Diwali is approaching and everyone’s getting ready to prepare a feast. If you are looking for a sweet delicacy to add to your menu, this is it! Kneading the dough is simple, it requires no resting and frying is done in 1.2.3! It can also be done a week in advance–no scrambling around on Diwali day to get it all done.

What is Gulab Jamoon?

Gulab Jamoon is a classic Indian sweet. In India, it’s made primarily with milk powder and spices, shaped into a round ball, deep fried and then soaked in a cardamom and ginger spiced sugar syrup.

In Trinidad Gulab Jamoon, also known as ‘fat kurma’ is a fried dough coated with a sugar syrup. The syrup is poured on and allowed to dry until it hardens and coats the fried dough, through crystallization.

Difference between Gulab Jamoon and Kurma?

The primary difference is the shape – fat kurma is fat and the regular kurma, its cousin, is traditionally skinny. Being fat it is also softer than kurma! Are you surprised? The taste is similar because the ingredients are almost the same as well.

Many people have their own preferences based on all of these factors! Let me know which one you prefer!

When is Gulab Jamoon served?

This sweet Indian delicacy is served at Hindu functions including Diwali, religious prayers and weddings. It is sold year round at the local markets or Indian delicacy shops.

How to make Gulab Jamoon?

There are many ways of making this, as the case for almost any other dish in Trinidad. However, today, I am sharing a rather simple method taught by my sister in law Asha. Asha is a devout Hindu who makes for the temple where she worships regularly.

Today, you will learn to make this very simple, yet perfectly delicious, version of “Fat Kurma”.

WATCH VIDEO TUTORIAL:

Gulab Jamoon Recipe 
Makes about 25-30
Time: 90 mins 

INGREDIENTS
3 cups all purpose flour (about 1 lb)
2 teaspoons baking powder (preferably aluminum free)
6 tablespoons milk powder
1/2 teaspoon ground elychee (cardamom) 4 ounces pure butter (cold) (no chemicals) (preferably Kerrygold or Anchor for best result–otherwise choose a butter with no chemicals and additivies) (1 stick | 8 tbs)
Cold Water (About 12-13 tablespoons) Optional Ingredients 1/2 teaspoon ground cinnamon
1 teaspoon grated ginger

Sugar syrup(phaag)
2 cups water
2 cups granulated sugar 2 teaspoons grated ginger, optional

Less sweet (my preference)
( 1 1/2 cups water, 1 cup sugar)

Tips:
-If dough is too dry, It will crack in the pot
-Make each dough about 1 oz or 26 grams to be precise
-If there are cracks when forming or after formed, wet hands with water or butter to help shape without cracks
-If it gets dark brown too quickly, lower heat.
-Do not overcrowd the pot – it will lower the heat and cause them to expand –and break apart
-Bring the oil back to temperature before adding the second set
-Fry quickly after kneading and shaping as dough will dry out and crack (Break apart) in the pot, as stated above
-After frying, break one to ensure that it’s cooking, if not, return it to the pot and cook longer
-See options above (sugar syrup) for sweetness recommendation
-Never add an oiled spoon to the sugar syrup while it cooks
-It will sink when placed in the pot, but will rise to the top/float when cooked.
-Make it light or dark, depending on your color preference—I like it dark!
-Cool completely before adding syrup or else they will break while stirring.
-if it puffs up/expands a lot while frying, you need to form it smaller and tighter (again no cracks!)-it also helps to reshape them a second time.

1.      In a large bowl combine flour, baking powder, milk powder, cardamom(cinnamon and ginger if using). Mix well. Cut butter into cubes and, using your fingers, rub it into the flour, until it resembles fine crumbs(like a pastry dough).

 

 

1.      While the kurma is frying, in a saucepan over medium heat, bring water, sugar and ginger to a gentle boil. Boil for 30-45 minutes or until it starts to get frothy/bubbly/syrupy and/or starts to form sugar crystals on the sides(230 degrees Fahrenheit on a candy thermometer). Then, keep on the lowest heat.

 

2.      Pour sugar syrup, one cup at a time, and stir quickly and gently to coat completely(Warning–if you don’t put enough, it will not be as crunchy!). Using a clean spoon(no oil), mix quickly but gently until the gulab jamoon is evenly coated with the sugar.  Continue turning until sugar hardens/dries and is coated with a white layer. If at any point it’s very sticky, keep turning, it will eventually dry.  Don’t give up! You can shake/roll it from side to side instead of stirring if you notice that it is breaking up. 

 

Please like, share, post a comment or question below or tell me your ‘fat kurma’ story. I would love to hear from you!

 

With Love,

Ria

Other Diwali (Traditional East Indian) Recipes(using recipes already on the blog):

Appetizer

Pholourie

Aloo Pie (Potato)

Raw Mango Chutney

Boiled Mango Chutney

 

Vegetarian Diwali Main Course:

Channa and Aloo

Channa and Aloo with Baigan

Buss Up Shot (Paratha Roti)

Pumpkin

Fry Bodi (Sauteed Long Green Beans)

Baigan and Tomato Choka

Dhal

Gulab Jamoon Recipe

Gulab Jamoon is a classic Indian sweet. In India, it's made primarily with milk powder and spices, shaped into a round ball, deep fried and then soaked in a cardamom and ginger spiced sugar syrup. In Trinidad Gulab Jamoon, also known as 'fat kurma' is a fried dough coated with a sugar syrup. The syrup is poured on and allowed to dry until it hardens and coats the fried dough, through crystallization.

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: Indian, Trini, Trinidad, Trinidadian

Keyword: gulab jamoon, kumar recipe, kurma, trini fat kurma, trinidad fat kurma

Prep Time: 20 hours hours

Cook Time: 45 minutes minutes

Servings: 30

Calories: 132kcal

Ingredients

INGREDIENTS

• 3 cups all purpose flour, about 1 lb
• 2 teaspoons baking powder, (preferably aluminum free)
• 6 tablespoons milk powder
• 1/2 teaspoon ground cardamom, elychee or elaich
• 4 ounces butter cold (no chemicals) (preferably Kerrygold or Anchor for best result--otherwise choose a butter with no chemicals and additivies) (1 stick | 8 tbs)
• 13 tbsp Cold Water
• 1/2 tsp ground cinnamon Optional
• 1 teaspoon ginger grated

Sugar syrup(phaag)

• 2 cups water
• 2 cups granulated sugar optional
• 2 tsp ginger grated

Instructions

How to make Kurma

• In a large bowl combine flour, baking powder, milk powder, cardamom(cinnamon and ginger if using). Mix well. Cut butter into cubes and, using your fingers, rub it into the flour, until it resembles fine crumbs(like a pastry dough).
• Gradually add the cold water and knead for a few minutes to form a smooth, firm dough.
• Break off small pieces and shape into a log and place on a tray until you are ready to fry.
• In a large iron pot over medium heat and add enough oil to deep fry (a little less than half pot). Line a large bowl or sheet tray with brown paper or parchment paper.
• When the oil is very hot, place immediately (and carefully) into the hot oil --do not overcrowd--and fry until dark golden brown. Stir frequently. Using a spider strainer or slotted spoon, remove from the oil and place on the lined sheet trays to drain and cool completely. Repeat with the remaining dough.

How to make Phaag (sugar syrup):

• While the kurma is frying, in a saucepan over medium heat, bring water, sugar and ginger to a gentle boil. Boil for 30-45 minutes or until it starts to get frothy/bubbly/syrupy and/or starts to form sugar crystals on the sides(230 degrees Fahrenheit on a candy thermometer). Then, keep on the lowest heat.
• Pour sugar syrup, one cup at a time, and stir quickly and gently to coat completely(Warning--if you don't put enough, it will not be as crunchy!). Using a clean spoon(no oil), mix quickly but gently until the gulab jamoon is evenly coated with the sugar. Continue turning until sugar hardens/dries and is coated with a white layer. If at any point it's very sticky, keep turning, it will eventually dry. Don't give up! You can shake/roll it from side to side instead of stirring if you notice that it is breaking up.
• Dust with powdered milk(optional).

Video

Notes

Tips:
-If dough is too dry, It will crack in the pot
-Make each dough about 1 oz or 26 grams to be precise
-If there are cracks when forming or after formed, wet hands with water or butter to help shape without cracks
-If it gets dark brown too quickly, lower heat.
-Do not overcrowd the pot - it will lower the heat and cause them to expand --and break apart
-Bring the oil back to temperature before adding the second set
-Fry quickly after kneading and shaping as dough will dry out and crack (Break apart) in the pot, as stated above
-After frying, break one to ensure that it's cooking, if not, return it to the pot and cook longer
-See options above (sugar syrup) for sweetness recommendation
-Never add an oiled spoon to the sugar syrup while it cooks
-It will sink when placed in the pot, but will rise to the top/float when cooked.
-Make it light or dark, depending on your color preference—I like it dark!
-Cool completely before adding syrup or else they will break while stirring.
-if it puffs up/expands a lot while frying, you need to form it smaller and tighter (again no cracks!)-it also helps to reshape them a second time.

Nutrition

Calories: 132kcal | Carbohydrates: 24g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 34mg | Potassium: 60mg | Fiber: 1g | Sugar: 14g | Vitamin A: 108IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

 

Parsad

Sweet Rice

Kurma 

Gulab Jamoon (Fat Kurma)