Gulab Jamun is considered one of the most popular sweets in India due to its unique taste, softness, and sweetness. This dessert is usually prepared on important festivals such as Diwali, Eid, and weddings. The gulab jamuns are tiny balls of dough prepared by mixing khoya or milk powder and then frying them until they turn golden yellow before soaking them in sugar syrup infused with cardamom and rose water.
The Gulab Jamun has gotten its name from two words where Gulab means rose (which represents the flavoring used to prepare the syrup), while Jamun is the name of the fruit whose shape and size resemble the dessert.
Gulab Jamun is more than a dessert; it is a feeling in the Indian household. The preparation of this dessert combines tradition, patience, and a little bit of skills. Khoya or mawa, which is prepared through the slow boiling of milk to obtain a solid form, is the primary ingredient used in preparing Gulab Jamun. In case khoya is unavailable, one may use milk powder as a substitute. Mixing of khoya or milk powder with a little flour (maida), baking soda, and milk or water forms a dough. It is crucial not to knead the dough too much because it will end up being hard rather than soft.
When the dough is made, small amounts are then broken off and made into crackless balls. This is very crucial since the slightest cracks will lead to breaking when the balls are fried. At the same time, the syrup for coating is made using a mixture of sugar and water. Cardamom may be added for taste, while rose water or saffron can also be used to add flavor. It is important to note that the syrup is never very thick but rather sticky in nature.
They are then fried in either ghee or oil in a very slow manner at a temperature that is moderate or low. This step is considered one of the most vital ones during the process of preparing this food item. When the oil becomes too hot, these Gulab Jamuns will be browned very soon on the outer surface while being raw inside. Stirring continuously during the frying process can help in achieving the golden-brown color.
When they get cooked well, the Gulab Jamuns are immediately poured into the syrup that is slightly warm in temperature. They can soak up the syrup very well after being transferred to it. For a couple of hours, these gulab jamuns remain immersed in the sugar syrup. They become very tender because of soaking up the syrup.
Gulab Jamun can be eaten warm, and this is the best way of eating it; however, it can also be eaten cold according to personal preferences. Some prefer to eat Gulab Jamun with vanilla ice cream; thus, creating an excellent blend of both cold and hot tastes.
There are other varieties of Gulab Jamun available as well. There are Gulab Jamuns filled with dry fruits such as pistachios and almonds. Some use bread or semolina instead of Khoya in their Gulab Jamun preparation. “Kala Jamun” is a variation of dark-colored Gulab Jamun with a little difference in taste and texture.
Gulab jamun is an Indian delicacy that boasts simplicity and flavor at once. The combination of its softness and the syrupy taste makes it a popular choice for all types of celebrations. The preparation process of this delicious treat is rather easy and requires only a proper technique and ingredients.
