GULAB JAMUN(50th POST)



Gulab Jamoon

This is a jhatpata Indian dessert made with in minutes. This is all-time and everyone favorite dessert. This is the dish where children involvement is seen. It is a fun for them making small balls and giving different shapes to the jamuns. The main trick lies in frying the jamuns. The temperature should be just  right so that the jamuns are perfectly cooked otherwise you will end up with colored but uncooked jamuns. Some make them with store bought mix and some make these with milkpowder and maida. Pure khoya can also be used in making these. Here I used half of the store mix and half khoya.

INGREDIENTS

• Julab jamun mix               1 cup
• Khoya                                 1/2 cup
• Water                                 3 Tsp
• Oil/ghee                             for deep frying

For the syrup

• Sugar                                  3 cups
• Water                                 2+1/2 cups
• Cardamom                          a pinch
• Rose water                         1 Tsp(optional)

PROCEDURE Making the syrup and frying the jamuns can be done as parallel processes. Sugar syrup In a large pan  add the sugar and water. Put this on fire and once the sugar syrup reaches the boiling point reduce the flame and leave for 10 minutes. By this time the sugar syrup thickens. Now transfer the syrup into a large bowl enough for the jamuns to fit after they absorb the syrup and double in size. Combine the julab jamun mix, khoya and make the mixture into crumbling texture. Now slowly add the water and make a soft dough. Do not over knead the dough. Let the dough rest for 20 minutes. Now make small balls out on the dough. Smear ghee onto the palms and make soft balls without any cracks. Heat oil/ghee in a pan and when it is completely heated lower the heat and test the temperature by dropping a jamun in the oil. The ball should touch the bottom and then slowly raise to the surface. If the jamun immediately raises to the surface then wait for the oil to cool a little bit. Drop jamuns 5-6 at a time and  fry on a very slow flame. It takes about 2-3 minutes for the jamuns to get completely cooked from inside. If the flame is high the jamuns get colored from the out and remains raw inside. So the temperature is very important to get perfect gulab jamuns. As khoya is used there is a chance of jamuns becoming black very soon, so be cautious. When the jamoons become dark brown drop them  into the sugar syrup and let rest for atleast an hour. Serve hot or cold. Gulab jamuns combined with icecream tastes ultimate.

Gulab Jamoon

TIPS

• The more the jamuns are soaked in syrup the more tastier they are. Soak for atleast 3 hours when making a big lot.
• Remove the jamoons from the syrup and store the syrup and gulabjamuns separately so that they don't break by absorbing more syrup.
• Fry until you get a dark brown color. Once they are soaked they become lighter.