Table of Contents
What is Gulab Jamun?
Gulab Jamun is a very popular dessert in India as well as other South Asian countries. It is made from a dough consisting of milk solids, flour and a leavening agent. It is then rolled into small balls and deep-fried until golden brown. The fried balls are then soaked in a sugar syrup flavored with cardamom, saffron and rose water, giving it its own distinct flavor.
The texture of this dessert is soft and spongy, with a slightly chewy consistency. The sugar syrup adds moisture to this dessert and provides a contrast to the rich, fried dough. Gulab jamun is usually served in hot or at room temperature. It is usually served at festivals, weddings and other occasions, and is often garnished with chopped nuts such as pistachios or almonds.
There is the most diverse cuisine in the world. One of them is Indian cuisine. Religious beliefs and culture in India strongly influence their cuisine. Now all over the world is trying to make Indian dishes. From the total population in India, 20–42 per cent follow a strict vegetarian diet and less than 30 per cent population in India are regular meat-eaters.
History of Gulab Jamun
Gulab Jamun is introduced to India by the Persian. Gulab means rosewater and Jamun is a small sized and shaped South Asian fruit. Jamun is a Hindi word. It is firstly prepared by the chief Persian priest of Mughal king Shah Jahan.
Variations of Gulab Jamun
Apart from the basic recipe for Gulab Jamun, there have been several variations of this dessert across different regions and cultures. Below are some of the common differences.
1. Kala Jamun
Kala jamun is also known as “black jamun”. This is one variant of Gulab Jamun made using khoya, Paneer and semolina. Gulab jamun balls mixed with cardamom are deep fried till dark brown and then soaked in sugar syrup.
2. Dry Gulab Jamun
The specialty here is that it is served without being soaked in sugar syrup. Here these balls are deep fried until golden and then rolled in a mixture of sugar and cardamom powder.
3. Bread Gulab Jamun
Bread Gulab Jamun is a variant of Gulab Jamun made using bread crumbs instead of koya. Bread flour is mixed with milk powder, flour and butter to make a dough and it is made into balls and fried until golden brown and these balls are then soaked in sugar syrup to make this gulab jamun.
4. Chocolate Gulab Jamun
This gulab jamun recipe is a modern twist on gulab jamun adding cocoa powder to the batter. Balls made of cardamom are deep-fried till dark brown and then dipped in chocolate-flavored syrup.
5. Fruit Gulab Jamun
This is another modern version of gulab jamun, made by soaking fruits like pineapple, mango, or strawberry in syrup. This gives them a delicious and sweet taste.
6. Stuffed Gulab Jamun
This variety is stuffed with nuts or koya before being deep fried. The stuffed balls are soaked in sugar syrup, giving them a characteristic rich and decadent taste.
How to Make Gulab Jamun
- Milk Powder
It is the main ingredient of the Gulab Jamun.
- Milk Powder
- All-purpose Flour
This material is needed to make the Gulab Jamun dough.
- All-purpose Flour
The Gulab Jamun is soaked in sugar syrup/honey.
First take a bowl and mix the Gulab Jamun mixture with milk to make a soft dough. Knead the dough for a few minutes until smooth.
Divide the dough into small equal sized balls, flatten each ball and place a small amount of koya or nuts in the centre. Fold the dough over the filling and roll it into a smooth ball.
Heat oil in a deep pan on medium heat, once the oil is hot, reduce the flame and fry the stuffed gulab jamuns till they turn golden.
Take another vessel, add sugar and water and bring to a boil. Add cardamom powder, saffron and rose water to the same syrup and mix well.
After that add the fried gulab jamun to the hot syrup and let it soak for at least 30 minutes.
Garnished with chopped nuts or silver leaf and served with hot or cold filled gulab jamun if desired.
Some Traditional Ways of Serving Gulab Jamun
1. Ice Cream
This is one of the most popular ways to serve Gulab Jamun. Serving gulab jamun with a scoop of vanilla or mango ice cream is a perfect combination, creating a delightful combination of flavors and textures.
2. As a dessert of a thali
A thali is a traditional Indian platter consisting of various dishes, with gulab jamun often served as a dessert. Apart from this, other traditional sweets like rasagulla, barfi or jalebi can also be added as dessert.
Rabri is a sweet, creamy dessert made by boiling and reducing milk until it thickens, adding richness and depth to the dish.
Kulfi is an Indian ice cream that is thicker and creamier than regular ice cream. Serving Gulab Jamun with Kulfi is another popular way of enjoying this dessert.
Pairings of Gulab Jamun
Gulab Jamun goes well with chai chai, or Indian tea. The balance of flavors is achieved by combining the warm, spicy tones of the tea with the sweetness of the dessert.
Lassi is a well-known traditional yogurt-based beverage in Pakistan and India. A cool glass of lassi is the perfect beverage to serve with gulab jamun for a wonderful and refreshing dessert pairing.
Pistachios are a delicious gulab jamun topping when chopped or crushed. Pistachios contain nutmeg, which gives the dish a savory flavor while also balancing the sweetness.
One of the many Indian delicacies that uses cardamom is gulab jamun. The dish’s flavor and scent are improved by adding some ground cardamom, making for a richer and more delicious dessert.
Health Benefits of Gulab Jamun
Gulab jamun is important to consider its potential health benefits and drawbacks before consuming it regularly. Gulab jamun’s high calcium content is one of its health advantages. In addition to being required for healthy bones and teeth, calcium can also affect how muscles and nerves work. Gulab jamun can help with calcium intake even if it is not a substantial source of calcium compared to other foods like dairy products.
The ability of gulab jamun to increase energy levels is another possible advantage. This is due to the fact that it contains carbs, the body’s main energy source. Gulab jamun is a popular choice for people who need a quick pick-me-up because it can give them a short boost of energy.
However, it is important to note that gulab jamun also has potential drawbacks. One of the main concerns is its high sugar content. Gulab jamun is made primarily from milk solids and sugar, which can contribute to weight gain and increase the risk of developing conditions like type 2 diabetes and heart disease.
Additionally, gulab jamun is often fried in ghee (clarified butter), which can increase its calorie and saturated fat content. Consuming too many calories and saturated fat can increase the risk of obesity, high cholesterol, and other health problems.
If you are a sweets lover, you must have tried Gulab Jamun. Or try this classic Indian dessert today. So in conclusion, Gulab Jamun is a rich and decadent dessert made from deep fried dough soaked in a sweet syrup flavored with cardamom, rose water and saffron.
Why don’t you try making Gulab Jamun at home? It is a very easy and convenient recipe. With a little patience and practice, you can quickly master the art of making these delicious treats. Making Gulab Jamun at home is a fun and rewarding experience. Not only that, you can also customize the recipe to suit your taste preferences.
I suggest you go to a local Indian restaurant and try Gulab Jamun. Finally I must say enjoy this delicious dessert – you won’t regret it!
- 1 Pot
For making Gulab Jamun
- 2 cups milk powder
- 2 tbsp butter
- 7-8 tbsp milk
- 2 tbsp plain flour
- 2 tbsp semolina
- 1/2 tsp baking powder
- ghee or any other oil
For making sugar syrup
- Add 3 cups sugar and 3 cups water to a pot.
- Add 4 cardamom pods into the pot.
- Boil this until the syrup turns slightly sticky.
- Sugar syrup put aside and close.
For making Gulab Jamun
- Add 2 cups of milk powder, 2 tbsp plain flour and 1/2 tsp baking powder to a bowl and mix it. make sure the mixture is uniform.
- Then add butter to that mixture and mix again everything.
- Add semolina, 7-8 tbsp milk and make a soft dough.
- Keep the dough for few minutes.
- Devide the dough to equal protions and make smooth balls without any lines or cracks on them.
- Add the balls gently and fry them on a medium heat for 1 or 2 minutes.
- After 2 minutes of frying, reduce the flame to low and fry until golden.
- When they turn golden, take them off the pan and drain them very well.
- The sugar syrup heat again, it must be hot and not very hot.
- Add the balls directly to the hot sugar syrup. Keep ith aside for 3-4 hours.