Gulab Jamun with Khoya
Gulab Jamun is known as one of the most popular Indian dessert, isn’t it? But the fact is, it’s not an Indian dessert. Aren’t you curious to know where did Gulab Jamum come from? Well, you will be surprised to know that Gulab Jamun came to India from Persia or modern day Iran with our Muslim sultans and badshahs. The Indian gulab jamun dish originated from an Arabic dessert called Luqmat Al-Qadi and became popular during the Mughal era.
The Origin of Gulab Jamun
This favourite Indian dessert originated in the Mediterranean and Persia where it is called as luqmat al qadi. Originally, luqmat al qadi (the original dish) is made up of dough balls deep fried, soaked in honey syrup and sprinkled with sugar but in India we modified the recipe and named it Gulab Jamun. According to the culinary historian Michael Krondl, both luqmat al-qadi and gulab jamun may have derived from a Persian dish, with rose water syrup being a common connection between the two.
Gulab jamun is traditionally made with khoya, which is the milk solids that remain after the moisture in milk has been evaporated. Khoya, also referred to as mawa, can be made from scratch or purchased in ready-made form. If khoya is not readily available, it can be substituted with a combination of powdered milk and either ghee or butter, since making khoya from scratch can be a time-consuming affair.
Gulab Jamun with Khoya
- Cooking pot
Ingredient for Khoya
- 1.25 Litre Whole Milk
Ingredient for Sugar syrup
- 2 Cup Sugar
- 1 1/2 Cup Water
- 1/2 Tsp Cardamom powder
- 1 Tsp Saffron
- 1 Tbsp Rose water
Ingredient for Jamun
- 1 Cup Khoya
- 3/4 Cup Grated Paneer
- 2 Tbsp All Purpose flour
- 1/4 Tsp Baking powder
- 1 1/2 Tbsp Pure Ghee
- 1 Tsp Cardamom powder
- 2 Tbsp Sooji rava
- 1 Cup Oil For deep fry
- 1 Cup Milk
Instruction for Khoya
- Take a Cooking pot, add the Whole milk and allow it to boil in a medium flame.
- Scrap the sides and stir occasionally in between to check the consistency.
- After 20 minutes, the quantity of milk will be decreased and turn thicker
- Now Stir frequently to prevent sticking to the pot.
- Now it will turn to chunky malai will semi solid structure.
- Turn off the flame and allow it to cool to room Temperature.
Instruction for Sugar syrup
- Mix together water, sugar and cardamom powder in a pot
- Boil the syrup until it turns to 1 string consistency.
- Add Saffron and Rose Water to the sugar syrup and set aside.
Instruction for Jamun balls
- Mix all the ingredients Khoya, grated paneer, Sooji, all purpose flour, baking powder and cardamom powder in a large bowl.
- Now add milk and gather together to form a dough with milk.
- Just gently mix and make small balls from the dough.
Frying Gulab jamun
- Heat 1 Cup of canola oil in a medium saucepan over medium-high heat until a candy thermometer inserted in the oil reads 350 degrees F.
- Slide 2 to 3 balls at a time into the oil and fry until golden brown on one side, 2 minutes. Turn balls over to continue to fry on other side, 2 minutes more.
- Transfer the balls to the warm syrup. Repeat with the remaining dough.
- Let the balls cool completely in the syrup, then refrigerate overnight before serving.