Thursday, 7 July 2011

Gulab Jamun

There are  many ways to prepare Gulab Jamun, using milk powder, milk khova, milk or just by buying a ready mix that is  available in market and if there’s no time for all this, the best thing to do, is to drive to a sweet shop and satiate the craving, hassle free. I chose the long process of making using milk, the basic method, because of two reasons, one, I had time, second I wanted only a small number of gulab jamuns,  to avoid eating a large quantity of this sweet treat, which I always do,  if I make it using ready mix. I made mini gulab jamuns, giving the satisfaction of eating more in number but, less in quantity and when you share with two other people the count still goes down, not a good feeling especially when it is gulab jamun. Well, less is always good.


Ingredients
Milk                  500 ml
Flour                 1/2 tsp
Sugar                 3/4 cup
Water                1/2 cup
Rose essence     2 drops
Cardamom        1


Method
Take the milk in a heavy bottomed pan, bring to a boil, reduce the heat and let it boil, stirring now and then.
When the milk is reduced to 1/4 th of its original quantity,  ( it will take about 30 to 40 minutes) stir well until the milk leaves the sides of the pan and comes together. This is called khova.
Remove from heat, add the flour and knead to a soft dough. Make small balls and set aside.
Combine sugar and water in a pan and on medium heat, boil the mixture until the sugar dissolves and makes a sticky syrup ( The syrup when touched between two fingers should be sticky).
Turn of the heat, add the rose essence and the crushed cardamom to the syrup.
Heat some oil in a pan and fry the balls on low heat until golden brown or little darker as desired.
Drop the fried Jamuns straight from the frying pan into the sugar syrup.
Leave it to soak in the sugar syrup for a few hours.
Can serve these cold with a scoop of ice cream.


Note:
The given quantity makes about 8 to 10 small gulab jamuns.
The amount of flour added depends on the consistency of the milk khova, if the milk khova is a little thin it may consume more maida, the khova I made was dry, so I used only 1/4 tsp of flour, so adjust accordingly.
Add the flour as little as possible otherwise the jamuns will be hard and chewy.
If it is sticky use the sugar syrup or a little oil to make smooth balls, but don’t add flour, the mixture should be slightly sticky.
Never press too hard while making the balls, do it gently.
Always fry on low heat, otherwise outside will be brown but the inside will not be cooked.
As there was some syrup left over from the first time, I made another batch of jamuns and used it. So reduce the amount of sugar for the syrup or you can use it make sweet maida chips.



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Hiya all,
Finally on this day of october the 1st, 2012, I have decided to include the comment form, after a long gap of two years. But, I am going to be a bit selfish here and keep all those nice and lovely things that is said for me and only me to cherish and will be sharing any queries that requires clarifications and your experience about the food if you have tried my recipes. So, drop in a word if you have anything to say and thanks a lot for stopping by.
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