punjabi kuri !!!

im crazy about gulab jamans,they are the only mithai i like to eat,well,after eating Ambala's yummy gulab jamans alot...and getting addicted to them,i decided to try to make some myself(thats exactly what i Shouldnt have done)
ok...so i bought a gulab jaman mix,n all u had to do was make a paste,by mixing the owder with milk...aur phir frying them...and putting them in the sweet water.ok,now the prob was...kay it was a small mix,n the instructions said make 20 gulab jamans...s i did,n they were tiny,i fried them.....and put them in the *sheera*...they looked nice butafter alll that hard work they were *kachey* damn...i spent like half an hour making them...& i had to throw them away my sis thought i didnt fry um properly...but if i didnt take um out when i did they wouldv become black.


does anyone have any better recipies...mixes...or tips on how o make the perfect gulab jamans???

Mehnaz

Oh my gosh .... I LOVE AMBALA'S mithai. :love:

I made like 100 gulab jaman's last year. It was my first time. I ended up making too much dough so me and my mother were literally rolling all night. I will dig up the recipe for you .... if I can find it.

Fret Wizard

suroor_ca02

i know how to make them disappear

Majestic

what is it? Can someone tell me?

CocoNut

Its crucial to set your oven to a halki aanch when frying, this inturn makes the inside and outside cook together rather than burning the outside and leaving inside kacha. Try that if you haven't, otherwise I can give you another method that I've tried. Oh and don't put all your jamuns in at once. Do it a few at time in three batches if possible to see if your trials are successful.

CorruptAngel

Gulab jamuns are cake-like fried sweet balls. They look like this:


click above



Online recipe for Gulab jamuns

CorruptAngel

^
disclaimer: use the above recipe at your own risk!

Majestic

ohhhhh I make these, we call them "Awwamahs"

Irem

koi baat naheen first time tha na hum sab k saath yahi hota hay...dont ask me what happenned to me when i made sewiaan for first time

mAd_ScIeNtIsT

You are truly a veritable cullinary delight

Majestic

gee thanks

punjabi kuri !!!

thanx every1 4 ur replies...im gona try some recipies out again...after a week(4 exams left) watch this space 4 the results....

punjabi kuri !!!

i give up, silly gulab jamans...its better to go n buy um from Ambala.

hiccup

My fav fav sweeties were those block ones, from ambala in white. Oh my good god, they were gorgeous, one time, in pak, I kidnapped an Uncle and went and brought boxes and boxes and boxes full and kept them in a freezer and ate them.

YUM. Memories, I remember eating a sizeable amount whilst watching pakeeza.

And the last time I went back I brought bags full of tikkas and kebabs. And ate them.

Sheesh, my mouth is watering.

O and PK, good luck.

larki_punjaban

ok...quick question

Is ambula located only in pakistan?

roshnie

I think Ambala is in India but Ambala sweets may be in Pakistan.

nandulala

Thap

Okay no laughing or owt but here's a recipe for Gulab Jamuns from Thap's country kitchen:

Gulab Jamun


8 tbsp of full cream powder
3 tbsp of self raising flour
¼ teasp of bicarbonate of soda
1 tbsp of soft butter
Approx 3 tbsp of water
Oil for frying

Syrup:
2 cups of white sugar
4 cups of water

1-Sift milk powder and bicarbonate of soda into a large bowl. Rub in butter and add enough water to make pliable dough.

2-Mould into balls the size of large marbles or small sausage shapes.

3-Make syrup by combining sugar and water. Heat until dissolved and simmer for 5 minutes.

4-Fry moulded jamuns slowly in hot oil until thy turn a deep golden brown colour.

5-Put fried gulab jamuns into syrup and soak until almost double in size and soft and spongy.

6-Allow to cool completely and serve at room temperature or slightly chilled.

7-Eat 'em all up.

I'm still the hard man of gupshup despite doing a bit of cooking on the side.

amelie

is full cream powder the same as dry milk?