How to make Gulab Jamun - Deep fried sweet dumplings stewed in sugar syrup.

This recipe is from the book Khazana of Indian Recipes.

Main Ingredients : Mawa (khoya) (मावा/ खोवा ), Chenna (छैना)

Cuisine : Punjabi

Course : Mithais

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Gulab Jamun checkout Dry Fruit Mawa Ladoo, Mawa Til ke Laddoo. You can also find more Mithais recipes like Kesar Pista Roll, Sabudane ki Kheer, Lapsi Halwa, Kaju Katli.