Gulab Jamun / குலோப்ஜாமூன்

Gulab Jamun

 குலோப்ஜாமூன் 

Ingredients:

Milk ( பால்) - 2 litres

Plain flour (மைதா மாவு) - 1 to 2 teaspoons

Ghee or oil for frying ( பொரிப்பதற்கு நெய்  அல்லது எண்ணெய் )

Sugar ( சக்கரை) - 750 g

Water ( தண்ணீர்) - 1/4 cup

Cardamom powder (ஏலக்காய் தூள்) - 1/2 tsp

Steps:

In a wide heavy bottom, wok bring the milk to boil. On a  medium to slow flame stir the milk frequently. The volume of milk will reduce slowly taking a longer time, stir often until it thickens to a semi-solid consistency. Switch off the flame. Let it cool and thickens a bit more. 

In a separate pan heat half a spoon of ghee, add a tablespoon of plain flour, roast it. Add this to the thickened milk solids and roll into a smooth dough. Do not over knead. Give a standing time of 20 to 30 minutes.

Let the dough stand for a few minutes, cover it with a clean cloth so that it does not become dry.

Pinch a small portion and roll into the desired shape, round or oblong. 

Fry the balls in hot ghee or oil. Keep the flame in medium heat.

In a deep, wide pan transfer sugar and water and bring i to boil.

Boil the sugar until it forms one string consistency. Add in the cardamom powder, switch off the flame.

Drop the fried jamuns in sugar syrup. Leave it aside for a day ( or at least half a day) to let them soak and absorb the syrup to transform into soft, syrupy sweet gulab jamuns.

My Notes:

In late 60s and 70s , instant Jamun mix was not a thing heard of. So we, as kids have always relished the gulab jamuns made at home from fresh milk, really milky and flavourful. Then came the instant mix which almost totally erased the culture of making this sweet from scratch. 

I should admit that the instant mix is a blessing for the modern world but the original recipe has its own level of taste. 

I had tried this time to make jamuns from milk and it came out well. Worth the time spent, though I should admit that it is a rare occasion that I prepare this way instead of using an instant mix.

Point to note is not to add more flour and also avoid over kneading. 

My mother used to make jamuns from milk and roll into an oblong cylindrical shape. Surged by those memories, I made those shapes as well as the common round shaped jamuns. 

After my mother, the best home made jamuns I had tasted are from my younger sister' in-laws. 

Fresh koya is available in the market and even that is a better alternative to the instant mix. But again instant is convenient for modern living.