The most well known dessert of Indian cuisine is called Gulab Jamun. The word “Gulab” means rose water while “Jamun” is some Indian fruit that has a shape similar to the Gulab Jamun balls. But why rose water? the sugar syrup in which the balls or soaked includes rose water and gives the Gulab Jamuns their unique flavor.
Like many other Indian desserts Gulab Jamun is based mainly on milk. Milk?! yep, apparently there is a tedious procedure in which you place milk in a pot and cook it while stirring for eternity and a little more and at the end the milk suddenly solidifies and turns into a dough. This weird but tasty dough is called Khoya (or Khoa) and it’s a great base for various sweets. In India you can buy Khoya in any supermarket and maybe you can find it in Indian grocery shops outside of India. However, if you can’t buy it you can make it at home, but in my opinion this is only for brave cooks since you really have to keep stirring milk for a very long time.
Sounds complicated? don’t worry! There is a simple and fun alternative 🙂 A very common and quick version for Gulab Jamun is one that is based on “milk powder”. This product is practically milk that is dried and than processed to a powder. You can buy it in Indian grocery shops but it can also be founds in other ethnic kitchens (Arab, Russian and more) so it is pretty easy to come across. Although the Khoya version is the best version for Gulab Jamun the powder milk version is really good – the balls turn out a little more dense and smoother outside and they require longer soaking time in the sugar syrup.
In both versions the end result is very sweet, soft with roses and cardamon aroma. This is a great desert that you eat in small doses and it fits beautifully with a cup of tea or black coffee. Think of Baklava but Indian and special.