Gulab jamun, soft deep-fried dough balls soaked in flavoured sugar syrup was invented in the regions of Persia. Originally known as ‘Luqmat al Qadi’, it was introduced to India by the Mughal rulers. Its etymology can be attributed to the Persian word ‘gol’ and ‘ab’ which respectively meant flower and water which referrs to rose flavoured sugar syrup while ‘Jamun is the Hindi-Urdu word for the popular Indian fruit (java plum /black plum) which\bears a strong resemblance to this delectable sweet in appearance.
Another theory traces its origin to the kitchens of Shah Jehan, where the royal chef inspired by Persian bamieh and the Turkish tulumba invented this sinful treat. However, it is clear from both theories that Gulab jamun had strong Persian roots and has evolved over time and travel across regions.
The panner Pantua of Bengal and the Rajasthani Jamun Ki Sabji, Jurre Ka Rasagulla of Jabalpur all reveal the strong regional influence thus creating a culinary fusion fit for the royalty. Versions were also prepared to appease the British such as Ledikeni or Lady Kenny. This was a sweet prepared in honor of Lady Canning during her visit and stay at Calcutta in the 19th century by Bhim Chandra Nag, a legendary sweet shop in Kolkata.
Preparation of this delicious soft sweet has become ‘instant ‘now with the invention of the Gulab jamun mix with milk powder as the base. However, the taste and texture of the traditional preparation using ‘khoya”/’khova’/” mava” remain unsurpassed.
GULAB JAMUN RECIPE:
Ingredients for the Jamuns:
- Khoya 500 gm
- Maida 150 gms
- Cooking soda in a pinch
- Cardamom powder 1 tsp
- Oil for frying
- Ghee 2 tbsp
Preparation Method:
- Mix all ingredients and knead well till soft and smooth. Roll into lemon size balls.
- Heat oil and ghee till medium hot
- Slide the dough balls gently. Allow cooking without disturbing. When they start to float in oil, gently turn then around such that they cook evenly on all sides. Fry on medium to low flame. When golden brown, remove from oil and drain.
Ingredients for the Syrup:
- Sugar 500gms
- Water 200 ml
- Rose water 2 tbsp
- Cardamom powder 1 tsp
- Kesar /saffron few strands
Preparation Method:
- Boil water and sugar till it cooks to Single string consistency. Add the flavours and cool till warm.
Add the warm Gulab jamuns to the warm syrup. Sprinkle the saffron/kesar and serve warm or cold.
NOTE
1. The weights and measures are important for this recipe
2. Kneading should ensure the soft and pliable dough
3. While frying, do it on medium heat. Do not disturb the balls till they begin to float.
