Tag Archives: diwali

Gulab Jamun (Diwali Pt 2)

A Diwali treat that I always enjoy is super sweet and reminds me of a mini doughnut. Gulab Jamun is a traditional Indian dessert that’s spongy on the inside. Most of the time it is soaked in a syrup that’s rose flavored. This dessert is well-known in other countries like India, Pakistan, Bangladesh, and I know in North America (United States and Canada). Indian dessert shops, restaurants, and food markets sell Gulab Jamun. Wherever you find Gulab Jamun I recommend you treat yourself. You’ll never know what you’re missing out on. Gulab Jamun is served with ice cream, but I’ve never tried it like that before. Next time, when I do make Gulab Jamun I will try it with vanilla ice cream. Gulab Jamun goes by other names such as (Mithai, Rasgulla, or Rasmalai).

Day Before Diwali

The first thing I did was to prepare the sugar syrup:

  1. Use a medium pot and add 2 cups of water. Bring to a boil then reduce heat to medium-low.
  2. After reducing heat to medium-low add 1 cup of white sugar and let it melt (looking for a syrup texture).
  3. Add 2 Cinnamon sticks
  4. Add 10 Cardamom pods
  5. Allow everything to boil in medium-low heat for 10 minutes or less.
  6. When the syrup is done just leave it in the pot. Don’t remove from the heat.

Gulab Jamun using a box mix

Follow all instructions in the box for a perfect Gulab Jamun. (I used Gits Gulab Jamun mix)

  1. Add milk (Tip: By adding milk to the mix it really does give a richer Jamun) and the Gulab Jamun mix.
  2. Knead until soft and smooth.
  3. Take the palm of your hands and coat them using oil or ghee. Shape the Gulab Jamun into little dough balls. To prevent little cracks in the dough balls keep your hands oily.
  4. Time to deep fry: Get a small iron pot (If you have one) and warm it on high heat.
  5. Add enough oil about half (1/2) to deep fry. Reduce to medium-low heat.
  6. Gently add the dough balls for deep-frying until the color changes to golden brown (or dark brown).
  7. After frying remove excess oil from the Gulab jamun.
  8. In the other pot place the Gulab jamun inside the sugar syrup.
  9. Let the Gulab jamun sit in the sugar syrup for 30 minutes before eating.

When the Gulab Jamuns are cooled you may decorate the top of them with pistachios or almonds. This would give a more festive appearance.

Announcement: I was unable to upload my Gulab Jamun video on here. To look at the video you can check my social media pages:

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Diwali At Home

Ever since I was a little girl Diwali meaning the “Festival of Lights” is one of my favorite Indian holidays to celebrate. Here’s a short version about Diwali and why we acknowledge this holiday. This day is marked to honor Lord Rama’s (also Mother Sita’s) return to the kingdom called Ayodhya. After being in 14 years of exile and he defeated Ravana (demon king). People in the village welcomed them by lighting diyas (little clay pots) across Ayodhya. The villagers prepared a feast and they shared sweets with every household. Diwali signifies the triumph of good over evil and light over darkness.

At my home usually one week before Diwali my family would start fasting and clean up the house. While doing this it helps to purify your mind and your own self. We also believe on the day of Diwali Mother Lakshmi (Goddess of Light and Prosperity) comes for a visit to bless the homes. This is also the time to plan our Diwali menu and start gathering ingredients. I didn’t get the chance to make all the Indian sweets, but I did make Gulab Jamun (Indian mini doughnuts soaked in sugar syrup). Also one of the easiest trini appetizers to fry is Baiganee (trini-style eggplant fritters).

In my next post (Diwali Pt 2) I will have the steps of how I made the Gulab Jamun (including a little video). The Baiganee recipe would be in another post as well (Diwali Pt 3). I will be keeping you guys posted! Those who celebrated Diwali I wish you all the best in this upcoming year.