Soft,spongy and melt in mouth Gulab Jamuns drenched in delicately flavoured sugar syrup is a traditional sweet in India.  The post popular sweet made during Diwali and other festivals. No occassion is complete with serving this sweet whether it may be a wedding ceremony or a simple dinner at home. Gulab Jamun came to India from Persia with our muslim Sultans and Badshahs. The Indian Gulab Jamun dish originated from an Arabic dessert called Luqmat Al-Qadi and became popular during the Mughal era. The term Gulab jamun comes from Persian, Gulab means rosewater referring to the rosewater scented syrup and jamun from the Hindi language.When Persian food first arrived in India, the local cooks at the palace kitchens adapted their cuisine by combining the newly arrived ingredients with familiar tastes of local Hindu traditions. Gulab Jamun was first accidentally prepared by the chief Persian priest of Mughal king Shah Jahan.
Gulab Jamun
                                             Gulab Jamun

Ingredients:

  1. 2 cups (250 grams) mava / khoya (basically a dry evaporated milk solid)
  2. 5 tablespoons plain flour (maida)
  3. 1/4 teaspoon cardamom (elaichi) powder
  4. Ghee or vanaspati for deep frying
For the Sugar Syrup
  1. 3 cups sugar
  2. A few saffron strands (optional)

Preparation:

  1. In a large pan, dissolve the sugar in 1 1/2 cups of water and bring to a boil.
  2. Simmer over a slow flame till the syrup is of 1 string consistency.
  3. Add the saffron and keep the syrup warm.
For Gulab Jamun
  1. In a bowl, combine the khoya (khawa), flour and cardamom powder and mix well. Knead to a firm dough without using any water.
  2. Divide this mixture into 25 equal portions and roll into rounds. These should have no cracks on the surface as otherwise the Gulab Jamuns will crack while frying. Refrigerate for 10 to 15 minutes.
  3. Deep fry in ghee over a slow flame till the Jamuns are golden brown in color (approximately 10 to 12 minutes).
  4. Drain and immerse in the warm sugar syrup. Soak for 30 minutes.
  5. Serve warm.