amaya
January 15, 2012, 5:30pm
6
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 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.