Gulabjamun~The Recipe

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Starting with a  Thank you , to all who cared to respond my post through comments and Emails , and all those who tried to help me decide a picture for Click event, I am glad to send the one that got most of the votes..The first picture of  Gulabjamun from my previous post .

So this one goes for the Click event~Heirloom

sr_gulabjamun

This is a Recipe which remained in Drafts for the longest period, the reason being that store brought Gulabjamuns are so convenient to find here and also , these do  not cost a bomb. Moreover I find making sweets too unnecessary , since we hardly eat sweet stuff and  those in family who love sweets are “barred” from even looking at these, leave aside  eating , obviously due to health reasons. 

But then, I do occasionally give in to the temptation of some appreciation , from  the followers of my blog, when I share a particular recipe they keep asking for. Besides, the CLICK event is a huge driving force in itself, so when Jai and Bee asked for Heirloom…here I am with an old cherished Recipe of most cherished  Sweet(Mithai) of  Indians, with some cherished memories of my childhood(Oh No..Not Again !).

Amongst many memories of past , and most of them related to food, one scenario that still lingers around my mind is of a frail, elderly man, always dressed in white, come rain or sunshine, with his aluminum ,wide mouthed container, lined up with stacks of thin, elongated(yes elongated..almost like a finger) hot, perfectly browned, perfectly sweetened , melt in mouth gulabjamuns. Sundays were most cherished days of all, since it used to be a day when whole family sat in front of  Television to watch popular serials like Ramayana and Mahabharta, waiting for that elderly man to give a shout ”Radhey Ja Garam Jhamuh” roughly translated as Hot Gulabjamuns  of Radhey..yes the man was called Radhey !

All the kids around, made sure that they get their share of gulabjamuns and saved their petty pocket money to buy the hot, fresh, straight from the stove(a mobile stove, which burnt on low flame,that kept jamuns hot to the core) each piece costing 25 paise (1/4 of an Indian Rupee…don’t ask me to convert into pence /penny/ paiso..go figure it out). So a Rupee  used to fetch us four of those yummy sugar bombs , lined on a paper with a dash of sugar syrup. Enjoying those with family watching our favorite Tv. serials(At those times there were only handful of them being aired, that too mostly on Sundays…Ahh what a bliss it was !) was a feeling equivalent to being in Heaven..I swear !

For years we enjoyed his home made gulabjamuns in winter and monsoon, while some really creamy, garnished with pistachios, Kulfi was a Hot (Cool) favorite in summers. Yes, the Gulabjamuns used to give way for Kulfi in summers and till this date we are unable to figure out how did he managed to sale such a good quality stuff in pennies.

It was during that wonderful period of  my life that visiting maternal  side Grandparents was a regular affair in vacations. The memories of spending time with cousins and aunts , uncles and Naana Naani( grandparents) still moisten my eyes , everytime I think about it. My Maasi ( Mother’s Sister) always made sure that we kids thoroughly enjoyed our stay at grandparents home, by taking us out to playgrounds, gardens, Beaches, temples, Movies etc. religiously everyday of our stay there, year after year.

My Grandparents residing in Chembur, another Sindhi Populated area in Mumbai, the Jhama Store was at stone throw distance from their home. This particular Sweets shop is famous all around the place for its mind blowing Gulabjamuns, though bit costlier but good to taste at.

So no visit of ours would be called off without some of these brown sweets, and everytime someone visits us from Chembur, its almost mandatory that Jhama’s Speciality…huge Gulabjamuns are on their way, about to reach our homes to fill our minds with the sweet memories of our childhood as we sweeten our taste buds with huge bites of  soft spongy, hot and fresh , the one and only one…Gulabjamun……

UPDATE: Here is what I found about Jhama Stores….thought to share with you all 🙂

Jhama’s >>> Chembur
It gets its name from proprietor Jhamamal Lulla, a Sindhi refugee from Karachi who set it up in 1950. “Our family lived in the refugee camps nearby,” says 30 year-old Ravi, a third generation Lulla. His grandfather’s culinary skills and reputation for using ingredients of the highest quality, brought him regulars. Close to six decades later, Jhama’s has seven branches across the city but the Chembur branch is still patronised by Sindhi families.

Staffer for fifteen years, Naresh Chawla says a lot of movie stars are regulars. Amitabh Bachchan once named Jhama’s Gulab Jamuns in a list of his 7 favourite things. Then there’s Salman Khan, who picks up sweets while driving down to his Panvel farmhouse.

How to get there: The wide, red signboard cannot be missed on CG Road, near Chembur colony and Basant Cinema. Open from 11 am to 1 pm, Mondays to Sundays.(Source: Mid-Day )

So here they are , soaked in lots of sweet musings , Home made gulabjamuns…Enjoy !

There are number of recipes of Gulabjamun , easily searchable on internet, and as far as the recipe I follow, it is an easy breezy one, of course, only if you have some Mawa handy.

The Gulabjamun recipe is divided in two parts, one is making BALLS of flour and frying them. The other is making sugar syrup, not too thick nor too thin(sounds tricky, learn more  about sugar syrups here)

gulabjamun_uncooked

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Gulabjamun~The Recipe
 
Author:
Recipe type: Dessert
 
The most popular Indian Dessert, made from Khoya and dunked in sugar syrup
Ingredients
  • 500 gms of sugar( Though we found it bit too sweet for our taste, so adjust accordingly)
  • One and half cup of water(bit more or less)
  • 2-3 Cardamom pods
  • One spoon of milk (optional)
  • Few threads of saffron (optional)
  • 2-3 drops of rosewater(optional but highly recommended)
  • 250 gms of unsweetened Maawa (khoya-the condensed milk thickened till it turns into moist dough, preferably made from cow's milk, also known as Hariyali mawa)
  • 1½-2 tsp All purpose flour
  • 1tsp Cornflour
  • 1-2 crushed green cardamom
  • Oil for shallow frying
Method
  1. Mix about 500 gm of white sugar in one and half cup water and keep it for boiling.
  2. Add a spoonful of milk to remove the impurities (impurities if any , will form a scum on surface)
  3. Add 2-3 green cardamoms also in syrup for strong flavor, and a tad of saffron strings (optional)
  4. Boil until you get just a tad sticky syrup.Gulabjamun syrup is not very dense nor too dilute as in Rasgulla
  5. Strain the syrup, add rosewater when syrup is slightly cooled . Always remember two things while using rose water, do not add it while syrup is bubbling hot or on fire, and be particular about the quantity mentioned in every recipe, since even few drops of excess rosewater could lend a bitter taste to the final product.
  6. Mix all the ingredients, in a a wide mixing bowl or Thaal ,until soft textured dough is obtained (keep mixing until it is really soft)
  7. Make very small sized balls (bit larger than pebbles) coz they swell up after frying and soaking in syrup
  8. Make sure that the surface of dough balls is really smooth (no cracks please).In case the cracks refuse to go away, slightly wet your palms with water and roll the flour till absolutely smooth
  9. Now take little oil for frying in preferably flat bottomed pan, and heat the oil. But gulabjamuns are to be fried on LOW FLAME or else the surface will be browned while the core will remain uncooked. Some prefer to place an unsalted pistachio in the center of every gulabjamun while making balls, that way the core of gulabjamun is not left uncooked .
  10. Fry one or 2 gulabjamuns at a time and always remember to STIR THE OIL with slotted spoon AND NOT TO TOUCH GULABJAMUNS, which means keep swirling the oil without tossing or turning gulabjamun .
  11. Fry till light brown in colour, remove on tissue paper and repeat the procedure with rest of dough
  12. Now soak these in COOL syrup for few hours.They will surely swell up
  13. These can be stored in the same syrup till consumed
  14. If there are cracks in the balls before frying it will burst open while frying, in that case adding a bit of cornflour will surely help
  15. You can enjoy it hot or cold ,either way it is delicious

These are regular Gulabjamuns, in case you like Black Gulabjamuns then here is what you need to know: Gulab Jamun gets its brownish red color because of the sugar content in the milk powder or khoya. In other types of gulab jamun, sugar is added in the dough, and after frying, the sugar caramelization gives it its dark, almost black colour, which is then called kala jamun, “black jamun”.

Note: Making mawa from scratch is not difficult but time consuming Four cups of whole milk will boil down to about 6 ounces of mawa milk fudge (Source..wiki)

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43 thoughts on “Gulabjamun~The Recipe

  1. TAKDIR APTE says:

    EASY RECIPE TRIED AND GULAB JAMUNS WERE GREAT…… THANKS TO ALKA FOR SHARING THIS RECIPE

  2. Very tasty gulabi jamun

  3. Great recipe, not even hard to make.

  4. i am very thankful to you.i made meetha lolo.it came out soft and yummy for the occassion of nagpanchmi.i am very happy and surprised to see all the sindhi dishes.

  5. i was wondering if u could help with recepie of nankatai

  6. I am from ulhasnagar, in ulhasnagar we get many sindhi dishes in bazar, like sheera malpua, dal pakwan, gulab jamun, singar ji mithai and many more. But making these dishes at home in very interesting.I visited this site while searching for recipes, I like this site because i found all the sindhi dishes here. Thanks

  7. […] (when I have time). Here is a recipe and here is one (with beautiful pictures) and here is another one (for a very desi […]

  8. […] difference. My first experiment was a disaster, but I had high hopes and tried again! I followed Alka’s recipe and the gulab jamuns turned out awesome!! I used only cardamom for sugar syrup as my husband is not […]

  9. Hello Alka,

    Thanks fo rposting the recipe……however my gulab jamuns turned a bit hard on the outer surface……..any idea why ?……Followed the ingredients correctly……let me know your views , as it will help me to improvise on the same

    Puja

  10. How mouthwatering! I love these 🙂

  11. hey, thanks for the recipe. I don’t eat Gulab Jamuns but my husband loves them. I am sure I would try it from scratch one day Just For Him….!!

  12. mouth watering….yummy

  13. Hi,
    Your site is great,loved the ideas and sindhi recipes .I am a sindhi too and exicited to see this site.When will u back to blog again.waiting eagerly.
    thanks

  14. I stumbled here accidentally and after reading this post thought I should leave a comment. I am from Mumbai and my parents and my maternal grandparents, uncles, aunts, cousins live in Mumbai too. My Maasi used to live in Chembur for many years. My mum was a teacher for a long while and was teaching in the area back then. I came down to Chembur and what everybody called ‘Sindhi society’ often with my parents. My parents found the paneer from that area the best ever. We were addicted to Jhama out there and my parents still maintain it as a standard for judging any Indian dessert they happen to come across. I loved Jhama’s laddoos which still taste of pure ghee, gulab jamuns and burfi. Another favourite was malai patties from Kashi and rasgullas from Chandu.

    • Hi I am from chembur Sindhi society tõōóö… I saw this site accidentally too n it feels so gud to c chemburkars here.. Infact it feels like king old mates from school /uni :))
      Well done !!

  15. I wish someone can post a recipe for Sindhi Khorak – I would really appreciate it. Thanks

  16. Wow!! This tastes exactly like Jhama’s Jamun.. just prepared it as a part of the ICC.. (and I’m a born Sindhi too)!! I’ll always be indebted to you for this! -Naina

  17. Dr Rajesh Khatwani says:

    Almost all recipes for GJ mention use of 5 tbs maida for 250gm khoya.U have mentioned to use CF.I would like to know what diff CF will make to GJ??
    Thanks
    Dr Rajesh

  18. Thanks for nice recipe. I myself prepare Gulab Jamun in a slightly diff way. I add Maida only along with Chhenna. U have mentioned to add few drops of Rose water. In fact 1 tbs of Rose water OR few drops of Rose essence is needed to bring out flavor.
    Thanks for ur Gurudwara link
    Dr Rajesh Khatwani

  19. Wow Jhama! yummy …anyways I will be there at the shop in a few days… Alka my family too is a fan of Jhama. Their savories are equally to die for.

    Your Jamuns look almost dreamy ..slurp…

  20. The Gulab Jamun is a True WINNER!! Girl am I glad or not:-D Tight squeezy hugs.. i am so happy.

  21. […] Gulabjamun-The Sweet Sensation ~ Sindhirasoi […]

  22. Thats a great dish..always loved gulab jamun…great clicks as always alka..

  23. Hi Alka,

    Its so true, I myself do not have sweet tooth, but when it comes to Jhama, its Gulab Jamun, Singhar ji mithai (sevbarfi as some non sindhi name it), chabu halwo (the rubbery halwa) are irresistable, we have tries gulab jamuns of many other famous shops, Tharu and also other ones but none are like Jhamas. You bough me back those memories. Thanks for it. I just had a query as I don’t lve it India, what can I use instead of unsweetened mava.
    Thanks

  24. Nice recipe,but in shanghai we cannot get mava so can u suggest some better options for it …….

  25. Nice seeing a traditional sweet recipe on a blog. Chembur-Jhama-Jhamus always great. By the way whenever I am in India I get all sweets from there, my in laws are in Chembur. Lovely recipe.

  26. Hi Alka
    So nice to read your blog after a long time, you know you are such a good writer. I read the whole thing and wished there was more for me to read 🙂
    wellcome back

  27. Amazing click Alka. I usually make Gulab Jamuns from the mix. My grandmother used to make it from scratch but didn’t bother to know how she made it. My husband’s favorite sweet is this one and I’m going to try this authentic method the next time.

  28. Hi Alka ! its great to have u back. Gulab jamuns are great !! looks so appetising. Alka pls cn you give the recipe for laai, I like it very much I had tried making it but it never comes out white, it becomes brown or burns slightly. pls its Diwali time n. thanks a lot !!!

  29. gulab jamun is one of myf avourite and here iam drooling ..
    yummy pic..

  30. lovely writeup and a lovelier recipe… am drooling looking at the pictures…

  31. Good to see you back. I’ve been in a similar situation myself with moving and what not.
    Nice post, Gulab Jamuns are special to me as well and always remind me of my Nani. Keep posting Alka!

  32. bookmarked. i know i have to do this sometimes, but when i don’t know.. the process of reducing the milk to khoya is scaring me:-)

  33. ooh, tempting jamuns. Lovely click 🙂

  34. hey Alka,
    HOw have you been? Have you moved yet? The click is greatas usual. I love Gulab jamuns, I can have sweets anytime. But I do remember my Sundays too only thing here the whole family would have idli, dosa and wada bought from outside, every sunday while watching Mahabarat and then have curry chawara for lunch. they would be lazy sundays but the best part of the childhood since the whole family of 15 would be there in that one room.

  35. It looks so perfect, i am suddenly craving for one now!

  36. So glad to see a gulab jamun recipe from scratch Alka. Thanks a lot! 🙂

  37. Perfect! The recipe and the entry:)

  38. Great Click for CLICK! Gulabjamuns are mouthwatering and look perfect. So yummy!

  39. I used to make the finger resembling gulab jamuns. Have book marked this traditional recipe. Will try out this diwali.

  40. Good looking jamuns. I love the khoya made ones and I have a recipe on my blog too. The only difference is I do not add cardamom and corn flour.
    Great entry for CLICK as well.

  41. Love the jamoons they look perffect and yummy;

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