How do you make them without getting a raw center. When I fry mine they turn out spongy but the very center will remain raw how do I fry them so this is not the case? anybody with experience.
Re: Gulab jaman
you have to make sure the oil/shortening whatever you are frying them in remains constant...the reason they are remaining raw on the inside, is because your frying temp is either too high, or fluctuating too much...i don't have an exact temp to give you, i just know by looking at whether it's correct or not, sorry....if you are on an electric range, i would say medium heat...if it's gas, make sure your flame is also at an even medium temp....btw, here's my family's fool proof recipe for gulab jamun....
for the dough:
1 1/2 carnation milk powder
1 1/2 bisquick mix
1 quart heavy whipping cream...
mix the two dry powders together and then slowly start adding the heavy cream, mixing with your hands (the best utensils god gave!)...once the dough starts coming together, try to form the balls to judge the texture...the balls should not be to wet or too dry, definately no cracks! you know the ratio is right when the balls form smoothly, are not cracked and leave a slight sheen on your palm....
Heat your shortening/oil on medium and once it reaches sufficient heat, start frying them..i like to keep moving them around to make sure all sides fry evenly...be very vigilent, and don't take your eyes off of them for a second!
For the sheera, i use 2 cups sugar to 4 cups water...after its boiled and sugar dissolved, i add in some saffron & elaichi pods....
I hope this helps!
Re: Gulab jaman
Hi White, Khattichic has said all the important things :@:
Two things you need to keep in mind:
1- when you make the dough, ensure that its really soft ... and try to avoid softening it with oil.. soften it with a drop by drop use of whole milk .. one drop at a time ... when it becomes really soft thats when you must cover it with a wet cloth ...
2- make sure the oil is at constant like khattichic mentioned .. its extremely important .. if its too hot they will get cooked from outside but remain raw from inside ... so a round of jamuns should take you between 8-10 minutes to fry ... any sooner and they wont get done from inside ...
also keep rotating the jamuns while they are in the oil , that way they get evenly cooked from all around and inside ...
Good luck ..
Re: Gulab jaman
i want fresh gulab jamuns now... ammmmmmiiiiii
Re: Gulab jaman
KS09, Ammi kai ooper saara kaam daal do bi 
it would be more adventurous is you make some yourself 
.. what say? 
Re: Gulab jaman
you have to make sure the oil/shortening whatever you are frying them in remains constant...the reason they are remaining raw on the inside, is because your frying temp is either too high, or fluctuating too much...i don't have an exact temp to give you, i just know by looking at whether it's correct or not, sorry....if you are on an electric range, i would say medium heat...if it's gas, make sure your flame is also at an even medium temp....btw, here's my family's fool proof recipe for gulab jamun....
for the dough:
1 1/2 carnation milk powder 1 1/2 bisquick mix
1 quart heavy whipping cream...
mix the two dry powders together and then slowly start adding the heavy cream, mixing with your hands (the best utensils god gave!)...once the dough starts coming together, try to form the balls to judge the texture...the balls should not be to wet or too dry, definately no cracks! you know the ratio is right when the balls form smoothly, are not cracked and leave a slight sheen on your palm....
Heat your shortening/oil on medium and once it reaches sufficient heat, start frying them..i like to keep moving them around to make sure all sides fry evenly...be very vigilent, and don't take your eyes off of them for a second!
For the sheera, i use 2 cups sugar to 4 cups water...after its boiled and sugar dissolved, i add in some saffron & elaichi pods....
I hope this helps!
I hv searched here in the forum and find many post of this recipe. all recipe hv same ingrdients. so knw more abut the dough ingre.
bisquick mix: is it flour but amount?
powder milk would be nido.
but cream: can v use desi ghee for mixing?