Gulab Jamun
Sweetness that penetrates the brain! India's national dessert known as the sweetest in the world
Description
A national dessert kneading milk solids (Khoa) and wheat flour into balls, frying at low temp, and soaking in a super-sweet syrup scented with cardamom and rose water.
Restaurants serving Gulab Jamun
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Khoa(milk solids or milk powder)
- Wheat flour
- Sugar
- Cardamom
- Saffron
- Rose water
- Frying oil
- Water
Instructions
- Heat sugar, water, cardamom powder, saffron, rose water; simmer until slightly thickened to make syrup.
- Mix Khoa (or milk powder), a little wheat flour, baking soda; add a little milk into a smooth dough, roll into crease-free ping-pong balls.
- Fry very slowly in very low-temp oil (or Ghee), rolling without burning until deep brown; toss into syrup while hot, soak for hours to finish.
Learn more Spice, substitutes, tips
Key spices
Cardamom、Saffron
Substitutes at Japanese supermarkets
Pancake mix and milk powder (as easy batter sub)
Pairing
Unsweetened Chai、Black coffee
Trivia
[Hardcore] 'Gulab' is Persian for rose, 'Jamun' derives from resemblance to Indian fruit (Jambul). The 'King of Mithai' absolutely essential for auspicious occasions like weddings and birthdays.
Eating tips & etiquette
[Unique Eating] Warm slightly in microwave before eating; eating it piping hot with syrup overflowing juicily is the most delicious!
Allergen
Dairy, Wheat