1. Method- to Make Khoya
Making Khoya at home is extremely simple and a satisfying process. I find that freshly made Khoya is the best for this recipe and store bought ones do not work as well as home made ones. See how to make Khoya at home.
2. Method - For the Jamuns Combine sugar and water in a flat bottomed broad pan and simmer on a low heat until sugar dissolves.
3. Add cardamom powder, rose essence and saffron and keep the sugar syrup on v low heat. We want the syrup warm not hot. Make sure it is near to where you are deep frying Jamuns. You want to make it easy to drop the jamuns directly into the syrup.
4. Heat oil on a medium flame. For that traditional rich taste, I used Ghee and oil 50-50 to deep fry.
5. Now mix the homemade Khova, all purpose flour (maida) and the cooking soda.
6. Knead all of them together. You might need few tsp. of water to form a smooth dough.
7. Add tsp at a time until you reach the correct dough consistency.
8. Form small balls of this dough. Make sure they are less than say small limes. This is important since they will become large while deep frying and larger when soaked in syrup. Another important point to note is to shape smooth balls. No cracks should be visible since this will cause the jamuns to disintegrate while soaked in the syrup. To make a smooth dough, one simple technique would be to grease your palms, either with ghee or oil while making the balls. ( Water works too but it would cause the oil to splutter all over)
9. Fry the jamuns till golden brown over a low to medium flame, keeping oil temperature uniform. Oil should not smoke.
10. You will find the jamuns go down, then in about 10 seconds or so, floating to the top. Its a wonder to see them rotating on their own in the oil. It seems that they like to brown uniformly well ;)
11. Once they get uniformly brown on all the sides, remove them from the oil making sure to drain the excess oil and
12. drop it straightaway on the warm syrup on the side. The hot jamuns in the warm syrup (not hot) helps them to soak the syrup well making them incredibly soft. And if you made sure to keep the size and the smoothness intact, they will not fall apart either and hold their shape.
13. You can of course deep fry 3-4 jamuns together depending on the size. But make sure not to crowd them since it would bring down the temperature of the oil/ghee and the result would not be that good and the jamuns wont be cooked inside and might end up being soggy!
14. Drop all the fried jamuns in the syrup and let it soak for at least 1 -2 hours for them to soak the syrup. You can increase the syrup in the original recipe if you want the Jamuns to float in the syrup. Also if you live in a cold place, you will find the sugar syrup thickening up if you keep it for some time. I find that increasing the water to another 1 cup (that's 2 cups water for 3 cups sugar), makes a thinner syrup in such cases. You know you have made the perfect jamuns when you see them absorbing the syrup but continuing to float in the syrup. If they are dense or heavy, they will sink to the bottom!
Gulab jamun topped with almond slivers
|Alternative names||Gulab Jaman (Northern India/Pakistan), Lal Mohan (North India/Nepal), Gulabjam/Gulapjam (Eastern India/Bangladesh)|
|Place of origin||Indian subcontinent|
|Region or state||Indian subcontinent, Mauritius, Fiji, southern and eastern Africa, the Caribbean, the Malay Peninsula|
|Serving temperature||Hot, cold, or room temperature|
|Main ingredients||Khoa, saffron|
|Variations||Kala jamun also known as Kalajam|
|Cookbook: Gulab jamun Media: Gulab jamun|
Gulab jamun (also spelled gulaab jamun) are a milk-solid-based South Asian sweet, particularly popular in the Indian subcontinent, notably India, Nepal (where it is known as lal mohan), Pakistan and Bangladesh, as well as Myanmar. It is also common in Mauritius, Fiji, southern and eastern Africa, Malay Peninsula, and the Caribbean countries of Trinidad and Tobago, Guyana, Suriname and Jamaica. It is made mainly from milk solids, traditionally from Khoa, which is milk reduced to the consistency of a soft dough. Modern recipes call for dried/powdered milk instead of Khoa. It is often garnished with dried nuts such as almonds to enhance flavour.
In India, milk solids are prepared by heating milk over a low flame for a long time until most of the water content has evaporated. These milk solids, known as khoya in India, Nepal, Bangladesh and Pakistan, are kneaded into a dough, with small amount of flour, and then shaped into small balls and deep-fried at a low temperature of about 148 °C. The balls are then soaked in a light sugary syrup flavored with green cardamom and rose water, kewra or saffron.Gulab jamun is available commercially, at South Asian restaurants or pre-prepared either in tins or as kits to be prepared at home.
Gulab jamun was first prepared in medieval India, derived from a fritter that Central Asian Turkic invaders brought to India. One theory claims that it was accidentally prepared by the Mughal emperor Shah Jahan's personal chef.
The word "gulab" is derived from the Persian words gol (flower) and āb (water), referring to the rose water-scented syrup. "Jamun" or "jaman" is the Hindi-Urdu word for Syzygium jambolanum, an Indian fruit with a similar size and shape. The Arab dessert luqmat al-qadi is similar to gulab jamun, although it uses a different batter. According to the culinary historian Michael Krondl, both luqmat al-qadi and gulab jamun may have derived from a Persian dish, with rose water syrup being a common connection between the two.
Gulab jamun is a dessert often eaten at festivals, birthdays or major celebrations such as marriages, the Muslim celebrations of Eid ul-Fitr and Eid al-Adha, and the Hindu festival of Diwali (the Indian festival of light). There are various types of gulab jamun and every variety has a distinct taste and appearance.
Gulab jamun often comes with chashni
Gulab jamun gets its brownish red colour because of the sugar content in the milk powder (khoya). In other types of gulab jamun, sugar is added in the batter, and after frying, the sugar caramelization gives it its dark, almost black colour, which is then called kala jam or "black jam". The sugar syrup may be replaced with (slightly) diluted maple syrup for a gulab jamun.
Homemade gulab jamun is usually made up of powdered milk, a pinch of all-purpose flour (optional), baking powder and clarified butter (ghee); kneaded to form a dough, moulded into balls, deep fried and dropped into simmering sugar syrup.
Pantua is similar to gulab jamun, and could be called a Bengali variant of that dish.Ledikeni, a variation of Pantua, is another variant of gulab jamun. It is said[by whom?] to have been invented by Bhim Chandra Nag on the occasion of a visit by Lady Canning, the wife of Charles Canning, the Governor-General of India during 1856-62.
In central India, Gulab Jamun is termed Rasgulla. Katangi, a town near Jabalpur is famous for "Jhurre Ka Rasgulla", which has been made for the past 100 years. It is several times in size of normal Gulab jamuns and is prepared in local desi ghee.
In Rajasthan, instead of soaking gulab jamun balls in sugar syrup, they are cooked in gravy made from nuts and tomato to make popular Gulab Jamun ki Sabzi.
- ^Marty Snortum, Lachu Moorjani (2005). Ajanta: regional feasts of India. Gibbs Smith. p. 17. ISBN 1-58685-777-0.
- ^shraddha.bht. "Gulab Jamoon". Konkani Recipes. Retrieved 25 May 2010.
- ^Michael Krondl (1 June 2014). The Donut: History, Recipes, and Lore from Boston to Berlin. Chicago Review Press. p. 7. ISBN 978-1-61374-673-8.
- ^ abCharmaine O'Brien (2003). Flavours Of Delhi: A Food Lover's Guide. Penguin Books Limited. p. 145. ISBN 978-93-5118-237-5.
- ^Michael Krondl (2011). Sweet Invention: A History of Dessert. Chicago Review Press. p. 38. ISBN 978-1-55652-954-2.
- ^Richardson, Tim H. (2002). Sweets: A History of Candy. Bloomsbury USA. p. 334. ISBN 1-58234-229-6.
- ^http://www.patrika.com/news/jabalpur/testy-gulab-jamun-of-katangi-20157/ यहां के रसगुल्लों के लिए थम जाते हैं वाहनों के पहिए, Patrika, 1/10/2016
- ^उसमें प्राण जगाओ साथी- 3, मायाराम सुरजन, Deshbandhu, 2009-11-12, जबलपुर-दमोह के बीच कटंगी के रसगुल्ले, 1959
- ^Katangi ke Rasgulla. Akash Sahu, May 31, 2016