Gulab Jamun is a typical West Asian dessert, particularly popular in India, Pakistan, and Bangladesh. It's traditionally prepared for important events, such as weddings, anniversaries, and religious festivals, or served at the end of a meal with special guests. The dessert consists of many soft, golden fritters: the name jamun, in Hindi, refers to some round Southeast Asian fruits that resemble them, while the term gulab comes from the Persian language and literally means "rose berries." Once ready, they are immersed in a rosewater syrup, which makes them soft and spongy and gives them an irresistible fragrance.
Making them is very simple: simply mix together the powdered milk, flour, baking powder, fresh milk, and melted butter, then let the mixture firm up in the refrigerator for half an hour. Meanwhile, prepare the syrup with water, sugar, cardamom seeds, and rose water. After the resting time, shape the dough into balls about the size of a walnut, fry them in boiling vegetable oil, drain, and immerse them in the syrup for at least 30 minutes, allowing them to absorb the syrup and become perfectly flavored.
The result is golden, fragrant, and incredibly sweet morsels, ideal for enjoying with a glass of sweet wine or a cup of spiced tea for a delicious afternoon snack. The flaked almonds, sprinkled on top, also add a delicious crunch.
Gulab Jamun Variations
In the traditional recipe, the main ingredients are khoa and paneer, two dairy products widely used in Indian cuisine: we've replaced them with the more readily available powdered milk, which you can buy in well-stocked grocery stores. Ghee, or clarified butter, is used for cooking, heated to 300°F/148°C, but we've opted for sunflower seed oil instead: the important thing is to fry a few balls at a time, so that it stays nice and hot.
How is Gulab Jamun Traditionally Served?
If desired, you can replace the almonds with chopped pistachios and walnuts, a sprinkling of shredded coconut, or, for those with a sweet tooth, a drizzle of melted chocolate. To taste, you can also add 2 or 3 tablespoons of honey to the syrup and use a cinnamon stick in place of the cardamom.
Ingredients
How to Prepare Gulab Jamun
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Place the powdered milk in a large bowl.
Place the powdered milk in a large bowl.
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Add the all-purpose flour and the baking powder, previously sifted.
Add the all-purpose flour and the baking powder, previously sifted.
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Pour the fresh milk over the powders.
Pour the fresh milk over the powders.
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Gradually add the melted butter and start mixing with a wooden spoon.
Gradually add the melted butter and start mixing with a wooden spoon.
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You should get a smooth mixture. Cover it with cling film and place it in the refrigerator for 30 minutes, until it has a dense and compact consistency.
You should get a smooth mixture. Cover it with cling film and place it in the refrigerator for 30 minutes, until it has a dense and compact consistency.
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Meanwhile, prepare the syrup with which you will flavor the sweets: collect the water, the cardamom seeds and the sugar in a saucepan, dissolve the latter stirring often, then add the rose water.
Meanwhile, prepare the syrup with which you will flavor the sweets: collect the water, the cardamom seeds and the sugar in a saucepan, dissolve the latter stirring often, then add the rose water.
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Once the dough has rested, form many balls of the same size and fry them in very hot seed oil, turning them often, for about 4 minutes or until golden brown; drain them with a slotted spoon and place them on a plate lined with kitchen paper.
Once the dough has rested, form many balls of the same size and fry them in very hot seed oil, turning them often, for about 4 minutes or until golden brown; drain them with a slotted spoon and place them on a plate lined with kitchen paper.
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Once ready, transfer the fritters into the syrup and let them rest for 30 minutes, so that they absorb it well.
Once ready, transfer the fritters into the syrup and let them rest for 30 minutes, so that they absorb it well.
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Once the resting time has elapsed, arrange the gulab jamun on a serving dish, sprinkle the surface with flaked almonds and enjoy!
Once the resting time has elapsed, arrange the gulab jamun on a serving dish, sprinkle the surface with flaked almonds and enjoy!
Storage Instructions
Gulab jamun can be stored at room temperature, tightly closed in an airtight container, for up to 2 days; alternatively, it can be stored in the refrigerator for up to a week.
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