Gulab Jamun Making Tips: Gulab Jamun’s name brings a sweet taste to your mouth. This traditional dessert has become an integral part of Indian festivals, special occasions, and family gatherings. Dip the soft and juicy Gulab Jamuns in sugar syrup to experience their heartwarming taste. Gulab Jamun has its own importance, especially in South Indian cuisine. Here, we will explain how Gulab Jamun holds a special place in South Indian culture and how to make its taste even better.
What is Gulab Jamun’s specialty?
The specialty of Gulab Jamun lies in its sweetness and softness. We prepare them entirely from milk and khoya, then fry them on a low flame. Dipped in fresh sugar syrup, their sweetness and taste intensify significantly.
The round shape and its floating in the syrup are what gave Gulab Jamun its name, not the rose itself. Traditionally, people only made Gulab Jamun on special occasions, but today, you can easily find it in every Indian sweet shop.
The importance of gulab jamun in South Indian cuisine
People typically mention Idli, Dosa, and Sambar when discussing South Indian cuisine. But South Indian cuisine is extremely diverse, even in the world of sweets. Gulab Jamun becomes especially important during festivals and special occasions in South India.
This symbol represents sweetness during festivals and special occasions.
It is a tradition to make sweets on every major festival in South India, and Gulab Jamun is an integral part of this tradition. Be it Diwali, Pongal, or someone’s wedding, Gulab Jamun becomes a symbol of sweetness on every occasion.
How do you make gulab jamun? A Perfect Recipe
Ingredients:
Ingredients Quantity
Khoya 250 g
Maida 2 tbsp
Milk 2 tbsp
Ghee (for frying) is required.
Sugar 250 gms
Water, 1 cup
1/2 tsp. cardamom powder
Method of Preparation:
Mixing khoya and maida: Firstly, mix khoya and maida together and knead it well. Add some milk to it so that the dough becomes soft.
Making round balls: Now prepare small round balls from this mixture.
Frying: Fry these balls on a low flame until they turn golden brown.
Preparing syrup: Boil sugar and water together, then add cardamom powder to it.
Dipping in syrup: Dip the fried Gulab Jamun in hot syrup and leave it for 1-2 hours so that Gulab Jamun absorbs the syrup well.
Gulab Jamun Serving Tips
You can serve gulab jamun either hot or cold. If you want to serve it cold, then keep it in the fridge to cool. At the same time, the combination of vanilla ice cream with hot Gulab Jamun gives a wonderful taste.
