Festivals and celebrations without sweets? No can do! From the rasgulla and the modak to jalebi and gajar ka halwa, Indian desserts can make most of us go weak in the knees. However, if there is one desi delight I would pick over all others, it would definitely be the luscious gulab jamun.
Sinful, small fried rounds that smell of warm milk and caramelized sugar, gulab jamuns are ubiquitous in India — nearly every sweet store in the country serves some version of them. In fact, they have been served and savored so often that most of us have forgotten what it takes to make this sweet truly extraordinary.
The perfect gulab jamun calls for meticulously measured ingredients and a practiced technique. Made with chenna (or khoya) and kneaded with maida, balls of dough are fried till they turn that elusive rosy shade between gold and brown. After the heated oil works its magic, the crystallized sugar in the batter creates a slightly grainy crust while the Jamun's white heart remains silky smooth.
Infused with rose-scented (or cardamom-flavored) chashni, the ball yields to the slightest pressure, literally melting away as one bite into it. As such, the fluffy pillows of warm, syrup-laden dough are as deeply comforting as they are delicious — I could go on and on here.
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