Gulab Jamun

Gulab Jamun (குலாப் ஜாமுன்):

Gulab jamun is a milk-solids-based dessert, popular in countries of South Asia . It is also common in Mauritius and the Caribbean countries. In Nepal, it is widely known as lal mohan, served with or without yogurt. It is made mainly from milk solids, traditionally from fresh milk.
Gulab jamun was first prepared in medieval India, derived from a fritter that Persian-speaking invaders brought to India. The word "gulab" is derived from the Persian words gol (flower) and āb (water), referring to the rose water-scented syrup. "Jamun" or "jaman" is the Hindi-Urdu word for Syzygium jambolanum, an Indian fruit with a similar size and shape.

Though Gulab Jamun mix is readily available in stores my mom prepares it by heating milk over a low flame until it gets eveporated fully and forms Khoya. So I also follow the same, I have first prepaed the Khoya/Mawa and later given you the receipe for Jamun.

                                   Gulab Jamun recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time:10 mins    |  Cook time: 2.5hrs     |  Serves: 4

Ingredients

                                        For The Khoya:

Milk - 1litre (full fat milk else combine sugarless condensed milk to quarter portion)

I have used 3.5% fat milk

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                                     For The Jamun :

Maida - 3tsps

Baking soda-1pinch

Milk - 1/2 tsp(home made khoya)

Oil - for frying

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                                            For The Sugar Syrup :

Sugar - 1 cup

Water - 1 1/4 cup

Rose essence - 1/4 tbsp

Elaichi powder - 1/4tbsp

Nutmeg powder- 1 pinch (optional)

Saffron - 3 strands (optional)

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Method: Preparation of Khoya

• First take a heavy bottomed vessel and boil milk. I have used Full fat milk, incase u are using ordinary milk mix sugarless condensed milk 1/4th quantity to it. The more fat is there the more thick khoya u yield. U can also buy sugarless khoya from the stores.
  
• After the milk boils and the froth comes up simmer the flame and keep mixing it slowly. Be patient because it will take nearly 2hours to get the khoya. Cook in a low flame always. Keep a laddle in the vessel so that milk doesnt boil and spill. This is the state after 30 mins.
  

• Stir at intervals when the milk froths.
  

• Scrap the milk solids from the surface of the vessel and put them inside, and allow it to boil. This is the sate after 1 hour.
  
• Stir and continue simmering, be patient. This is the yield after 1.5 hours.
  

• Now it will not stick to the vessel it will comes as a halwa after 2hours.
  
• Once u see it thick and there is no watery consistency switch of the stove and allow it to cool.Transfer into a box and you can store it in fridge for 1week . This can also be used in preparation of sweets.
  

Preparation of Gulab Jamun:

Certainly u will not have patience to prepare jamuns after this tiring khoya process, so keep it in fridge and start with it the next day.

• First take 1cup of khoya (250gms)  and crumble it well with ur hands. In a cup mix 3 tsp maida and 1pinch baking sodaa´and mix well. So that soda doesnt stagnate on one side. U can also add 2 tsp maida and 1 tsp fine rava /semolina and try.
  
• Now mix the khoya and maida well, sprinkle 1tsp milk and mix well and make it into a soft dough. In case u are using store bought khoya mix needed milk to make it into a dough.
  
• Mix it well with ur hands for softer jamuns. See to it there is no crack and u mix it evenly. If its too hard mix milk, coz it will be hard to bite finally.
  
• Now set it aside for max 30 mins and then roll into gooseberry sized balls. Roll it between ur palms softly. Dont press it much.See to it no cracks persist. Else ur jamuns will be broken.
  
• Now take a pan and add the sugar and water and allow it boil. It doesnt have to boil to string conssitency. Add the cardamon powder, rose essesnce, nutmeg powder after the sugar has dissolved completely.
  
• At the same time heat oil in a kadai and fr the jamuns and dry them in a kitchen towel Now add it to the sugar syrup slowly. Fry them till golden colour vanishes and a little red colour appears. Once u add them to jeera they will turn maroon. once the oil turns hot slow the flame and fr the jamuns to avoid burnt ones. 
  
• Dont crowd the vessel. Fry in batches. Also for the syrup use a wide mouth vessel to give space for all the jamuns to float and absorb syrup equally.
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• Allow the jeera to boil in simmer until u have finished adding all the jamuns. Now bring to boil by increasing the flame lighly and then switch off in 2mins. This step is done to make the jamuns absorb the jeera. Serve with nuts garnished or plain .