Gulaab Jamun Recipe

Bangla Cuisine

Bangla cuisine, also known as Bengali cuisine, is a rich and diverse culinary tradition from the Bengal region, which includes Bangladesh and the Indian state of West Bengal. It is known for its flavorful use of spices, balance of tastes, and deep cultural significance.

Bengalis are famous for their sweet tooth. Desserts like rosogolla, sandesh, mishti doi (sweet yogurt), and payesh (rice pudding) are iconic and are often made from milk, sugar, and chhana (cottage cheese). These sweets are not only enjoyed daily but also play a big role in festivals and celebrations.

And among all the bengali sweets we'll be making rosogolla today also know as gulaab jamun world wide. So, let's just jump into the recipe of ultimate flavours.

What you’ll need:

For the jamuns (dough balls):

1 cup milk powder

1/4 cup all-purpose flour (maida)

1/4 tsp baking soda

2 tbsp ghee (or unsalted butter)

About 1/4 cup milk (add little by little while mixing)

Oil or ghee for deep frying

For the sugar syrup:

1 and 1/2 cups sugar

1 and 1/2 cups water

2-3 cardamom pods (or 1/2 tsp cardamom powder)

A few drops of rose water or a few strands of saffron (optional but lovely)

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Let’s make it:

Step 1: Make the syrup first

In a saucepan, mix sugar and water. Heat until the sugar dissolves.

Toss in the cardamom pods and let it boil gently for 5-7 minutes.

Turn off the heat. Add rose water or saffron if using. Keep it warm—not boiling—while frying jamuns.

Step 2: Make the dough

In a bowl, mix milk powder, flour, and baking soda.

Add ghee and mix with your fingers—it should feel crumbly.

Now slowly add milk, a little at a time, and gently knead. Don’t overdo it! The dough should be soft but not sticky.

Step 3: Shape them

Divide the dough into small smooth balls (think marble or small lime size).

Make sure there are no cracks—cracks can cause them to break while frying.

Step 4: Fry the jamuns

Heat oil or ghee on low to medium heat.

Test with one ball—it should slowly rise and turn golden brown.

Fry 4-5 balls at a time, turning them gently so they cook evenly. They should be golden brown—not dark!

Step 5: Soak ‘em up

Once fried, drop them straight into the warm sugar syrup.

Let them soak for at least 1-2 hours. They’ll puff up and get juicy.

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That’s it!

You’ve made gulab jamun! Serve warm or at room temperature—maybe with a scoop of vanilla ice cream if you’re feeling extra.

A typical Bangla meal is served in courses, which is unique among South Asian food cultures. It usually starts with something bitter, like "shukto" (a mixed vegetable dish with a slightly bitter taste), followed by lentils (dal), vegetables, fish, meat, and ends with something sweet. Rice is the staple food and is eaten with a variety of accompaniments.

Fish is a major part of the cuisine due to the abundance of rivers in the region. "Ilish" (hilsa fish) is considered a delicacy and is often cooked with mustard seeds and oil to create the famous shorshe ilish. Other common fish dishes include rui macher kalia (a rich curry with carp fish) and paturi (fish wrapped in banana leaves and steamed).

Meat dishes, particularly those with mutton and chicken, are also popular. Items like rezala (a mildly spiced meat curry with yogurt and ghee) and korma reflect the Mughal influence on Bangla cuisine. Beef dishes are more common in Bangladesh, with beef tehari and beef curry being favorites.

Vegetables are widely used, often cooked with mustard oil and spices. Common dishes include aloo posto (potatoes with poppy seeds), chorchori (mixed vegetable stir-fry), and begun bharta (mashed eggplant with mustard oil, green chilies, and garlic).

Spices such as mustard, cumin, turmeric, and chili are essential in Bangla cooking. The use of mustard oil adds a distinct aroma and sharp flavor. Cooking methods include frying (bhaja), boiling, steaming, and slow cooking.

Overall, Bangla cuisine is a blend of subtle and bold flavors, simplicity and richness, reflecting the culture, history, and geography of the Bengali people. It is not just food—it is an emotion and a deep part of Bengali identity.