SOUTH AFRICAN GULAB JAMUN

 

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This Recipe Makes ± 24

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Gulab Jamun is a beloved dessert across South Asia, but in South Africa, it takes on a unique twist that reflects the country’s rich cultural tapestry. This sweet treat has made its way into the hearts (& stomachs) of many, becoming a staple at celebrations, festivals, & family gatherings. Let’s dive into what makes South African Gulab Jamun so special & how you can make it at home!

What is Gulab Jamun?

Traditionally, Gulab Jamun is made from khoya (reduced milk), flour, and a hint of cardamom, shaped into small balls and deep-fried until golden brown. The balls are then soaked in a sugar syrup flavored with rose water, which gives the dessert its name: “gulab” means rose, and “jamun” refers to a type of berry.

In South Africa, the dessert often incorporates local ingredients and flavors, blending Indian culinary traditions with the diverse South African palate.

A Unique South African Twist

In South Africa, you might find variations of Gulab Jamun that use ingredients like:

• Coconut: Many South Africans love the tropical flavor of coconut, which can be added to the syrup or sprinkled on top for a delightful crunch.
• Nuts: Almonds and pistachios are popular additions, both in the balls themselves and as a garnish, adding texture and richness.
• Spices: While traditional Gulab Jamun is subtly spiced, some South African versions might include cinnamon or nutmeg for a unique flavor profile.

These adaptations make the dessert not only a treat but also a reflection of South Africa’s multicultural identity.

This recipe was given to me by my mum. She makes thee best Gulab Jamuns that I’ve ever tasted.

 

South African Gulab Jamun Ingredients:

Syrup:

• 2 cups white granulated sugar
• 3 cups water
• 1 teaspoon rose water
• 6 cardamom (elachi) pods

Dough:

• 2 cups all-purpose or cake flour
• 2 teaspoons baking powder
• 1 teaspoon cardamom (elachi) powder
• 2 teaspoons nutmeg powder
• 4 tablespoons white granulated sugar
• 4 tablespoons butter
• 385 grams (1 can) condensed milk
• 4 cups vegetable oil for deep frying
• desiccated coconut for coating (optional)

Method:

1. Firstly begin by preparing the syrup. To a pot/pan add in the white granulated sugar.
2. 
3. Pour in the water.
4. 
5. Add in the cardamom (elachi) pods & rose water.
6. 
7. Place on a stove-top on medium high heat & stir until the sugar has dissolved.
8. 
9. 
10. Once the sugar has dissolved, bring the mixture to a boil.
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12. Once it reaches a boil, turn down the heat to low & allow the syrup to simmer until slightly thickened.
13. 
14. Whilst the syrup is simmering, being preparing the dough.
15. Add all-purpose or cake flour, baking powder, cardamom (elachi) powder, nutmeg powder & granulated sugar to a mixing bowl.
16. 
17. Mix the dry ingredients together.
18. 
19. Add in the butter.
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21. Using your fingertips, rub the butter into the flour until it resembles a breadcrumb texture.
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23. 
24. Pour in the condensed milk.
25. 
26. Roughly mix with a spoon.
27. 
28. Use your hands to bring the dough together.
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30. 
31. You should have a soft but firm dough.
32. 
33. Pinch off small pieces of dough at a time.
34. 
35. Clench the dough in you palm & the roll into a log using both hands – continue this process until all the dough is formed into logs.
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37. 
38. They can also  be rolled into balls if preferred, as they would in India.
39. 
40. Line a strainer with paper towels & place it over a bowl. This will be used for draining off excess oil.
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42. 
43. Pour the vegetable oil for deep frying in a pot on medium-high heat.
44. 
45. You know the oil is ready when you place the end of a wooden spoon at the surface of the pot & there are tiny bubbles forming around it.
46. 
47. Carefully place the logs into the hot oil. Do not over full the pot as it will lower the temperature of the oil & the Gulab Jamuns will not cook properly. Also note that they will expand a bit.
48. 
49. Allow them to fry for 30 seconds & then lower the heat to medium & carefully turn them to prevent them from over browning.
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51. 
52. Keep rotating them & fry until they are golden.
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54. 
55. They are ready when you see them crack on one side.
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57. Remove them from the oil & drain on the paper towels for a minute.
58. 
59. Turn off the heat for the syrup & place the fried Gulab Jamuns into the syrup whilst warm.
60. 
61. Allow them to soak for 2 minutes & then flip them over.
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63. 
64. Once they are done soaking, roll them into desiccated coconut. This step may be omitted if you’re not a coconut lover.
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66. 
67. 
68. This is what they would look like if they were rolled into balls.
69. 
70. These South African Gulab Jamun’s are ready to be plated & served.
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72. 
73. Can be stored in an airtight container for up to a week – although they are best eaten fresh.
74. 
75. These South African Gulab Jamun’s are mostly prepared for auspicious days such as Varalakshmi Vratham, Sri Ganesh Chaturti, Purattasi , Pithar Paksh, Navaratri & many others.
76.