Quote:
Originally Posted by waterfall99
really?oh wow!pls share your recipe of gulab jamun!  |
Waterfall , this one is only and only for you
Here goes my recipe :
1 cup powder milk
1 tablespoon maida
(soak 1 tablespoon of sooji in a bit of milk and put it aside for two minutes )
Quarter teaspoon of baking powder
1.5 teaspoon sugar
1 or 2 tablespoon oil
1 spoon of rose water or few drops of kewra
start mixing all these ingredients with some whole milk .. dont turn it into dough like texture ... just make sure its crumbly texture ... make small balls
then in your pan , ensure oil is not too hot .. it should be below average hot ..
one lot of jamuns should take 10 minutes to fry ..
before putting the jamun balls in the oil, rotate the oil in rounds with a spoon ... and start adding the balls .. keep rotating the oil ( the trick is , the rotating bit helps jamuns get thier colour evenly and cook properly )
continue to fry until jamuns turn the colour you want ... the sugar you added in the jamun mixture caramalises when you fry it and gives the jamuns the dark brown colour on the outside ...
For sheera :
1 cup sugar
1 cup water
1 teaspoon lemon juice ( it will stop sugar from caramalising and wil get absorbed in the jamun properly )
some ilaichi powder
additional rose water or one or two drops of kewra
let it simmer while you add the jamuns and take them out after less then a minute ... I normally rotate them in the sheera for a quick 30 seconds and then i take them out and let them drain...
just to be sure , cut one of the jamuns in half and check if it has absorbed the sheera properly .. normally less then a minute is more then enough ...
sprinkle some dry shredded coconut and refrigerate and enjoooooooooooyyyyyyy