This beautiful round dessert cake originated first in India, then quickly spread to other South Asian countries such as Sri Lanka, Nepal, Pakistan ...
Ingredients to make gulab jamun include:
The gulab cake part:
-140g powdered milk
-35g Tai Ky flour
-5ml cooking oil
-15ml of yogurt
- 5g salt, 5g baking powder
- A handful of pistachios
Sugar water:
-450ml of water
- 300g sugar
-5ml rose syrup
-4-5 green cardamom seeds (crushed or powdered)
- Some saffron branches
Let's start working together:
Step 1:
- First, you add sugar, water, rose syrup, cardamom, saffron in a pot and simmer.
- Use a wooden spoon to stir well until the water starts to boil.
Step 2:
- You can add a little pistachios if you want more aromatic sugar
.
Step 3:
- Now let's move on to the cake. Flour flour, milk powder, baking powder in a large bowl, then add oil and yogurt and mix well.
During the kneading process, if you find the dough is dry, you can add yogurt. We avoid kneading or over-mixing it will cause the dough to harden.
Step 4:
- Next, you apply some cooking oil on your hands, squeeze the dough into small balls. If the dough continues to crack because it's too dry, I can add more yogurt or milk.
- Heat cooking oil in a pan, when the oil is just hot, lower the heat and start frying the cake.
Step 5:
- During the frying, remember to stir constantly to make the cake brown evenly and avoid burning.
- When we see the cake is cooked, we take it out, let it drain a little bit and then put it in the soaked sugar water for at least 2 hours.
- Finally, sprinkle with crushed almonds on top.
The traditional Indian gulab jamun is done!
The word "Gulab" in Persian means "rose", which refers to the portion of the rose syrup used in the dish; The word "jamun" in the Hindu language is a typical fruit of South Asia.
This cake has many different variations and names in South Asian countries such as Jaman (Pakistan), Lal Mohan (Nepal) ...
Depending on your preference, you can enjoy the gulab jamun while it is warm or chilled.