Gulab Jamun

                                           

Naming a mithai is as important as its creation because part of the allure of a mithai is the anticipation of eating it.  Imarti (Amrati), Naan Khataai, Rasgulla are good examples of successful Naamkaran of mithais. In this discussion, Gulab Jamun is an interesting name.  Gulab means rose, although  Gulab could also mean the essence (water) of flowers.  Jamuns are berries that grow on tall trees, dark purple in color and juicy and sweet when ripe.  So perhaps a Halwaai, seeing these sweet delights swimming in scented(perhaps with the

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 essence of rose) sweet water was reminded of the juiciness of the dark jamuns. Gulab Jamuns are the best mithai item for a winter day or night party.  Served warm with some ice cream on the side, they are the perfect finish for a perfect lunch or dinner.
You can make Gulab Jamuns really fast with Gits packets that can be bought from Indian stores but if you really want to make them taste like Junta Sweet Home (Jodhpur's famous sweet shop) then you have to put a little bit of effort and have to set aside some calories, because no self respecting Marwari makes mithai in oil.  Gulab Jamuns have to be fried in Ghee for the real Marwari taste.
So, the most important ingredient for Gulab Jamuns is mawa which should be fresh and pure and smooth, i.e. without any lumps. If you cannot get it from the stores then it can be made at home which of course is a bit time consuming process. However, as I like to remind my daughters, compared to what I had to do in the 80s and 90s for making mawa at home, today it takes no time at all given the availability of half and half, and nonstick pans. 
Ingredients

250 gms fresh mawa

40 gms maida

1 1/2 cup sugar

1 1/2 cup ghee (clarified butter) for frying

Making syrup

In a thick bottomed pan put sugar and add 1/2 cup water and let it boil. Keep on stirring it till sugar dissolves and starts boiling. Switch off the flame after two minutes. Syrup is ready.

In a bowl take mawa and maida and knead thoroughly to make a homogegous mixture. Now make twenty balls of this mixture. In a frying pan preferably with two handles (kadahi) pour ghee and let it heat. When ghee is ready for frying then put balls in the pan and fry on slow fire. These balls will be very soft initially so be carefull while turning them. Instead of stirring hold the pan with both hands and move it so these can be fried uniformally. When they are golden brown take out and put in the syrup. Gulab jamuns are ready to serve .