Sweets are an integral part of
the Indian culture.
Sweets have an important part in any festival celebration in India - be it
celebrations or any other function, sweets are a must!
These round, dark, syrupy jamuns taste as good as they look. What's more,
they make a versatile gift. They can be had on any occasion, anytime of the
year and they are sure to satisfy any sweet tooth. A majority of sweetmeats
are milk preparations usually soaked in syrup.
Gulab Jamun is one of the favorite Indian desserts. They are golden brown
balls in flavored sugar syrup. They are served warm or at room temperature.
They are also available ready-made here in the Indian grocery stores in cans
or if you are there are instant mix that you can buy and make following the
instructions. You can also go to the sweetmeat shops and buy them fresh.
, Calcutta and
for Gulab Jamuns.
30 gms. Indian Cottage Cheese, 300 gms. Sugar, 1½ tbsps. All
Purpose Flour, Vegetable Oil for frying, ¼ tsp. Baking Soda and 150
gms. Dry Milk.
1. Mix Khoya, Chenna, soda bi-carb and a little water to make it
into a soft dough.
2. Divide into 10 equal portions. Shape into small balls (these
balls can be stuffed with saffron and khoya).
3. Dissolve sugar with equal quantity of water and bring to a
boil. Keep stirring till the syrup thikens. Set aside.
4. Heat oil in a Kadai. Deep fry prepared balls on a slow flame
(else gulab jamuns will remain uncooked from inside) till golden in
5. As the balls turn golden brown, remove them and drop them
into the warm sugar syrup for 15-20 minutes.