My favourite accompanying dessert for a puri and kadalai curry meal is gulab jamun. While I think this sweet originated from Punjab, it is very popular around Asia. Having a sweet tooth, I simply love this dessert though we hardly make it in our house anymore. Today, I will share my mother’s version of gulab jamun.
Time taken: 30 mins
Makes 12 or 15 gulab jamun
- Milk powder – 6 tbsp
- Wheat flour – 2 tbsp
- Baking powder – ¾ tsp
- Oil, for deep-frying
- Water – ¾ cup
- Sugar – ¼ cup
- Kesari powder – pinch
- Rose essence – few drops
- Mix the milk powder, wheat flour, baking powder and stir in a little water to knead the dough.
- Make small balls from the dough and place them on a plate. Let them rest for about 5 mins.
- Heat some oil in a pan on low heat.
- Once the oil is ready for deep-frying, drop a few of the balls at a time and deep-fry them. Ensure that they turn golden brown on all sides by turning them around.
- Remove from pan and place them on a plate with grease absorbing paper.
- In a sauce pan, boil ¾ cup of water with ¼ cup of sugar, a pinch of kesari powder and a few drops of rose essence.
- Once the syrup comes together, remove sauce pan from stove and transfer syrup to a bowl.
- Transfer the gulab jamun from the plate to the syrup bowl.
- Cover the bowl and let the gulab jamun absorb the syrup for some time.
- Serve warm
Recipe source: Raji Thillainathan.