Most of us are unable to successfully get that brilliant dough texture required for home made gulab jamuns. After several experiments , I am sharing my mehnat sai sikhi hui tip with you all :@:
The chefs say the texture has to be crumbly rather then stretchy( like roti ata) . If you mix all the ingredients in one go , you will never get that perfect crumbly mixture !
The tip is to add one ingredient at a time and then mix until no lumps can be seen in the mixture .. for example, you mix the dry milk powder and baking powder first. Then the maida .. mix again.. then the wet sooji and carefully mix again … then the oil .. and mix again … the more the mix the better the end result. when you mix a bit of whole milk , do it little by little , mixing well between every teaspoon of it … the mixture should remain separated and crumbled until you feel the dry ingredients have absorbed the moisture but havnt lost the crumble .
I have had so many disasters trying to make these poxy GJs that I am scared to have another go..:(
CB...when you say the mixture has to be crumbly...do you mean you make it like a crumble mix?...how does it come together to make smooth balls?...mine are soo blinking hard,you could prolly use them for bullets!..
so you don't over work the dough?...man,I so want to make nice soft yummy ones...it's not fair.
Charmed , you know when you say you get rock hard jamuns .. it means that you havnt done the dough in the right consistency.
Yes , you dont knead it like regular aata ... you make sure even while mixing it remains crumbly ... more like khoya .. have you seen khoya? next time i make jamuns i will take a pic of the mixture ...
So how does the mixture come together in smooth balls? ... what actually happens is that all the liquid ingredients ( oil and a bit of whole milk ) get absorbed into the milk powder when you mix them little by little .. if you mix them in one go .. then the moisture doesnt get absorbed into the milk powder bits ... so doing it little by little and gently infusing the moisture into the milk powder particles .. and then leaving it aside for 10 minutes , helps the moisture to get fully absorbed into the particles.
Later when you are making balls , press the mixture bit in your hand gently , that will let the moisture come out slightly and will act as the binding agent. When you press it two to three times , only then turn it into a ball ..
Occasionally it has happened to me that when i am ready to make the balls , the moisture is not enough in the mixture and the balls wont come out smooth. So i add tiny bit of whole milk and mix until i get the binding to make smooth balls ...
CB u didnt reply me but i have omiited the sugar part as i have checked again and again but no answer from u but for me it was hitttttttttttttttt as u have posted the video also so i have checked the consistency of dough from there. thankxx a bunch.
awww really really sorry there English lady … What i meant was that when you are doing the milk powder mixture , add in one and a half tablespoon sugar in it along with other ingredients … the sugar helps the jamuns to get a dark brown color , when you are frying the jamuns…
2 cups milk powder
1 egg
1 tsp. oil
1 tbs. white flour (maida)
½ tbs. semolina (suji)
2 tsp baking powder
oil for deep frying
Syrup:
2 cups sugar
2 cups water
4-5 green cardamom (Chhoti Ilaichi)
Few drops of Kewra essence
Instructions
First make the syrup by dissolving sugar in water.
Add the illicit seeds and cook till it starts to boil.
Remove from heat and keep aside.
Mix together the rest of the ingredients into a dough and make into small balls (makes about 32-36) and deep fry until brown.
Add to the syrup.
but i have omiited the sugar part as i have checked again and again but no answer from u but for me it was hitttttttttttttttt as u have posted the video also so i have checked the consistency of dough from there. thankxx a bunch.
