Gulab Jamun (Queen of Pakistani desserts)

Gulab jamun is a dessert often eaten at festivals or major celebrations such as marriages, Diwali (the Indian festival of light) and the Muslim celebrations of Eid ul-Fitr and Eid al-Adha. There are various types of Gulab jamun and every variety has a distinct taste and appearance.

Gulab jamun also known as "waffle balls," is a popular dessert in countries of the Indian Subcontinent such as India, Pakistan, Nepal and Bangladesh. It is made of dough consisting mainly of milk solids (often including double cream and flour) in sugar syrup flavored with cardamom seeds and rosewater or saffron. These days, Gulab Jamun powder is also commercially available, so the dessert can be prepared easily. Gulab jamun is common at weddings. I would prefer to make it  from scratch.

The term gulab jamun comes from Persian, gulab, "rosewater" referring to the rosewater-scented syrup, and  Jamun, from the urdu  & Hindustani language), a South Asian fruit with a similar size and shape.

Gulab jamun originates from an Arabic dessert, Luqmat Al-Qadi (Arabic for "the judge's bite"), that became popular in the Indian Subcontinent during the Mughal era. Rosewater syrup is often used; however saffron syrup and honey are also common. The dessert also became popular in Turkish-speaking areas, spreading to the Ottoman Empire.

Here I would like to describe how much i know about preparation of gulab jamun.

Ingredients:-

For milk balls

1 level cup dry milk powder (I prefer Nido)

1 tablespoon fine flour (all purpose flour)

1 tablespoon butter oil or ghee

1teaspoon baking powder

1 large egg slightly beaten

Oil for deep frying

For Sugar Syrup

1 cup sugar

2 cups water

5 to 6 pods of small cardamom

How to

1) Heat oil in heavy bottom pan to low.

2) Mix water, sugar, and cardamom in a pan and bring to boil then turn heat to very low and leave to simmer. Turn off heat before adding fried balls.

3) In a plastic or glass bowl mix dry milk, baking powder and flour.

4) Add ghee and mix using finger tips.

5) Add egg and knead in circular motion with low pressure until it come together and look like a ball. Dough should not be dry it should has some shine after kneading.

6) Now it's time to wash your hands and wipe. Apply 1 teaspoon (or two) oil on a plate using your hand.

7) Divide dough into 18 or 16 small balls. As you roll a ball place it on oiled plate. As balls ready slide them to preheated oil for deep frying. ( don't worry this oil won't be scented after this frying it can be used for other cooking as well).

8) At this stage these balls are very delicate so please don't use any spoon to stir just move frying wok gently in circular motion.

9) After a minute or two as you see the change in color and size of balls now use slotted or wired spoon and fry turning continually on low heat.

10) As they come to desired colour as shown in picture take them out and transfer in very hot sugar syrup (removed from stove). Move pan three to four times and let them soak syrup for 15 to 30 minute. Transfer to serving dish  serve hot or cold it's up to you.

 Problems & their Solutions:- 

 some time balls are not smooth they have cracks, cause...  use of too much milk powder heaped  or some time tightlly packed cup of milk powder or may be small or medium size egg. If it occures to you just beat another egg and add 1 tablespoon at a time until you get  smooth dough. Wash your hands, wipe and slightly oiled before making balls.

When fry oil should be heated very low and turn continually for getting even color and size. 

When transfer to syrup, syrup should be hot but removed from  heat source.   Otherwise result would be a soft center gulab jamun with a chewy outer.

If going to try best of luck in advance : )