This is a traditional dessert served at festive occasions. Its sweetness symbolizes warmth and celebration.
Gulab means rose (Gul means flower, ab means water.) Jamun is a berry (or a black plum).
The Recipe
Time to make: 30 Minutes
Ingredients
- 1 cup Khoya (evaporated solid milk), grated
- 2 1/2 Tsp All Purpose flower
- ¼ Tsp baking powder
- ¼ Tsp Cardamon powder
- 3-4 Tbs Milk
- 2 Tbs. Paneer
- 4-6 Tbs Ghee for Frying (or canola Oil)
- 1 ½ cup sugar
- ¾ cup water
- ½ Tsp. cardamon powder
- 1 Tsp Rose water
- 1 ½ Tsp lemon juice
- 12 Pistachios, sliced
Instructions
Sugar Syrup
- In a large pot add sugar and water. Dissolve sugar on medium heat. The consistency should be sticky.
- Test: take ¼ Tsp, cool put it under your thumb and forefinger, it should be sticky when you separate the fingers.
- Add rose water, cardamon powder and lemon juice. Mix and keep it medium hot.
Dough
- In a bowl mix Khoya, flour, cardamon and baking powder.
- Pour milk to make smooth dough. Gently knead for a few seconds.
- Separate dough into 12-14 smooth balls. (Place the balls between your palms and roll to form smooth balls without any cracks)
Frying the balls
- Add the ghee (or oil) in a wok (or deep pot) on medium heat. Test: slide a small dough in the hot oil and see it rise to the top without getting brown.
- On medium heat slide all the balls, keep stirring and frying until they are uniformly golden brown.
- Remove and place the balls on a platter lined with paper towel (or in a colander)
- Cool for 3 minutes and slide them in the medium hot syrup. With a spoon move them about in the syrup and let them rest for 40 minutes.
- Serve in small bowls garnished with pistachios.