- 500 gm of mawa (whole dry milk)
- 175 gm of maida (all-purpose flour)
- ½ - 1 tsp of baking soda (soda-bi-carbonate)
- ½ - 1½ tsp cardamom powder
- 2½ kg jaggery or per your taste
- 1½ L water
- A handful of dry fruits - lightly fried in ghee
- Ghee for frying
Jaggery Jamun sounds positively delicious, and it is. With festivals just around the corner, you need lots of desserts and sweet dishes to greet your loved ones with. For those who tend to avoid dessert as much as they can even though they may not be able to tear their eyes off them for health reasons, Jaggery Jamun is the perfect solution. It packs in the taste and keeps it as healthy as possible. Your health-conscious friends and relatives will love you more because of its easy to make no hassle recipe.
The use of milk makes it high in calcium too which is good for the bones. The jaggery syrup lowers the sugar quotient considerably than the regular sugar syrup and the dry fruits add to the fiber content.
How to make Jaggery Jamun
You can use any vegetable oil to fry the dough instead of ghee. However, frying it in ghee enhances its flavor and taste considerably. Adding the dry fruits is also optional. The dry fruits help in adding a texture to the dish.
Traditional ‘Gulab Jamuns’ are soaked in sugar melted in rose water syrup. Legend has it that ‘Gulab Jamuns’ were an accidental creation by the personal chef of the Mughal Emperor Shah Jahan. Its story of origin dates further back to the Turkic invasion of India in the middle ages. It has several variants one of which is called ‘Ledikeni’ or ‘Lady Kenny’ in Bengal. It is named after Lady Canning, the wife of the then Governor-General of India, Lord Charles Canning. It was prepared in her honor during her stay in Calcutta (present-day Kolkata) in the mid-19th Century by the famous confectionary establishment Bhim Chandra Nag, which still stands tall today in the city.