GULAB JAMUN

Introduction

Gulab Jamun is one of the most loved traditional Indian desserts, known for its soft, melt-in-the-mouth texture and rich sweetness. It is made from khoya (reduced milk solids) or milk powder, shaped into small balls, deep-fried until golden brown, and then soaked in a fragrant sugar syrup flavored with cardamom, rose water, or saffron.

Ingredients:

 200 gms                 Refined flour

50 gms                   Sooji

200 gms                 Khoya

5 gms                     Baking soda

200 ml                   Milk

1 ½ lit                    Ghee ( for frying)

6 nos                      Green Cardamom (powdered with sugar)

10 strands              Saffron

400 gms                 Sugar

500 ml                    Water 

Method :

1. Combine sugar and water in a pan and bring to a boil to create the syrup. Remove the scum and take it off from heat, add cardamom, and set aside to cool.
2. In a mixing bowl, combine flour, khoya, sooji, and baking soda. Mix gently to form a soft dough, avoiding over-kneading.
3. Cover and rest for 30 minutes.
4. Divide the dough into 30-35 portions and gently shape them into round balls.
5. Heat ghee on low flame and gently fry the balls until they turn golden brown.
6. Transfer the fried Gulab Jamuns into the cooled sugar syrup. Once all the Gulab Jamuns are added, bring the syrup to a boil again briefly, then remove from heat.
7. Serve the gulab jamun by garnishing with your slivers of nuts toppings

Chef Tips

• Always fry on low heat to ensure even cooking from inside.
• Do not over-knead the dough; it can make the jamuns hard.
• Ensure there are no cracks in the balls to prevent breaking while frying.
• The sugar syrup should be warm, not too hot, when adding the fried jamuns.
• Adding a few drops of rose water enhances the flavor.

Serving Suggestions

• Serve warm for the best taste and texture.
• Garnish with slivered almonds and pistachios.
• Pair with vanilla ice cream for a modern twist.
• Perfect for festivals, celebrations, or after-meal desserts.

chef of the day

The student, Mr. LIKITH of BCTCA 6th sem is selected as “Chef of The day” for his disciplined work ethic, attention to detail, and extensive culinary knowledge have earned him this title at IIHMCA.

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