The Yummy Dumplings - Gulab Jamun
Gulab jamun requires no introduction. It is India’s most prominent dessert and is equally prevalent in different areas of South Asia. And did I say it is addictive!
well, you now know that- just look at those plump appetizing dumplings soaked in sugar syrup- a die for! It builds magic with your senses with all Indian flavours- khoya or milk solids, rose quintessence, saffron, and cardamom.
These fried dumplings are prepared with solid milk and flour and then and there dipped in sugar syrup. The syrup is flavoured with rose water and henceforth the name Gulab (rose flower).
It gets soft, juicy and has a melts in your mouth texture. This is a classic, succulent and decadent dessert you will never get exhausted of eating
There is never a celebratory occasion or a celebration without a bowl of this deep-fried goodness served along with sugar syrup.
Gulab jamun is a customary dessert and its origin is outlined from the Mughalai cuisine.
There are legends from medieval India about how gulab jamun was unintentionally made by the chef of Mughal king Shahjahan and it rapidly became a royal dessert.
Today it is found in each sweet shop across India and is served on all exceptional occasions.
Conventionally gulab jamun is prepared with khoya (smooth/Chikna khoya). Making khoya with fresh milk is a tiresome process and it takes hours to condense the milk.
But for a home cook, store bought mawa is a lifesaver particularly if you have guests. You could find mawa at Indian grocery stores in the freezer section.
Otherwise, you can likewise use mawa milk powder which is an ideal substitute if khoya is not available. Serve it in warm sugar syrup or with a blob of ice cream, enjoy!
These rose flavoured, sugar-infused dumplings are everybody’s most favourite dessert. Indeed, this is a remarkable dessert perfect for entertaining
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