Gulab Jamun is one of Indian sweets most famous, basically they are the balls of flour and milk powder fries. The gulab jamun originates from an Arabic dessert, the Luqmat Al-Qadi (Arabic for "the judge's bite"), which became popular in the Indian subcontinent during the Mughal era. It is often used syrup of rose water, but also the saffron syrup and honey are very common. In addition, the cake became popular in Turkish-speaking areas, following the expansion of the Ottoman Empire.
Gulab Jamun Recipe
Prep Time: 30 mins ♥ Cook Time: 20 mins ♥ Total Time: 50 mins ♥ Yield: 4 servings
3 cups milk
2 cups cheese
1 cup plain flour
3 cups milk
3 tbsp butter
2 tbsp cashew, almonds, pistachio
Pinch of baking soda
Few saffron strands
2 tbsp sugar
3 cups water
4 tbsp clarified butter
1 tsp rose essence
2 tbsp coconut powder
Boil the milk in a bowl till it reduces to half cup. Cool and mix milk powder, flour, cheese, sugar, butter, and baking soda. Mix and make it smooth. Leave it for an hour.
Knead the dough firmly and divide in equal portions. Press the dough ball with your thumb and fill the nuts mixture and roll them into round balls. Refrigerate for 15 minutes.
Heat the butter in a frying pan on medium heat. Deep fry the balls over a slow flame until golden brown in colour. Let the fried balls cool and keep aside.
In a pan, add water, sugar, cardamoms and saffron and simmer over a slow flame until the sugar is dissolved. Filter and add rose essence.
Put the fried balls in this solution and soak for 30 minutes. Before serving roll them over dry coconut powder and serve.