Thursday, May 7, 2009

Gulab Jamun

GJ3 As yet another Mother's day is just here...I thank the Lord for giving me mothers in my mom & grandmothers and blessing me to be wholesome women by making me mother to two sweet little sons. Incidently mother's day is more special in our family as my fisrt son Josh's b'day also falls during this time.

Nothing like celebrating this time with some traditional Indian sweets and savouries.
Think about Indian snacks and desserts ...who won't long for those chatpat Pakoras(Hindi), Pakodi(Telugu), Pakoda(Tamil) and those mouth watering Gulab Jamuns.

These two have been my favourite savoury and sweet from childhood. To light up your evening there is this Pakora with the desi chai, and to round up a meal there is this Jamun
One is a Starter and the other a Dessert.

So wishing all the mothers a happy motherhood, here is a the most famous Indian sweet - Gulab Jamun.

You can check out my recipe for pakoras here

Recipe for Gulab Jamun:
Ingredients :
1 cup Whole Milk Powder
1/2 cup all purpose flour (Maida)
(Alternately you can use 2 packets of store bought ready made gulab jamun mix)
1/2 tsp baking soda
75 gms thickened cream
2 Tbsp Ghee
approx 1/3 Cup Whole warm milk to make the dough
Oil for deep frying
A pinch of salt

For the Sugar Syrup
2 cups Sugar
1 cup water
1/2 tsp Rose essence/extract
1 tsp cardamom powder
A few Saffron strands(Kesar) - optional

First prepare the sugar syrup :
Dissolve 2 cups of sugar to 1 cup of water and bring to boil on meduim heat.
Add the rose essence, cardamom powder and saffron strands to the syrup.
Keep warm on stove to add the fried gulab jamun.

Making Jamuns:

Combine the milk powder, flour, baking powder, ghee and a pinch of salt
Add thickened cream to this.
Add enough milk to make a medium-hard dough.
Grease to your hands and make even size balls and place them on separate plate, taking care that the balls have smooth finish.
If the balls appear to be dry and crackled, see that your hands are greasy enough and add a bit more milk to the dough to moist and smooth.
Heat the oil on high and then lower the heat to medium.
Now slip one ball into the hot oil, it should rise to the surface slowly and not at once.
If the ball rises at once that means the temperature of the oil is too high which will burnthe balls and not cook them from inside.
If the first ball rises slowly, then add the remaining balls and fry till they turn brown.
The balls must be fried very slowly under medium temperature to ensure completely cooked inside and even browning outside.
The balls swell and become bigger in size and surface up as they fry and cook.
Once the jamuns are cooked drop them in the prepared warm sugar syrup.
Soak the gulab jamun in the sugar syrup for atleast 2 to 3 hours. You can soak overnight too for best results.
Serve them warm or at room temperature.

This is one sweet I use to make a number of times from my teenage.

My two little brats and hubby always enjoy the gulab jamuns.

A good combo with gulab jamun is ice cream, topped with dried crated pistachio or almonds. In Indian buffet restaurants this is a staple both here and back home.


Happy cook said...

I think i will have first the pakodas and then jamoons and then pakodas again, looks so yummy.
Happy Mothersday to you.

Rina said...

Thanks Happy...Happy Mother's day.

Sreelu said...


Happy Mothers day and happy b'day to Josh. Fortunate to have found so much love in our mothers.
Enjoy the day.

Rina said...

Thanks Sri..Happy Mother's day to you..