For generations, sweet lovers have been delighted by the traditional Indian dessert, gulab jamun. This delicious treat is made from paneer (Indian cottage cheese) or khoya (reduced milk solids). It is frequently consumed during festivals, weddings, and other gatherings. The dough is shaped into tiny, round balls, deep-fried until golden brown, and then soaked in a sweet syrup with cardamom, saffron or rose water. As a result, you get a soft, spongy, syrupy sweet that melts in your mouth.
In the 12th century, Manasollasa reportedly mentioned a recipe for fried fritter balls made with rice flour and cottage cheese soaked in syrup with cardamom. However, this recipe did not call for rosewater (gulab) syrup, according to culinary historian Michael Krondl.
Although it is made of a batter different from gulab jamun, the 13th-century Arab dessert Luqman al-qadi resembles gulab jamun. The only possible Persian connection is that both dishes were soaked in gulab syrup or rosewater Gulab Jamun developed in mediaeval India during the Islamic era, combining local and Persianate elements. The word "gulab" refers to the syrup that smells of rose water and is derived from the Persian words "gul" (flower) and "āb" (water). "Jamun" or "jaman" is the Hindi word for Syzygium jambolanum, an Indian fruit similar in size and shape and commonly called a black plum.
This traditional dessert has undergone many changes since its origin, each bringing a distinct twist to the original recipe. Take a look at these varied forms of gulab jamun. Each kind gives a distinct taste and texture to explore.
Classic Gulab Jamun
The Classic Gulab Jamun is where it all began. This traditional version is made from khoya or a blend of milk powder, flour, and ghee, shaped into little balls, deep-fried till golden brown, and then soaked in heated sugar syrup. The syrup is generally infused with cardamom and rose water, giving it a distinct flavour.
Kala Jamun
Kala Jamun is also known as Black Jamun. It is a darker and significantly richer variation of the traditional sweet. The fundamental distinction resides in its extended frying time, which gives it a rich brown or blackish tone. Kala Jamun is produced from the same ingredients as the gulab jamun but is fried until it acquires a dark crust. It adds a hint of caramelisation and a richer flavour profile. The sugar syrup for Kala Jamun is often infused with a larger percentage of saffron and cardamom.
Dry Gulab Jamun
Dry Gulab Jamun offers a variation by skipping the soaking phase of the original sweet. Immediately following the frying process, the Gulab Jamun balls are allowed to cool before being rolled in powdered sugar or desiccated coconut. This variant has a less syrupy texture, making it easier to store and carry. During festivals like Diwali, dry gulab jamun is a popular gift option especially for those who have to travel a long distance.
Gulab Jamun Bread
A modern take on the traditional dessert, Bread Gulab Jamun is cooked with bread as the primary ingredient rather than khoya or chenna. Milk is used to wet bread slices, which are then mashed, formed into balls, fried, and soaked in sugar syrup. Home cooks who want a quick dessert often choose this variation because it's easy to make.
Khoya Jamun
A richer, creamier version, Khoya Jamun is mostly created from reduced milk solids, or khoya. The dough is made using flour, khoya, and a little cardamom. It is then formed into balls, cooked, and soaked in sugar syrup. This sweet has a richer texture and stronger milky flavour.
Rava Gulab Jamun
In place of the more conventional khoya or flour, rava gulab jamun is a special version made using semolina (rava). To make the dough, toast the semolina in ghee, combine it with milk, and shape it into balls. After frying, the balls are dipped in sugar syrup. Rava Gulab Jamun is a wonderful take on the traditional delicacy, with a unique texture and a subtle nutty flavour.