Gulab jamun. Those fried dough balls dipped in the super sweet chashni are to die for. Some enjoy this delicacy with ice cream, others with rabri, and some as it is. But have you ever wondered how gulab jamun would taste in a sabji?
Difficult to imagine, isn’t it? The Gulab Jamun ki sabji from Jodhpur is an absolutely delicious and unusual take on this sweet, and adds a new dimension of flavours to it.
A savoury gulab jamun, with a rich gravy, this dish is quite popular in the Jodhpur region. It is one of the most delicious vegetarian Rajasthani delicacies.
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The Gulab jamun balls are made with khoya and maida. Sometimes, to add a more savoury flavor, paneer is used. To add some richness and typical Rajasthani flavor, sometimes rose water is added too. Like the usual gulab jamun, these are then fried till golden brown. These are not dipped in the sugar syrup (chashni).
The gravy is actually a typical yogurt-based gravy. The special thing about this recipe is the use of desi ghee, which makes it extra yummy and adds a special desi touch to it. The main ingredients in the gravy include onions, ginger garlic paste and curd. The spices are the usual cumin, red chilli, dhaniya, haldi, garam masala, lemon juice and some fresh coriander leaves as a garnish. If you like the tangy tomato, then you can add some tomato puree too. The spices, along with some maida are typically whisked into dahi.
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There are a lot of variations in this recipe. Some like the usual yogurt curry, others like the tomato-onion gravy, and some like cashew gravy, which is quite rich. So it depends on you which one you like, and you can accordingly use that one.
This dish is closest to kofta perhaps, but it has khoya and so it is richer. These balls are still slightly sweet. The Gulab Jamun ki sabji is a great way to experiment with gulab jamun.
It will definitely add a new take on this dish. Try it out and let us know if you enjoyed it.