Gulab Jamun is a milk solid based traditional Indian Sweet. These ambrosial sweet dumplings are soft and spongy melts in your mouth and satisfies your cravings. In Hindi "Gulab/gulaab" means "Rose" and "Jamun" means "berries", an Indian fruit of same shape and size commonly known as "Black Plum". It is traditionally made with rose flavored sugar syrup and the jamun the shape and size of the berries hence the term Gulab Jamun.
Gulab Jamun has interesting names in few places like "Gulab ki janu" in Maldives , and "Golap Jamun" in Bangladesh and Orissa. These are dipped into various luscious flavored Sugar syrup of Cardamom, rose, Kewra syrup, and Saffron to give it a divine flavor.
These are traditionally made with Khoya/Khova/Mava but since it is time consuming people also make it with milk powder which is comparatively easy and less time consuming. You can find them in almost all the occasions be it a marriage, parties,get together and festivities.
Bell saffron, the 100% Pure Kashmiri Mongra Saffron, which comes to you directly from the lush purple farms of Pampore in Kashmir.
It turns your simple Gulab Jamun into a Scrumptious dessert giving it a unique taste, Aroma, and Distinct flavor with vivid saffronic Colour.
You would love to try out this Super Exciting Saffronic Gulab Jamun recipe at your home. Or just ask your Halwai to customise it especially for you on a festive occassion like 🪔 Diwali. Do tell us , share your comments, experience and suggestions. And tag us with #thebellsaffronway #bellsaffron
Course: Dessert, Sweets
Total Time: 45 mins
Saffron Threads: 30-35 strands
For Chashni :
Sugar (Cheeni) - 4 cups
Water (Paani) - 3 cups
Bell Saffron - 15 strands (Soaked in 1tbsp warm water for 30 minutes (min) )
Cardamom powder - a small pinch
For Gulab Jamun :
Hariyali mawa/Chikna Mawa (Moist mawa) - 250 gm (1 cup)
Malai Paneer - 65 gm (1/4th cup)
Maida (Refined flour) - 4 tbsp
Baking Powder - 1 tsp
Ghee/oil for frying
Bell Saffron - 15 strands (Soaked in 1 tbsp warm water for 30 minutes (min) )
Roasted nuts (Cashews/almonds/Pistachios) - 1/2 cup
For Chaasni :
Take a pot or wok , add sugar and water and a pinch of cardamom powder and stir continuously until you get a 1/2 string consistency. It should be a simple sugar syrup
Keep the syrup aside, and add the soaked Bell saffron infusion and stir well. No need to cool down the syrup, let it cool on it own. Make sure to keep it warm.
For Gulab Jamun :
Take a big size plate and add the fresh mawa if its hard then grate it with grater and then mash the mawa and cream it until its smooth and creamy in texture with no grains left. This process might take 10-15 mins. This step must be little time consuming but it will result in giving us a smooth and perfect Jamun.
After the mawa is creamed, take the malai paneer and repeat the same process until its smooth and creamy.
Once this done add the soaked Bell Saffron infusion and mix well, giving it a nice yellow hue. Then add the maida in batches since the quantity of maida will differ depending upon the moisture in the mawa and paneer. So just add and mix well until it forms like a dough.
Once the dough is ready add baking powder and incorporate well in the dough.
Rest the dough for 10-15 mins & cover with a cloth, by the time you can make chaashni.
For the filling roast all the three dry fruits and slice them into small pieces and mix few strands of Bell Saffron to it and keep it ready.
Now roll the dough like a thick rope and divide them equally. While shaping them in balls first flatten the dough on your palm and add a pinch of the filling and the roll them into balls . Make sure there are no cracks on the Jamuns.
The balls have to be equal in size because if it too big then the center part wont get cooked well and if the balls are small it might get burnt.
Set a wok filled with ghee/oil for frying, make sure the temperature is not too high. Test the temperature by adding a jamun, if it gets darker faster then cool down the temperature and if the gulab jamun floats after few seconds the bubbles start to appear then you are good go.
Do not overcrowd the kadhai and fry in batches.
Fry them on low flame stirring continuously so that they get even color and cook evenly from the inside as well.
Once they are nice golden brown drop them in warm syrup immediately.
Now let the Bell Kesar Gulab Jamun rest in sugar syrup for 4-5 hours minimum (more the merrier) so that they absorb the syrup nicely.
Your perfect Stuffed Bell Kesar Gulab Jamun are ready to serve. Serve them Hot /cold or with your favorite vanilla/kesar badam ice cream and experience the rich taste and aroma of our Bell Saffron making it a luxurious dessert.
Soak the Kashmiri Bell Saffron strands for a minimum of 15-20 minutes in warm water or milk to get the best infusion of aroma, flavor and color with your recipe.