Known as ‘Pantua’ in Bengali, is one of my favourite. I love these fried sweets and the Bengali sweets platter has a number of similar items to offer, namely, ‘Pantua’, ‘Langcha’, ‘Chhana-r Jilipi’. I can bet , a gulab jamun with the unpalatable meal in the office cafeteria is sure to increase the sale of the vendor. Hot and soft gulab jamun is a bliss !!
My father dislikes these sort of fried sweets and encourages us to have the milder versions like Rasagolla, Sandesh, Kalakand instead. Advocating the health benefits of the cottage cheese used in these sweets, he avoids bringing fried sweets home. That of course doesn’t mean, he never got us gulab jamun. No matter how much I like this sweet, I can’t have more than two at a time. But that is quite good a number for me, who has a aversion for sweets otherwise.
These days, making gulab jamun at home is very easy. A number of brands have loaded the grocery stores with the ‘Ready-to-make’ gulab jamun mixes. All you need to do is, buy one such packet and follow the instructions. Makes pretty good and soft gulab jamun.
If you intend to impress your guests this Diwali with some awesome sweets, gulab jamun can be a good option.
What you need (for 12 gulab jamun):
- Gulab Jamun mix (I used MTR) – 1 cup
- Sugar – 1/2 cup
- Water – 1 1/2 cup
- Sunflower Oil (for deep frying)
- Pistachio crumbs for garnishing
How to make:
- Knead the mix with adequate water to form a dough
- Divide the dough in to small marble sized balls (the balls swells to double the size as it intakes the sugar syrup. So you can adjust the size of these balls accordingly)
- Heat oil in a wok and fry the balls till brown from all sides
- Prepare sugar syrup in a deep container.
- Dip the fried balls in the warm sugar syrup and let it rest for 2-3 hours
- Garnish with pistachio crumbs
- You can warm the gulab jamun before serving.
- Do not over soak the gulab jamun, as it make become too tender to handle
- You can give it a different shape, like a small sausage. This is what it called ‘Langcha’ in Bengali.