Gulab Jamun

A festive feast feels truly complete when a bowl of warm, syrup-soaked Gulab Jamun is served at the end. This much-loved Indian sweet gets its name from its appearance and fragrance. The word ‘Gulab’ refers to rose or the delicate aroma of rosewater, while ‘Jamun’ refers to the Indian blackberry, whose round shape and deep colour resemble those of this delightful dessert.

The history of Gulab Jamun is often associated with the influence of fried, syrup-soaked sweets from Persia and West Asia. However, there is no definitive consensus about its exact origin or inventor. Over the years, the recipe has evolved in kitchens across different regions, making it an inseparable part of festive celebrations, weddings, and family gatherings throughout the Indian subcontinent.

Ingredients

• Soft khoya (mawa) – 200 g

• All-purpose flour (maida) – 3 tbsp

• Baking soda – A small pinch

• Milk – As required

• Sugar – 1½ cups

• Water – 2 cups

• Green cardamom – 3

• Rosewater – ½ tsp

• Shalimar's Sunflower Oil – For deep-frying

  
  

Method

1. Prepare the sugar syrup: Combine sugar, water, and cardamom in a pan. Bring to a boil and simmer for 5–7 minutes to make a light sugar syrup. Turn off the heat and add the rosewater.

2. Prepare the dough: Mash the khoya until smooth. Add the all-purpose flour and baking soda, and mix well.

3. Shape the jamuns: Gradually add milk, a little at a time, and knead gently to form a soft dough. Divide it into small portions and roll them into smooth, crack-free balls.

4. Fry the jamuns: Heat Shalimar's Sunflower Oil in a kadai. Reduce the heat to low and gently fry the balls, turning them slowly until they become evenly golden brown.

5. Soak in sugar syrup: Remove the fried jamuns from the oil and let them rest for about two minutes. Then transfer them into the warm sugar syrup.

6. Serve: Allow the Gulab Jamuns to soak for at least two hours so that they absorb the syrup and become soft and flavourful. Serve warm or at room temperature.