Tripuri Style Gulab Jamun

Ingredients

In Tripuri cuisine, the Gulab Jamun recipe takes on a unique twist. While the Nepalese version typically uses a combination of khoya and semolina, the Tripuri Style Gulab Jamun recipe replaces semolina with flour, resulting in a softer and more delicate texture. Additionally, the Tripuri version incorporates the use of cardamom, which adds a distinct aromatic flavor to the dumplings. The sugar syrup in the Tripuri Style Gulab Jamun is infused with rose, giving it a floral note that enhances the overall taste experience. We alse have the original recipe for Goolab jamoon, so you can check it out.

• 1 cup (240ml) khoya (reduced milk solids) 1 cup (240ml) khoya (reduced milk solids)
• 1/4 cup all-purpose flour 1/4 cup all-purpose flour
• 1/4 teaspoon cardamom powder 1/4 teaspoon cardamom powder
• 1/4 teaspoon baking powder 1/4 teaspoon baking powder
• Ghee or oil for deep frying Ghee or oil for deep frying
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1 tablespoon rose water 1 tablespoon rose water
• Sliced pistachios for garnish Sliced pistachios for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 35g, 25g
• Protein: 5g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, combine the khoya, all-purpose flour, cardamom powder, and baking powder. Mix well until a smooth dough is formed.
2. 2.
   Divide the dough into small portions and shape them into round balls, ensuring there are no cracks.
3. 3.
   Heat ghee or oil in a deep pan over medium heat. Gently drop the dough balls into the hot oil and fry until they turn golden brown, stirring occasionally for even cooking.
4. 4.
   While the gulab jamuns are frying, prepare the sugar syrup. In a separate saucepan, combine water and sugar. Bring the mixture to a boil, stirring until the sugar dissolves completely. Add the rose water and simmer for a few minutes.
5. 5.
   Once the gulab jamuns are cooked, remove them from the oil and drain excess oil on a paper towel.
6. 6.
   Transfer the fried gulab jamuns into the warm sugar syrup and let them soak for at least 30 minutes, allowing the dumplings to absorb the syrup.
7. 7.
   Garnish with sliced pistachios and serve the Tripuri Style Gulab Jamun warm.

Treat your ingredients with care...

• Khoya — Ensure that the khoya is fresh and of good quality for the best results in texture and taste.
• Cardamom powder — Use freshly ground cardamom powder for a more aromatic flavor.

Tips & Tricks

• To achieve perfectly round and crack-free gulab jamuns, ensure that the dough is smooth and free of any cracks before shaping.
• Adjust the sugar syrup's sweetness according to your preference by adding more or less sugar.
• For an extra touch of flavor, you can add a pinch of saffron strands to the sugar syrup.

Serving advice

Serve the Tripuri Style Gulab Jamun warm for the best taste experience. They can be enjoyed on their own or paired with a scoop of vanilla ice cream for a delightful combination of hot and cold.

Presentation advice

Arrange the gulab jamuns on a serving platter and drizzle some of the sugar syrup over them. Garnish with sliced pistachios for an attractive and inviting presentation.