rose and jamun is Hindi the name of a South Asian purple brown fruit. The name is significant as the delicacy is fried to a dark brown color similar to jamun and is soaked in rose flavored syrup.

Ingredients and Method of Preparation: Gulab Jamun Recipe
Gulab Jamun is made from khoya, maida and a pinch of baking soda. The balls may be stuffed with saffron and cardamom powder and can be made to any desired size. Care has to taken to roll them with very little pressure and avoid formation of any cracks on the surface. These dumplings are deep fried carefully in ghee or oil till golden brown. The temperature of the ghee in which frying is to be done should be proper otherwise it may result in either breakage or under cooking of the balls. Hot sugar syrup is made by heating sugar with water on a low heat to which rose water, saffron and cardamom are added. The brown balls of khoya are soaked in warm sugar solution for about a couple of hours. After draining them from the sugar solution, the gulab jamun can be served hot or cold.

Variations in Gulab Jamun Dishes
Khoya can be bought from the market or can be made at home by reducing the low fat milk by continuous boiling. Instead of khoya, carnation milk powder can be used to make a similar dish. Sometimes, gulab jamun may be prepared from chhenna (cottage cheese) instead of khoya. Addition of sugar in the dough and later frying the sugar stuffed dough balls, gives a newer black colored variety of the dish known as kala jamun.

Serving Gulab Jamun
Gulab jamun may be served dry or wet (when served dipped in the sugar syrup). It can be served at room temperature, cold or even hot. The dumplings as mentioned in the gulab jamun recipe are usually covered with the silver leaf and the garnishing is done with some dry fruits, saffron and cardamom powder. The delicacy is a popular dessert of celebrations, festivals or regular dinner parties.

Some Health Facts Related to Gulab Jamun Recipe
The inclusion of khoya and sugar make the dessert highly caloric with considerable amount of fat and sodium content. Gulab Jamun being a sweet dish with high sugar level is not recommended for diabetic patients. The sweet can also be made with the sugar free sweetener which is getting popular among the health conscious people.