gulab jamun

Silver Falcon Of Kashmir · Mar 4th, 2009, 10:53 AM

Ladies, I need some tips and advice. I am having guests for lunch this Friday, and I want to make gulab jamun for dessert. Now is there any way of making gulab jamun a day ahead, and 'reheating' them. Or to fry the balls a day in advance? Or?

Please help. Thank you in advance.

P.S. Some tips about how to keep them soft would also be appreciated.

Chicken Biryani · Mar 4th, 2009, 10:58 AM

Do you absolutely want to serve Jamuns warm?

coz what i tend to do is , I prepare jamuns and then after going through the sheera stuff .... I keep them aside to drain the extra sheera ...

Then i sprinkle some shredded coconut on them and keep them in the fridge ... and it turns out absolutely yummy the next day .....

everyone I serve these jamuns to , keeps coming back to compliment !

waterfall99 · Mar 4th, 2009, 11:02 AM

Quote:

Originally Posted by Chicken Biryani

Do you absolutely want to serve Jamuns warm?

coz what i tend to do is , I prepare jamuns and then after going through the sheera stuff .... I keep them aside to drain the extra sheera ...

Then i sprinkle some shredded coconut on them and keep them in the fridge ... and it turns out absolutely yummy the next day .....

everyone I serve these jamuns to , keeps coming back to compliment !

really?oh wow!pls share your recipe of gulab jamun!

dawn77 · Mar 4th, 2009, 11:03 AM

i think if you reheat them in the microwave for a little bit, they should be fine.

Silver Falcon Of Kashmir · Mar 4th, 2009, 12:00 PM

Quote:

Originally Posted by Chicken Biryani

Do you absolutely want to serve Jamuns warm?

coz what i tend to do is , I prepare jamuns and then after going through the sheera stuff .... I keep them aside to drain the extra sheera ...

Then i sprinkle some shredded coconut on them and keep them in the fridge ... and it turns out absolutely yummy the next day .....

everyone I serve these jamuns to , keeps coming back to compliment !

I would prefer them to be warm. I think they taste nicer that way. But if 'worst comes to worst', I will serve them as you do.

Thanks a lot for your suggestion. YOu must really love chicken biryani

Silver Falcon Of Kashmir · Mar 4th, 2009, 12:03 PM

Quote:

Originally Posted by dawn77

i think if you reheat them in the microwave for a little bit, they should be fine.

My microwave died a mysterious death two days ago.And I haven't gotten around to buy another one. Still, are you sure this can be done, and won't change the taste or something?

Have you ever tried doing so yourself?

P.S. Why don't I go for some cold dessert

There is always ras malai. But I wanted to make gulab jamun this time.Let's see.

dawn77 · Mar 4th, 2009, 02:23 PM

well, i've reheated frozen gulab jamun in the microwave and they turn out fine. if you're thinking cold desserts, then how about kulfi?

Sidra54 · Mar 4th, 2009, 03:08 PM

^ she wants warm dessert

Chicken Biryani · Mar 4th, 2009, 03:46 PM

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

dawn77 · Mar 4th, 2009, 04:42 PM

Quote:

Originally Posted by Sidra54

^ she wants warm dessert

yes, i know but in the post above yours she said:

"P.S. Why don't I go for some cold dessert

There is always ras malai. But I wanted to make gulab jamun this time.Let's see."

that's why suggested kulfi since it's easy to make and can be made ahead of time.

Zardarii · Mar 4th, 2009, 05:30 PM

ingredient for gulab jaman
whipping cream
dry milk one cup
pancake mix) i like aunt jamima) one cup
make a dough mix well
and fry in oil until brown shade

make syrup one cup sugar one cup water cardimom
don,t use hot syrup .always try to use warm syrup

enjoy it its tasty

Silver Falcon Of Kashmir · Mar 5th, 2009, 02:50 AM

^ What is it about warm syrup and hot syrup?What difference does it make?Am curious...This reicpe of yours is very different from the ones I have seen/read so far...maybe I should try that too one of these days.

Thanks for your input Zardari.

Silver Falcon Of Kashmir · Mar 5th, 2009, 02:54 AM

Quote:

Originally Posted by dawn77

well, i've reheated frozen gulab jamun in the microwave and they turn out fine. if you're thinking cold desserts, then how about kulfi?

Kulfi sounds good too Dawn. Can you please share your recipe with us?I would love to try that.My repertoire of desserts is very limited, as I am not overly fond of sweets. The only desserts that I can make are ras malai,kheer,suji ka halwa and gulab jamun. I have never even ventured to try the various forms of halwa or zarda(actually I don't like zarda/halwas),

Thanks for the microwave tip.

waterfall99 · Mar 5th, 2009, 02:55 AM

Quote:

Originally Posted by Chicken Biryani

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

thank you Chicken Biryani

Silver Falcon Of Kashmir · Mar 7th, 2009, 02:37 AM

Hey Chicken Biryani, I used your advice.i.e. made the gulab jamuns and then served them cold. Everyone loved them. Thanks.

Zardarii · Mar 7th, 2009, 05:03 PM

Quote:

Originally Posted by Silver Falcon Of Kashmir

^ What is it about warm syrup and hot syrup?What difference does it make?Am curious...This reicpe of yours is very different from the ones I have seen/read so far...maybe I should try that too one of these days.

Thanks for your input Zardari.

syrup jo app sugar or pani mix kar kah banati hain wo zara thanda karna boilied syrup main dalo g to kharab ho jy ga

or pan cake main already kafi kuch add hota hai issi lia sirf pancake dry milk and whipping cream sy mix kar lo

achy banty hain

waterfall99 · Mar 8th, 2009, 12:51 AM

Hey Chicken Biryani,yesterday i tried the gulab jamun recipe which you've mentioned,and it turned out extremely well..thank you so much!

uetian2k1 · Mar 8th, 2009, 06:38 AM

1 cup powder milk which chicken biryani has specified..wo kitnay grams hoga? 250 grams? i always get confused bcz of this cup things...plz someone tell me in grams?

Chicken Biryani · Mar 8th, 2009, 07:13 AM

Quote:

Originally Posted by uetian2k1

1 cup powder milk which chicken biryani has specified..wo kitnay grams hoga? 250 grams? i always get confused bcz of this cup things...plz someone tell me in grams?

hey Uetian ... in gulab jamun it doesnt matter really about the grams .. just take any coffee mug ...

WaterFall ... glad it turned out well mate ... i stumbled upon this recipe and everyone loves it ...