Gulab Jamun is the king of all Indian sweets.Kala Jamun is the bigger brother.Both taste similar except that latter is black in color.
You will fall in love with it every time you taste it.It is a must for parties and weddings.Best served hot with cold vanilla ice cream.It always makes you go weak in the knees.No wonder there are so many Gulab Jamun mixes and canned tins available. However, this recipe is for those who love to make it from scratch.
There is also gluten-free version of this recipe.I loved making Kala jamun without maida.Both versions are tasty and sinful.
I fell in love with this sweet on my trip to Mhow and Indore in Madhya Pradesh.Hot Mawa baati sold in small terracotta pots stole my heart away.
I must be around 10-12 years old.
Decades later,the memory is still fresh.Just as the one I just gulped down while writing this post.
Amritsar definitely has beautiful Gulab Jamuns.Best ones fried in Ghee.
I loved watching huge woks at local sweetshops.One of them definitely was Chappan Bhog at Bhopal Madhya Pradesh. Guess the foodie in one always reminds you of your childhood.
I can never eat just one.Eat it hot when its cold outside.Eat it cold when its hot.You can never get over it.
Scroll below to read the recipe of Gulab Jamun
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