ISLAMABAD: Gulab Jamun holds the distinction of being one of the most celebrated and delectable desserts in Pakistan. However, its roots extend beyond Pakistani culture. Traditionally savoured as a post-meal sweet, this delicacy takes centre stage during festivals and weddings. Its global acclaim is a testament to its exquisite taste and unique presentation, making it a delight for dessert enthusiasts. Gulab Jamuns are small deep-fried balls immersed in a sweet syrup, exhibiting a rich golden-brown hue and an intense sweetness derived from the syrup.
Recipe
Here’s a simple recipe for making Gulab Jamun,
Ingredients:
For the Gulab Jamun balls:
1 cup khoya (milk solids)
1/4 cup all-purpose flour (maida)
1/4 cup paneer (optional, but adds softness)
A pinch of baking soda
2 tablespoons ghee (clarified butter)
2 tablespoons milk (as needed to knead the dough)
For the sugar syrup (gulab):
1 cup sugar
1 cup water
A few strands of saffron (optional)
1/2 teaspoon cardamom powder
1 teaspoon rose water
For frying:
Ghee or oil for deep frying
Instructions
For the Gulab Jamun balls:
Prepare the dough:
Grate or crumble the khoya and paneer.
In a mixing bowl, combine khoya, paneer, all-purpose flour, baking soda, and ghee.
Mix everything well, and if needed, add a little milk to make a soft and smooth dough. Be careful not to over-knead.
Shape the balls:
Divide the dough into small portions and roll them into smooth balls. Make sure there are no cracks on the surface.
Heat the oil or ghee:
Heat enough oil or ghee in a deep pan over medium heat for deep frying. Ensure the oil is not too hot; otherwise, the Gulab Jamun will brown quickly on the outside while remaining uncooked inside.
Fry the balls:
Carefully slide the prepared Gulab Jamun balls into the hot oil.
Fry them on low to medium heat until they turn golden brown. Ensure even cooking by gently turning them with a slotted spoon.
Drain excess oil:
Once they achieve a golden brown color, use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to absorb excess oil.
For the sugar syrup:
Prepare sugar syrup:
In a separate pan, combine sugar and water to make the sugar syrup.
Stir continuously over medium heat until the sugar dissolves completely.
Add flavourings:
Add saffron strands, cardamom powder, and rose water to the sugar syrup. Allow it to simmer for a few minutes until the syrup slightly thickens.
Serve:
Serve Gulab Jamun warm, and you can garnish with chopped nuts if desired.
Enjoy your homemade Gulab Jamun!
