History desi of Gulab Jamun:

Today we are cooking a most and ever favorite dessert, delight and well known sweet Gulab Jamun (The word of Gulab meaning in Persian is flower of water so Gulab Jamun is called as Rose berry or Rose water berry). It is originated from subcontinent and become a popular sweet of Pakistan, India, Nepal, Maldives, Bangladesh, Turkey and Myanmar. Gulab Jamun Pakistani recipe is also famous sweet in south Asia countries such as Mauritius, Fiji, Gulf State, Great Britain, and South Africa etc. But basically, turkey introduces this recipe in subcontinent.  As it is liked and made in many different places of the world so there are many names of it such as:

Lal Mohan, Gulab Jam, Gulab Jam, Pantua, Kalo Jam.

So, it has become Pakistani national dessert.  This is really mouth watered to listen it as sweets after any meal of the day. This special recipe is also served on special events like Eid and Diwali etc.

Preparation of Gulab Jamun recipe:

This delightful recipe is mostly made from Khoya and Saffron. But now it is made with the help of many ingredients to enhance its taste and flavors. Here we are introducing a very delicious and sweet recipe of Gulab Jamun with you.

Let’s discuss all the ingredients and cooking methods of Gulab Jamun: 

We need Gulab Jamun Balls and Sugar Syrup to make Gulab Jamun. So, we have to follow the procedure to complete this recipe:

Cooking method:

1. Firstly, to make balls of gulab jamun we have to take a large bowl and add milk powder, plain flour, and baking soda and mix them properly.
2. After this add egg butter and more remaining milk in this mixture and knead until it becomes sticky dough.
3. Then make small round balls of this dough and make sure that it does not crack. Deep fry the balls at low flame in a light golden-brown color.

• Make the all balls and fry them properly and let them to cool.
• Now, to make sugar syrup take another open pan and add sugar and water in it and let to boil till it becomes thick juicy form. After this add cardamoms in it and let the syrup simmer and turn off the burner.

• After this add the balls in sugar syrup.

Now so simple and easy Gulab Jamun are ready to serve warmly.

Gulab Jamun making mistakes:

Baking soda in excess quantity in Gulab Jamun dough can cause it to break while frying time and make it extra brown immediately. Over quantity of powder causes to fall apart Gulab Jamuns in the oil. Too much thick sugar syrup is not absorbed by Gulab Jamuns and they left as sweet less and hardball to eat. So, always check your sugar syrup while cooking it and remove it from heat at right consistency stage. Don’t fry Gulab Jamun balls for long time it will make them hard always check your Gulab Jamun balls with tooth picks.  if you to want to reheat after being ready Gulab Jamun use microwave oven for this purpose as it conveys heat all directions equally and they will heat very easily.