Gulab Jamuns Recipe
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Category: |
Category: |
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Jamuns |
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Ingredients: |
Ingredients: 2.5 cups dry milk powder
1 cup all purpose flour
2 teaspoons baking powder
1/2 pint regular (not heavy) whipping cream
Oil
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Directions: |
Directions:1) Mix and homogenize dry milk powder, all purpose flour, and baking powder.
2) Add whipping cream.
3) Slowly add at most 1/4 cup water if necessary. Mix and smooth out batter.
4) Shape into 1-inch spheres eliminating creases (these aren't baatis so cracks are bad!)
5) Heat oil on low for about 5 minutes.
6) Add fissure-free spheres to oil, and wait until they rise off the base of the pot (typically less than 30 seconds) before increasing the heat to medium. Rotate consistently until red (or brown?). Argue vehemently about the color of the jamuns.
7) Remove and place *outside* of syrup to cool.
8) Wait for oil to cool down if there's a second batch.
9) Kick yourself for not working on syrup simultaneously because now you have to wait a little longer before stuffing your face. |
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Syrup |
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Ingredients: |
Ingredients: 3 cups sugar
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Directions: |
Directions:1) Mix 3 cups sugar and 5 cups water. Heat on high until boiling. Reduce heat to medium and heat for another 5-10 minutes.
2) Add a couple drops of natural yellow food coloring.
3) Once syrup is truly syrupy (as opposed to just hot water with lots of sugar) add jamuns to syrup. Make sure syrup is warm to avoid "seeds", i.e. a hardened center. If this happens anyway, increase temperature of syrup. If no seeds, but jamuns expand too much or get too soft, reduce temperature of syrup. |
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