gulab jamun

Lifestyle Parenting, Household Affairs and Cuisine corner
1

Ladies, I need some tips and advice. I am having guests for lunch this Friday, and I want to make gulab jamun for dessert. Now is there any way of making gulab jamun a day ahead, and ‘reheating’ them. Or to fry the balls a day in advance? Or?

Please help. Thank you in advance.

P.S. Some tips about how to keep them soft would also be appreciated.

2

Do you absolutely want to serve Jamuns warm?

coz what i tend to do is , I prepare jamuns and then after going through the sheera stuff .... I keep them aside to drain the extra sheera ...

Then i sprinkle some shredded coconut on them and keep them in the fridge ... and it turns out absolutely yummy the next day .....

everyone I serve these jamuns to , keeps coming back to compliment !

3

really?oh wow!pls share your recipe of gulab jamun!:@:

4

i think if you reheat them in the microwave for a little bit, they should be fine.

5

I would prefer them to be warm. I think they taste nicer that way. But if 'worst comes to worst', I will serve them as you do.

Thanks a lot for your suggestion. YOu must really love chicken biryani:)

6

My microwave died a mysterious death two days ago.And I haven't gotten around to buy another one. Still, are you sure this can be done, and won't change the taste or something?

Have you ever tried doing so yourself?

P.S. Why don't I go for some cold dessert:p There is always ras malai. But I wanted to make gulab jamun this time.Let's see.

7

well, i've reheated frozen gulab jamun in the microwave and they turn out fine. if you're thinking cold desserts, then how about kulfi?

8

Re: gulab jamun

^ she wants warm dessert

9

*Waterfall *, this one is only and only for you :@:

Here goes my recipe :

1 cup powder milk
1 tablespoon maida
(soak 1 tablespoon of sooji in a bit of milk and put it aside for two minutes )
Quarter teaspoon of baking powder
1.5 teaspoon sugar
1 or 2 tablespoon oil
1 spoon of rose water or few drops of kewra

start mixing all these ingredients with some whole milk .. dont turn it into dough like texture ... just make sure its crumbly texture ... make small balls

then in your pan , ensure oil is not too hot .. it should be below average hot ..
one lot of jamuns should take 10 minutes to fry ..

before putting the jamun balls in the oil, rotate the oil in rounds with a spoon ... and start adding the balls .. keep rotating the oil ( the trick is , the rotating bit helps jamuns get thier colour evenly and cook properly )

continue to fry until jamuns turn the colour you want ... the sugar you added in the jamun mixture caramalises when you fry it and gives the jamuns the dark brown colour on the outside ...

*For sheera : *

1 cup sugar
1 cup water
1 teaspoon lemon juice ( it will stop sugar from caramalising and wil get absorbed in the jamun properly )
some ilaichi powder
additional rose water or one or two drops of kewra

let it simmer while you add the jamuns and take them out after less then a minute ... I normally rotate them in the sheera for a quick 30 seconds and then i take them out and let them drain...

just to be sure , cut one of the jamuns in half and check if it has absorbed the sheera properly .. normally less then a minute is more then enough ...

sprinkle some dry shredded coconut and refrigerate and enjoooooooooooyyyyyyy

10

yes, i know but in the post above yours she said:

"P.S. Why don't I go for some cold dessert:p There is always ras malai. But I wanted to make gulab jamun this time.Let's see."

that's why suggested kulfi since it's easy to make and can be made ahead of time.

Pakistan v India - 2nd ODI - 2012/13
11

Re: gulab jamun

ingredient for gulab jaman
** whipping cream**
** dry milk one cup**
** pancake mix) i like aunt jamima) one cup**
** make a dough mix well **
** and fry in oil until brown shade**

** make syrup one cup sugar one cup water cardimom**
** don,t use hot syrup .always try to use warm syrup **

** enjoy it its tasty **

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12

Re: gulab jamun

^ What is it about warm syrup and hot syrup?What difference does it make?Am curious...This reicpe of yours is very different from the ones I have seen/read so far...maybe I should try that too one of these days.

Thanks for your input Zardari.

13

Kulfi sounds good too Dawn. Can you please share your recipe with us?I would love to try that.My repertoire of desserts is very limited, as I am not overly fond of sweets. The only desserts that I can make are ras malai,kheer,suji ka halwa and gulab jamun. I have never even ventured to try the various forms of halwa or zarda(actually I don't like zarda/halwas),

Thanks for the microwave tip.

14

thank you Chicken Biryani :hug:

15

Hey Chicken Biryani, I used your advice.i.e. made the gulab jamuns and then served them cold. Everyone loved them. Thanks.:lifey:

16

syrup jo app sugar or pani mix kar kah banati hain wo zara thanda karna boilied syrup main dalo g to kharab ho jy ga

** or pan cake main already kafi kuch add hota hai issi lia sirf pancake dry milk and whipping cream sy mix kar lo**

** achy banty hain **

17

Re: gulab jamun

Hey Chicken Biryani,yesterday i tried the gulab jamun recipe which you’ve mentioned,and it turned out extremely well..thank you so much!:hug:

18

1 cup powder milk which chicken biryani has specified..wo kitnay grams hoga? 250 grams? i always get confused bcz of this cup things...plz someone tell me in grams?

19

hey Uetian ... in gulab jamun it doesnt matter really about the grams .. just take any coffee mug ...

WaterFall ... glad it turned out well mate ... i stumbled upon this recipe and everyone loves it ...

20

cheers mate …glad it worked … :slight_smile: