Fried milk dumplings in rose-cardamom syrup.
History
Gulab jamun is thought to have come from Persian luqmat al-qadi. It was made in the Mughal court. The name comes from 'gulab' (rose water) and 'jamun' (a dark fruit).
Why it exists
It is a festive sweet served at weddings and Diwali.
Ingredients
- Khoya or milk powder
- Flour
- Sugar
- Cardamom
- Rose water
- Ghee
How it's made
- Knead khoya with flour into a smooth dough
- Shape into small balls
- Fry in ghee on low heat until brown
- Make syrup with sugar, cardamom and rose water
- Soak the balls for 2 hours
how to eat it
Serve & eat
Warm.
Ratings & notes
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