Gulab jamun – A Festive Sweet
Sweet for Festivals
Many years ago, people would celebrate events and treat themselves to different sweets. Those sweets were at the heart of the celebrations. Among them, ‘Barfi’, ‘Rasgulla’ were the ones famous with the sweet lovers, but one sweet that particularly stood out and still does is the ‘Gulab jamun’. Yes, you read it! The English call it the ‘fried and sweet dumplings, but the point here is that Gulab jamun itself is a proper noun. Why call it by a fancy English term if it has its own proper name? Nevertheless, Gulab jamun is a well-known sweet in the Indian subcontinent, and of course that includes Pakistan. It has two shapes round and little long and it is light and dark brown in color. The key ingredient of Gulab jamun is milk powder and solid milk (also known as khoya in Urdu). First small balls are made with a mixture of milk powder then it goes from deep frying process. After that it is soaked in sugar syrup.
Much of the Gulab jamun is savored cold and they flavor finest in their freshest form. No fête or jollity is whole without Gulab jamun. It’s safe to say that Gulab jamun gets all the attention in any social celebration. If there is a matrimonial to be declared or an elated occurrence of new birth, family or office, Gulab jamun is bought from the sweet shop and distribute among relatives and neighbors. Also, Gulab jamun is believed to be the sugary of the blessed month of Ramadan. It is consumed at the time of infringement of the fast and is reflected as an imperative share of the menu.
A perfect Gulab jamun demands a day off. You simply can’t exult in the sweet if you’re having a saline daytime. Air into your beloved melody station and let the melody give your concentration a fine shiatzu. Chill! With a clear mind have the desired amount of the Gulab jamun, and decide on sharing it with a pal or family member because sharing sweets promotes sweetness among the folks. It’s always nice to share any sweet, and ultimately happiness is only better when shared. Nothing is lost by spreading joy, even if it takes a few pennies to buy someone something as common as Gulab jamun. One interesting thing is the readily availability of this sweet. You turn a corner on any street and there you’ll see a roadside vendor making Gulab jamun. The demand and supply curve model is applicable here intrinsically; a lot of demand of this sweet yields a large supply throughout the whole year.
Gulab jamun is the best sweet to present on any occasion due to its intense likeability in Pakistan. The lip-smacking Gulab jamun is best served cold or warm dipped in sugar syrup. Your Gulab jamun is set. Now, there are abundant conducts to bother your Gulab jamun; the most forthright being the one where you grip your spiral and nibble it till it finishes or drops off!
To sum up, Gulab jamun has its own roots in the history of the Indian subcontinent. Those roots date back a long period of time. This fact itself is enough to crown Gulab jamun as ‘the queen of sweets’. I rest my case.
How to Make Gulab Jamun
By the time passes gulab jamun has got different recipes and people select according to their need. All recipes have a good result. So if you want to know how to make gulab jamun, you must need to track an authentic recipe with a due care.
For Gulab Jamun
- ½ kg Solidified milk (khoya/mawa)
- 2 tablespoons Flour
- 2 tablespoons Cooking oil
- ½ teaspoon Baking powder
- 1 Egg
- ¼ teaspoon Green cardamom powder
- 50 gm Almond, chopped
- For frying Oil
- 4 Silver paper, for decor
For Sugar Syrup
- 2 cups Water
- 2 cups Sugar
- 2 Green cardamom
- In a bowl put solidified milk, flour, cooking oil, egg, baking powder and cardamom powder.
- Mix all ingredients by using hand until incorporate.
- Make small balls of this mixture and fry in oil on low flame until golden brown. Remove from oil.
- For Sugar Syrup: Cook sugar and cardamoms in water. When sugar melts and mixture thicken a little, turn the flame off.
- Soak the freshly fried gulab jamuns in warm sugar syrup. Garnish with almonds and silver paper.
Trick for Perfect Gulab Jamun
I often get a common query from people, “why gulab jamun was hard from center”? a common mistake is done by the new cooks while frying them. They fry gulab jamun on high flame and as result it get brown color from outside quickly while center still have solid uncooked dough. So, always keep in mind, the temperature of the oil for frying has to be on low-to-medium heat.