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Cover: Some like it hot

14May 12

Sweet Gulab Jamoon

Sweet Gulab JamoonGulab Jamoon is a delicious Indian dessert. It consists of deep fried balls of dough, called jamoons, in a sugary syrup. Gulab Jamoon was served at all my cousins’ weddings. In fact, it is one of the most typical desserts served at traditional Indian weddings, and one of my very favourites of all sweets.

These days, gulab jamoon powder is internationally available, so it’s not difficult to find and pepare; however,  it takes a little more time compared to other desserts as it sometimes requires being dipped in sugar syrup for whole night. The texture resembles the liqueur syrup-saturated French cake Baba au Rhum.

They also remind me a bit of doughnuts. Speaking of, did you know that May 12th through May 19th is national doughnut week? Maybe you should try this recipe to celebrate!

The term gulab jamoon comes from Persia, and it means “rose water”, referring to its rosewater-scented syrup. This very tasty dessert is often eaten at important celebrations, like weddings, but also commonly enjoyed at Diwali (the Indian festival of light) and the Muslim celebrations of Eid ul-Fitr and Eid al-Adha.

There are lots of varieties when it comes to gulab jamoon, and each one has its one appearance and special taste. You can eat them cold, but our favourite way to enjoy gulab jamoon is to warm them a bit before serving. It adds another dimension to the dish;  it’s perfect for special occasions when you want something more exotic than cake.

I got this recipe from my aunt, who really knows how to make tasty sweets.

Sweet Gulab Jamoon
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Gulab Jamoon is a delicious Indian dessert.
Ingredients
  • 250ml Water
  • 250g Sugar
  • 500ml Khoya
  • 125g Flour
  • ¼tsp Baking Soda
  • 1 pinch of Saffron, crushed
  • ½tsp. Cardamom Powder
  • 125ml Milk
  • 900ml Vegetable Oil for deep frying
Instructions
  1. To make the syrup, combine the water and sugar in a large pot and let simmer while you are preparing the jamoons.
  2. To make the balls of dough, start by crumbling the khoya into a large bowl.
  3. Add in the flour and baking soda. Mix these ingredients together.
  4. Sprinkle in the pinch of crushed saffron and cardamom powder.
  5. Knead these ingredients to form dough. Slowly add in the milk as you are kneading. Only use as much milk as you need to make the dough soft. You might not need as much as 125ml.
  6. Take a small bit of dough in your hands and roll it into a perfectly round little ball. There should be enough to make 30 balls.
  7. Put these balls on a plate and cover them with a slightly damp kitchen towel. Let them sit for up to 10 minutes.
  8. Heat up the vegetable oil until it is very hot. (You may substitute ghee for vegetable oil). Then lower to the lowest flame.
  9. Slowly drop in the balls of dough. Be careful not to burn yourself. These balls will rise to the top of the oil. Let them fry until they are light brown.
  10. Remove the balls from the hot oil and leave them aside on a paper towel. Let the oil drain off them.
  11. Now add them to the syrup, which should be still simmering in the pot. Cover the pot and let simmer for 1 hour, then turn off the flame. My aunt then lets them soak in the syrup overnight. If you have time for this, it will give the balls a much sweeter flavour.
  12. Serve in a dish with plenty of syrup and perhaps a bit of icing sugar!

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2 comments

  1. it seems like a deep-fryer would make this recipe easier… but I don´t want to get one bc I might use it too often…

    Reply
  2. Ditto to that!

    Reply

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