Thursday, 29 January 2009

Gulab Jamun


Finally, I am back to UK and back to blogging. It has been a long vacation back in UAE where I had splendid time with my family. But the time just flew away so soon. I swill restart my blogging with the very Indian favourite dessert recipe- Gulab Jamun. I made it quite a few times at home and it turned out perfect and all my family loved it. In the beginning I was a bit reluctant to make this recipe since I thought it was difficult for such recipes to come out good. So the first time I made it, I made it using half the amount. If the recipe is followed with exact measurements as given here, they ought to come out excellent.

Dry ingredients:
2 cups Milk powder
3 tbsful Semolina
2 tbs Plain flour
2 tspful Baking powder

Wet ingredients:
2 medium eggs beaten lightly
2 tbs vegetable oil
3 tbs Thick cream
Oil for frying the jamuns

For Syrup:
1 1/2 cups water
3 cups sugar
6 cardamoms
A squeeze of lemon

Preparation:
1. Mix all the dry ingredients well with a wire whisk or sieve all the dry ingredients together.
2. Add vegetable oil and mix well. Add cream and mix well. Add enough egg to make smooth dough. Here I have never used all the egg. A little bit was left behind. The dough will be a bit sticky.
3. Smear oil in palms, take a large pinch of the dough and roll it by placing in the palm to make a gooseberry sized ball. Make sure there are no cracks on the surface of the ball.
4. Repeat the process with the entire dough.
6. Heat up a large wok or kadai and pour-in enough oil to deep fry few balls at a time. Add 5-8 balls and fry them at LOW flame until you get a light golden colour and the jamuns puff up. Drain excess oil. Repeat the process until all the jamun balls are fried.
5. Meanwhile heat another sauce pan and add water and sugar and boil for about 8 minutes until all the sugar is dissolved and the liquid is syrupy. Add cardamoms and a good squeeze of lemon to this and boil for a minute more.
7. Add the fried jamuns to this syrup and boil for about 3 minutes until the jamuns soften. Turn off the flame and let them cool.
8. Garnish with crushed pistachios and serve warm or room temperature.
(If refrigerating, leave them in room temperature for an hour or two else it may be a bit hard.)

Notes:
1. I have used the shop-bought measuring spoons and cups to get the exact measurements which gave me perfect results every time I made it.
2. Here in the recipe, I have mentioned tbs and tbsful. Tbs refers to sharp tablespoon measure and tbsful is a heaped tablespoon measure and is the same for teaspoon.
3. Lemon or lime juice is added to the syrup to stop the syrup from solidifying into sugar crystals.
4. Don’t fry the jamuns at high flame because it gets charred very quickly thus obtaining an undercooked inside part and overcooked outside.

12 comments:

Tina said...

Dear....welcome bak....hows ur vacation..adichu polichoo...pinne thavala...hahha just for a change ketto...ho...lovely lovely jamun....raavile thanne pani undakkum...

Shab.. said...

thanks dear:)..vacation was adipoli..it was tooo good...pinney, thavala--nice change ketto...but i dont think i will ever try it even if i starve to death...pediya..:)

Anonymous said...

hi !!!! im nasi ....welcome back!!!ever since i came across this blog(while u wer in abudhabi) i used to keep looking out for ur updated recipes but never saw any new recipes and thought u might not blog again but finally u r back and that too with my favourite dessert,,,,gulab jamun...i just love it...but ur version and mine are entirely different anyway wil try urs very soon....ur dishes r excellent....pine ur gulab photo adipoliayitund!!!!

Shab.. said...

Thx nasi for ur comments....this gulab jamun was never a failure....it's my dad's and husband's fave dessert.....follow the measurements exactly....Did u use paneer in ur recipe for gulab jamun?...i wud love to have the recipe if it uses anything other than milk powder and if it was a success.
Shabs.

Anonymous said...

hi there again, i dont think we can use paneer, im not very sure on this, i guess if we use paneer it will be like rasamalayi,well my version too includes milk powder but i dont add semolina,egg,veg oil,cream but only milk powder,milk, baking powder,plain flour and it taste excellent!! and very soft too,and syrup all ingrdients but no lemon squeeze,do u have any email address u prefer giving me so i can email u with any dubts plu i would love to share my recipes with u too

Shab.. said...

Hi nasi,
mail me ur recipe at shabysajid@hotmail.com. will give it a try next time.Thanx dear

ARUNA said...

wonderful......i will try this out!

Shehna said...

hey shabyyy!
just tried out this recipe and it came out wonderful!!
hope all is well at ur end...take care...shehna

Shabs.. said...

thx shehna dear....m glad u liked it....

Nushra said...

hi shabz iam coming across ur blog for the first time and uv got lovely recipes.. just wanted to know if we could use condensed milk as a substitute for thick cream...

Nushra said...

hey shabz.. just came across ur blog.. n it has lovely recipes.. just wanna know if condensed milk could be used as a substitute for thick cream

Anonymous said...

hey shabz. a lovely blog u've got with simple and easy recipes.. just want to know if we could use condensed milk as a substitute for thick cream...

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