Gulab Jamun

The first time I ever had Gulab Jamun was at a friend’s home during Diwali celebration. They were so delicious I begged her mother to share the recipe. She also explained what the name meant. You see, in Hindi, "Gulab" means rose and "Jamun" refers to the delicious java plum.

Gulab jamuns are delightful, deep-fried balls soaked in fragrant rose syrup. A staple at weddings, parties, and festivals across India—alongside kheer—they're also perfect for casual gatherings! There is no Diwali celebration without these sweet treats!

Ingredients

1 cup of whole dry milk powder

2 tablespoons all-purpose flour

1/8 teaspoon baking powder

1 tablespoon ghee (drawn butter)

5 to 6 tablespoons whole milk

1 cup sugar

1-1/4 cups of water

2 green cardamom pods, crushed

1/8 teaspoon rose essence or 1 to 1-1/2 teaspoons rose water

1/4 teaspoon lemon juice

Optional: Chopped pistachios and rose petals

 Oil for deep-fat frying

Directions

In a large bowl, combine milk powder, flour, baking powder and ghee. Gently stir in milk, 1 tablespoon at a time, to form a stiff dough. If the dough is sticky, gently mix using greased hands (do not knead). Cover with a damp towel; let stand for 5 minutes.

Meanwhile in a large saucepan, combine sugar, water and cardamom pods over medium-high heat. Bring to boil. Reduce heat; simmer, uncovered, until syrupy, 6-8 minutes. Remove from the heat. Stir in rose essence and lemon juice.

With greased hands, roll dough into 1-in. balls, making sure there are no cracks in the dough. In an electric skillet or deep-fat fryer, heat oil to 350°. Fry balls, 4-5 at a time, until golden brown on all sides. Remove to paper towels to drain and cool for 1 minute. Add to sugar syrup. Repeat with the remaining dough.

Allow jamuns to soak in syrup at least 2 hours or cover and refrigerate overnight. Arrange jamuns in a serving bowl, drizzle with extra syrup from saucepan. If desired, garnish with pistachios or rose petals. Serve cold or warm.

 

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing, with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts degree in Business Management, then a degree. Mass Communication and Cyber Analysis from Ashford University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a political operative who has worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs ranging from art to life coaching, food, writing, Gardening, and opinion or history pieces each week.                                                                                                                                            

Indian Cuisine, Kilbride, Potpourri of Frugality