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Foodie - Jogan Ki Tohfa 24K Gulaab Jamuns
Foodie - Jogan Ki Tohfa 24K Gulaab Jamuns
Date: 2017-11-23
It was something I could not resist tasting and better yet I had all the excuses. We were on a spiritual journey to seek knowledge, at India's most holiest city of Ajmer which is in the Northern state of Rajasthan.
In the mist of all the love and unity of all walks of life there was food and mithai (sweetmeat) in all forms and shapes. There was so much my heart wishes to express about this beautiful city and its divine Saint his holiness Khwaja Moinuddin Chishti.
The word sweetmeat derived as being archaic. In the past if any sweet delicacy or piece of candy, like a piece of fruit coated with sugar it was called sweetmeat.
The word meat in sweetmeat has nothing to do with an animal at all. In old English, the word 'mete', from which we get the modern 'meat' was commonly known as food.
All items of food, both vegetarian and non-vegetarian, were called meat. The original meaning of sweetmeat literally interprets as 'sweet food'.
The Gulab Jamun was first prepared in medieval India, derived from a fritter that central Asian invaders brought to India. Its name however is unusual because Gulaabis derived from the Persian word meaning flower (gol) and water (ab), referring to the rose water scented syrup. Jamun on the other hand is Hindi fruit, Syzygium jambolanum that resembles similar size and shape.
This week I share a sweetmeat, which has become a family favourite. It's not quite the same as the one I tasted in India but you will have friends asking for more.
Jogan Ki Tohfa 24k Gulaab Jamuns
For this recipe you will need:
2 cups all purpose flour
1 cup powdered milk powder (klim)
3 tsp baking powder
tsp bicarbonate of soda
1 tbsp butter ghee
1 large tin condensed milk (397g)
2 tsp jhaiphal (nutmeg powder)
500ml of water
250g of granulated sugar
5ml of rose extract
Optional: This something that I like doing whenever I decide to make jamuns. Add a sprinkle of saffron and a few fresh rose petals after you bring the mixture to boil.
Butter ghee or vegetable oil for frying
Gulaab Jamuns Method:
1. In a bowl mix with a wooden spoon (you can opt for a machine but I prefer getting hands on after all its something sweet) the powdered milk, condensedmilk and nutmeg power for about 4 minutes.
2. Add the baking powder and bicarbonate of soda to the mixture. Sift the flour together withthe butter ghee until it resembles breadcrumbs.
3. You will now able form a dough. Break off small portions (smaller than a golf ball) of the dough until they look nice smooth.
4. It's now time to fry the gulaab jamuns in a heated oil until it is golden brown. You will notice them expand in size during the frying process.
Syrup Method:
1. Boil the water and sugar together until a slightly sticky.
2. Infuse and flavour the syrup by adding the rose extract, saffron and fresh rose petals are optional. This something that I like doing whenever I decide to make jamuns, I add a sprinkle of saffron and a few fresh rose petals after the syrup has boiled boil.
3. Keep stirring on a low heat to keep the syrup warm.
5. Dip the warm jamuns into the syrup. Fish them out carefully with a strainer and allow to drain. Garnish with whatever you like and enjoy them nice warm.
I have seen almost ten different ways to garnish a gulaab jamun however an old traditional classic which still remains my personal favourite is the simple sprinkling of granulated sugar, almonds or dessicated coconut.
Serving suggestions:
Garnish and serve hot or cold
Preparation time: 25 to 30 minutes
Serve: 20-24