Gulab juman the jewels in the crown of Indian sweets, few shine as brightly or are as universally cherished as the gulab jamun. This decadent dessert presents itself as a deep, golden-brown sphere, often still warm and glistening with a delicate syrup. To the first bite, it offers a slight resistance before giving way to an impossibly soft, melt-in-the-mouth interior that is both rich and spongy. The primary flavour is a deep, caramelised sweetness from its reduced milk base, which is then perfectly complemented by the perfumed embrace of rose and cardamom-infused sugar syrup. It is a harmonious blend of texture and aroma that makes it an irresistible finale to any meal.
More than just a confection, gulab jamun is deeply woven into the fabric of celebration and comfort across the Indian subcontinent. It is an indispensable presence at festivals like Diwali and Eid, at weddings that mark new beginnings, and at family gatherings where it signifies warmth and hospitality. Its name, translating to “rose berry,” aptly hints at its rose-scented syrup and berry-like shape. Found everywhere from bustling street stalls to the menus of the most sophisticated restaurants, this humble sweet transcends regions and generations, evoking a sense of shared joy and nostalgic comfort that is the true essence of Indian mithai.
Origin and Background:
While the exact origins of gulab jamun are shrouded in the mists of time, its culinary lineage is widely traced back to Persia. It is believed to be a descendant of a similar dessert called luqmat al-qadi (translated as “the judge’s morsel”), which were deep-fried dough balls soaked in honey or syrup that travelled to the Indian subcontinent with Persian-speaking invaders and merchants. These early recipes, however, were typically made with a flour-based dough. The key innovation that defined gulab jamun occurred in the Indian subcontinent, where resourceful sweet-makers, or halwais, substituted the flour with khoya (also called mawa), a rich, solid milk reduction that was abundantly available. This substitution created a far richer, denser, and melt-in-the-mouth texture that became its signature.The dessert’s evolution and name were solidified during the Mughal era, a period known for its culinary refinement and fusion of Persian and Indian traditions.
The Persian words “gulab” (rose water) and “jamun” (a dark purple Indian berry which the sweet resembles in size and shape) were combined to christen the creation. From the royal kitchens, gulab jamun trickled down into local sweet shops and became a pan-Indian phenomenon. Its incredible popularity ensured it was embraced across regions and communities, becoming an essential celebratory sweet for festivals like Diwali and Eid, weddings, and family gatherings, ultimately cementing its status as a timeless classic in the canon of South Asian sweets.
Main ingredients for making Gulab Juman:
Khoya (Mawa): This is the heart and soul of traditional gulab jamun. It is made by slowly simmering full-fat milk for hours until all the moisture evaporates, leaving behind solid milk solids. This process caramelizes the milk sugars, giving khoya (and thus the jamun) its characteristic rich, slightly sweet, and deeply milky flavour. The quality of the khoya directly determines the final texture and taste. It provides the dense, melt-in-the-mouth quality that defines a perfect jamun.
Milk Powder: A very popular and reliable modern shortcut to using khoya. Fine, full-cream milk powder is combined with a rising agent and bound with a liquid to create a similar dough. It is much quicker and more accessible for home cooks, yielding excellent results. The milk powder rehydrates and cooks during frying and soaking, creating a soft and porous texture.
All-Purpose Flour (Maida): Used in a very small quantity, its primary role is as a binding agent. Since the khoya or milk powder dough can be slightly fragile, the flour provides just enough gluten structure to hold the dough balls together during the frying process, preventing them from breaking apart in the oil. Too much flour can make the jamuns hard.
Baking Soda: A tiny pinch is crucial. As a leavening agent, it creates tiny gas bubbles within the dough when it reacts to the heat of the oil. This causes the jamuns to expand slightly and become porous, soft, and fluffy on the inside. This porosity is essential, as it allows the sugar syrup to be absorbed deeply into the center of the jamun.
Milk/Cream: Used in small, careful amounts solely to bring the dry ingredients together into a soft, smooth, and pliable dough. The key is to add just enough to form a dough without making it sticky. Over-kneading or adding too much liquid can make the jamuns dense and hard.
Sugar: The base of the syrup. White granulated sugar is most common as it creates a clear, light-coloured syrup that allows the rose and cardamom flavours to shine. The sugar is dissolved in water and boiled to a specific consistency.
Water: The medium for the syrup. The ratio of sugar to water is important; it’s typically a one-to-one or slightly thicker consistency. The syrup must be warm when the fried jamuns are added to facilitate absorption.
Green Cardamom: This spice is lightly crushed to break open the pods and added to the simmering syrup. It infuses the syrup with a warm, aromatic, and slightly citrusy flavour that is a classic and essential counterpart to the sweetness and the rose aroma.
Rose Water: This is the ingredient that gives “gulab” (rose) its name. It is a delicate floral essence made by steam-distilling rose petals. It is always added to the syrup after it has been taken off the heat. Adding it while the syrup is boiling will cause its delicate fragrance to evaporate. It provides the unmistakable, perfumed signature aroma of the dessert.
Saffron (Optional): A few strands are soaked in a tablespoon of warm milk and then added to the syrup. It imparts a beautiful golden-yellow hue and a subtle, luxurious flavour and aroma.
Ghee or Oil (for frying): Ghee (clarified butter) is traditionally used for frying as it adds a rich, nutty flavour that complements the khoya. However, neutral-tasting oils like sunflower or vegetable oil are very commonly used for their convenience and because they allow the other flavours to remain prominent. The frying temperature is critical; the oil must be on medium-low heat to cook the jamuns all the way through without burning the exterior.
Ingredients(with quantity):
1 cup full-cream milk powder
¼ cup all-purpose flour (maida)
½ tsp baking soda
2 tbsp melted butter or ghee
Milk (as needed, approx) ¼ cup + 2 tbsp)
Oil/Ghee for frying
For the Syrup:
For making syrup you need to add
1.5 cups sugar
1.5 cups water
4-5 cardamom pods, crushed
1 tsp rose water
Steps:
1. Make the Syrup First: Combine sugar and water in a wide pan. Heat until the sugar dissolves. Add cardamom, let it simmer for 5-7 minutes until slightly thick. Turn off heat, add rose water, and keep the pan warm.
2. Make the Dough: In a bowl, mix the milk powder, all-purpose flour, and baking soda well. Add the melted butter/ghee and rub it into the dry mix.
3. Add Milk: Slowly add milk, a tablespoon at a time, and gently mix. Form a soft, smooth, and slightly sticky dough. Do not over-knead. Cover and let it rest for 5 minutes.
4. Shape the Balls: Grease your hands. Pinch small portions of the dough and roll them into smooth, crack-free balls.
5. Fry on Low Heat: This is the most important step. Heat oil in a pan on low-medium heat. To test the temperature, drop a tiny piece of dough in; it should slowly rise to the top without burning. Fry the balls on low heat, rolling them around constantly for even cooking, until they are deep golden brown.
6. Soak: Drain the fried jamuns and immediately place them into the warm syrup. Let them soak for a minimum of 2 hours. They taste best when they’ve soaked for longer.
