Gulab jamun is one sweet which is also made from Milk Khova or milk thickened to solid dough. Mostly served hot, the delicacy is also served cold or room temperature. Originated in Central Asia, the dessert is now very popular in most countries in South East Asia, including India, Nepal, Pakistan, Bangladesh, Maldives, Myanmar and European Countries like Great Britain.
The sweet finds prominence in both Hindu festivals like Deepavali and Islam festivals like Eid.
The soft spongy milk ball is marinated in sugar syrup which in turn is flavoured with saffron, cardamom, rose water and dry fruits like pista. Instant mixes are available in the market, but nothing matches the indulgence that a traditionally prepared Gulab jamun gives.
Gulab Jamun, like badhusha has a thin line, between too moist and too dry. Dexterous cooks with expertise, roll the balls without cracks and without extra moisture either. The frying of these khoa balls also needs vigilance, to avoid becoming too black or being undercooked.
Some add maida or rava, but then it makes the dough hard. The fried ball is immediately dropped in the sugar syrup which is in water consistency.
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One need not wait for festivals since Gulab Jamun spells perfect hospitality when friends arrive. Gulab Jamun is also the perfect indulgence to celebrate success in education or career. One might have seen hot gulab jamun giving a tough competition to ice creams and gajar halwa in wedding buffets.