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Indian Dessert Balls Biography

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Besan Laddoo or Chickpea Flour balls are an all-time favorite. The best way I can describe this dessert is a cookie ball. Besan Ka Laddoo is a heavenly dessert different from any western dessert. The chickpea flour releases an aromatic nutty flavor as the chickpea flour is browning. The cardamom and almonds add a subtle dimention in taste and texture to besan ladoos/balls.

Gulab Jamun is a popular and traditional North Indian desserts made of milk based dough, which is fried and soaked in sugar syrup. The fried dough balls soaked in sugar syrup melts in your mouth. It’s such an tasty and yummy dessert.
It’s usually prepared in the festival times. I made this Gulab Jamun for Vinayaka Chathurthi festival. It came out really good and tasty. It’s one of my favorite dessert and I’ve learned this recipe from my mother. Try this recipe and let me know how it came out for you. Feel free to ask any doubts in this recipe.

In a pan add sugar, water and cardamom crushed.
Bring the mixture to boil for about 20 minutes in lower heat.
Once the sugar is dissolved and the consistency is perfect remove from heat.

In a wide bowl add maida/All purpose flour, baking soda and Milk powder.
Mix it all together and add butter.
Mix it well and finally add the milk little by little till it makes a soft dough. You don’t have to add the entire 1/4 cup milk, just add enough milk till it comes to soft dough
Just set aside the dough for few minutes and don’t allow the dough to get dry.
Sprinkle some milk on top of it to make it smooth and soft.
Now knead the dough and make small round balls out of the dough, approximately 18-20.
Heat oil in a frying pan on medium heat. The oil should not be too hot so make sure it’s the right temperature.
Add balls one by one in to the pan, it will sink inside the oil and sit at bottom then it’s a perfect temperature, if it rises up immediately it’s too hot.
Just turn balls one by one so it gets brown evenly on both side, after 3-4 minutes the balls start rising up.
Jamuns should rise slowly if the oil temperature is right.
Fry until the Gulab jamuns become dark brown.
Remove the Gulab jamuns from heat once it’s done.
Make sure the Gulab jamun is cool before you adding into the sugar syrup.
Once it’s cool place one by one into the sugar syrup. Let the Gulab jamuns sit in the syrup for 30 minutes before serving.
Refrigerate it and serve it with Ice cream on top.
In just a few day’s time, the 6th of November to be exact, Muslims around the globe will be celebrating Eid al-Adha or ‘Festival of Sacrifice’. This festival commemorates the willingness of Abraham Ibrahim, pbuh to sacrifice his son Ishmael Isma’il, pbuh as an act of obedience to Allah God, at which time the angel Gabriel Jibrael, pbuh appeared before him and told him this was but a test of his faith and was then given a ram to sacrifice instead. The Eid al-Adha is celebrated annually on the 10th day of the 12th and last Islamic month of Dhu al-Hijjah of the lunar Islamic calender. Celebrations start after the Hajj which is the annual pilgrimage to Mecca in Saudi Arabia by Muslims.

In typical fashion, Muslims worldwide hold ‘open-houses’ on this day, welcoming family and friends to their home for a lavish meal, which includes many different varieties of savouries and sweets.

This morning I walked into the kitchen to find my Mom half-way through her preparation of Gulab Jamuns, a must-have in most North Indian homes during any celebration, especially Eid. As a side note, you will find this sweet dessert on the menu of just about any north Indian host, regardless of his/her religion, it’s that popular. I sat down with her and reminisced about my childhood days when I would insist on helping her with the shaping of the dough into small balls which were then fried in ghee clarified butter, or oil for the health conscious, before finally being soaked in a simple syrup. Today, there was hardly any dough left for me to shape since my Mom was almost done with the shaping.

As she fried up the gulab jamuns, the familiar sweet smell brought back many memories of happy days, of days when I would pester my Mom to let me eat the fried balls even before they were soaked in the syrup. I will have you know that she makes some of the best Gulab Jamuns i know. We have tried them in the best restaurants in India as well as Dubai and Singapore, many famous frozen and canned brands and many,many homes but to date, none have been able to stand up to the ones that she makes.

Well, I can’t wait for Sunday to get my hands on them. You see, I did not pester my Mom to give me some today. With age, I have realised that the best things in life are worth waiting for
Gulab Jamun is very famous Indian dessert, milk balls are dipped in sugar syrup.Â Simple & Easy Indian specialty can beÂ servedÂ hot or cold. Warm Gulab Jamun and vanilla ice cream is also one of very famous combination.
Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make medium-hard dough.
Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. , gently shake the pan to keep the balls from browning on just one side.
Â The Gulab Jamuns should rise slowly to the top if the temperature is just right.Keep turning slowly so that Â it browns from all side.The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.

The syrup can be made before hand and kept warm.Â For sugar syrup add mix the 4 cups of sugar to 2 cup of water. Add 4-5 cardamom pods and Rose water. Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water.
Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried Gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results.