Pakistan, India – Gulab Jamun

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by Dahiza Umar


WHAT IS GULAB JAMUN?

Gulab jamun is the dessert made up of milk, khoya and sugar with some flavored ingredients like rose and green cardamom to enhance the aroma of the dessert. It is served with the sugar syrup sometimes it is served without the syrup it depends on the personal preference.

The word Gulab is called as ROSE in urdu we called it as by its name because when it is prepared first time it is made by adding rose petals into it, to enhance the flavors and aroma of the sweet dish. It is so soft and juicy because it is soaked in the sweet syrup with some flavors like rose and than serve with the syrup or without syrup.

It is made by the milk, sugar, khoya, milk solids because it is included in the ”METHAI”, like other methai has Rasgolla, Kalakand, Jaleebi etc.

METHAI PLATTER

In Pakistan, any occasion is not completed without the meethai and the star of the show is ”GULAB JAMUN”, Every methai has unique flavor and taste with the sweetness having almost same ingredients. This is the only dessert that is never neglect by the consumers on the special ocasions it is consume all the day. Huge basket of meethai is served on Wedding all the day to the guest because here in Pakistan sweet is the symbol of celebration.

WHO INVENTED GULAB JAMUN

Gulab jamun is first prepared in the middle east Indian subcontinent, when Turkish traders introduce their sweet dish to the king of Mughal Empire and after some innovation and evolution this dish is evolved as gulab jamun.So it is said that place of origin of this dish is INDIAN SUBCONTINENT and evolved from MUGHAL EMPIRE.

NUTRITIONAL VALUES OF THE DISH

  • Calories : 112
  • carbohydrates : 78
  • protein : 9
  • Fat : 25

INGREDIENTS

  • half kg khoya (milk solids )
  • 6 Tbsp white flour
  • 4 green cardamom powder
  • 1 tsp kewra essence
  • 1/2 cup sugar
  • 1/2 liter water
  • 1 tsp Saffron
  • oil for frying
  • 4 tbsp almonds crushed
  • 4 tbsp pistachio crushed

METHOD OF COOKING

  • Take a mixing bowl and add khoya and flour into it and mix it well so the texture of the dough smoothed and creamy
  • Take small portion of dough and make small round balls of it
  • To make sugar syrup add water and sugar in a cooking pot and mix it.
  • Bring the boil of the syrup and than cook it for 10 minutes so the sugar dissolved and syrup is ready.
  • Add little saffron to it.
  • On a cooking pot add oil and fry the balls into the oil on low heat so the color appeared slowly , cook until light brown color appeared.
  • Add hot fried gulab jamun into the sugar syrup prepared before
  • Serve hot either with syrup of without syrup.

CUISINE : ASIAN, PAKISTANI

COURSE : DESSERT/ SNACK

PREPARATION TIME : 10 MINUTES

COOKING TIME : 20 MINUTES

SERVINGS : 4 TO 5 PERSON

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