Often, many Canadians refer to galub jamun as the Indian version of a Timbit. In case there are some unfamiliar with a Timbit, it is the name of a donut hole (small donut ball) made by Tim Hortons – a popular café/fast food joint mainly in Canada.
Like a donut hole, a galub jamun is small, round and deep-fried but that’s where the similarities end. Galub means rosé in Hindi and jamun refers to a dark crimson berry native to India. Unlike a donut hole, a galub jamun is drenched in a sweet syrup. The texture is spongy and soft and is eaten hot or cold, though I find it’s usually better when it’s warm.
You can buy the prepackaged box of galub jamun mix to make these, but it’s probably easier to purchase them. However, out of interest I did some research and found that the main ingredients commonly found in galub jamun recipes include powdered milk, milk, all purpose flour, baking powder and ghee (clarified butter). As for the sweet syrup, it has a sugary taste to it consisting of cardamom, sugar and rose water.
Galub jamun isn’t the type of dessert you can eat immediately after cooking it. It needs to sit in the syrup long enough to absorb all the sugary liquid. In fact, it absorbs so much that the galub grows bigger in size. Even though many people complain that galub jamuns are too sweet, I personally enjoy eating these. I love the softness of the ball and the taste of sugar and cardamom mixed together. It’s quite the treat!