Quality Living Styles

Dessert Recipes for Special Occasions

Goolab Jamun

Delicious goolab jamun

Delicious Goolab Jamun ready to be eaten

This sweet, tasty, finger shaped delicacy is also known as Goolab Jamboo. It is a very rich and similar to a doughnut. This sweetmeat can be made in 45 minutes for the quantity in the recipe below. If you have friends or family to help it goes even quicker as there are a few steps involved. This takes a little more work than the previous sweetmeats.

Diabetics should exercise care and rely on your doctors advise about whether you can eat this rich dessert. Many of the ingredients are high in calories and includes, butter and sugar. Please consider using more healthy alternatives to ingredients like sugar, butter and milk.

I am in the process of creating a recipe that is more health friendly. For now, check out this version of Baked Goolab Jamun With Yogurt.

Prepare all the utensils you will need ahead of time. For frying you will need 2 sets of slotted spoons as well as long handled spoons. One set is to help scoop fried goolab jamun onto slotted spoon. The other set is to remove the jamun from the syrup

Prepare a tray to receive the goolab jamun and layer the bottom with about a cup of dessicated coconut. As you continue to add jamun to the tray sprinkle a fresh dose of coconut. This prevents sticking and gives a nice appearance.

Ingredients

  • 2 ½ cups all purpose flour
  • ½ cup channa/chick pea/gram flour
  • 1 tablespoon semolina/farina/suji
  • 1 tablespoon ground elachi/cardamom
  • 2 teaspoons ground nutmeg
  • 3 teaspoons baking powder
  • 1 tin condensed milk (397g.)
  • 2 tablespoon ghee
  • a pinch of salt and bi-carbonate soda
  • oil for deep frying
  • 3 cups fine dessicated coconut

Syrup

  • 1 cup water
  • 2 cups sugar
  • rose essence & 1 stick cinnamon (these are just for flavoring & are optional

Method

  • Make syrup by adding sugar and water together and heating on medium temperature. Add cinnamon for flavor. Simmer gently until slightly sticky. Add a teaspoon of rose essence. Keep aside away from heat
  • Sift both flours, add baking powder & baking soda
  • Combine with semolina, nutmeg & elachi
  • Beat soft ghee & condensed milk together
  • Add this mixture to the flour. Do not add all of the ghee/milk mixture at once
  • Mix until a soft dough forms. If it is too dry add the rest of the ghee mixture
  • Take small balls of dough and shape into elongated shapes
  • Heat oil on low-medium temperature
  • Deep fry long shapes slowly until golden brown
  • Remove with slotted spoon and dip in syrup for just a few seconds
  • Remove from syrup with another slotted spoon and place in tray sprinkled with dessicated coconut
  • As you continue to place on tray sprinkle with fresh amounts of coconut. This will prevent the sticking together
  • It should now be ready to be served
syrup

goolab jamun being dipped in syrup

syrup

syrup in pot

frying

goolab jamun being fried

shape

Goolab Jamun dough in elongated shape

dough

Goolab jamun dough

Conclusion

I hope you enjoy using this recipe. I have used this recipe several times with good results. Take care that you have the right temperature that will allow the jamun to cook without burning the outer side, yet cooking the inside. To test if the oil is the correct temperature, add a small piece of dough into the hot oil. If it begins to sizzle it is ready.

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