gulab jamun

Waleeja · March 11, 2009, 5:10pm

Chicken Biryani isnt the sugar too less? just 1tsp? I'm going to try your recipe tomorrow inshaAllah but i'm a bit confused.. all other recipes i have seen use 1cup sugar for 1cup dry milk and then another 1cup for syrup. also some of them use eggs aswell what difference does it make?

Looking forward to your reply. Thanks :)

Aimee · March 27, 2009, 5:44pm

Waleeja , I just saw your post , sorry mate ...

i hope its not too late .. lol

yes , lesser sugar in the jamun mix is better coz then there will be sugar in the syrup as well ..... the only reason we add sugar in the jamun mix is to give it that beautiful brownish color on the top ... sugar caramalizes when yu are frying it and gives tht brown color... if you put too much sugar in the jamun mix , it will get hard from inside and you will lose the soft texture jamuns normally have ...

I have tried both ways with eggs and without eggs and found that without eggs ones taste alot more better then with the eggs ... my friends told me the ones i made without egg tasted exactly like the mithai wali shop kai jamun !

S08 · March 27, 2009, 5:57pm

Re: gulab jamun

oh gulab jamun par yaad aya...i made CB recipe...taset wise bilkul shop ki tara thae...but merai zara burn ho gae...kalay kalutay.lol. next time i have to cook them in slow flame.

Waleeja · March 31, 2009, 12:56pm

Heyyyy CB Dearrr!! they came out EXACTLY the same as we buy from the shop! Thank you so much dear! I'm feeling so good Alhamdulillah lol though mine becomes too soft and too sweet i think maybe cos i put them in syrup for like 3-4mins? But anyways I'm satisfied with the output considering it was my first time : p

I hope inshaAllah next time they'll be perfect!

Thanks once again.. you people are wonderful!

xx

Aimee · March 31, 2009, 1:07pm

Waleeja , excellent job ... well done ... glad you got them nicely ...

This is the secret recipe that you wont get told by many chef's ... its just the bestest one , that can not go wrong .... next time try to keep them in the syrup lesser then 3 minutes .. I think they turn out fine if you dip them in for jsut a minute or a minute and a half ...

asho · March 31, 2009, 4:44pm

Re: gulab jamun

excellent recipe !

Waleeja · March 31, 2009, 8:24pm

This is really a PERFECT recipe for gulab jamun!! zaberdast! Everyone LOVED them and I'm sooooooo happy as if I have found a treasure chest lol I feel like sharing this recipe with EVERYONE! Lol I'm so excited whoa!

Thanks once again

expat1 · April 1, 2009, 3:40am

Re: gulab jamun

WOW!.....seems like you really have provided an amazing recipe Chicken Biryani. Thankyou i advance, will definitely try next time I have people round :)

Silver_Falcon_Of_Kashmir · April 1, 2009, 7:08am

Re: gulab jamun

Yeah it's a good recipe. I know because I too have always made gulab jamun this way. And they turn out perfect each time.

chester · April 17, 2009, 6:41pm

Re: gulab jamun

CB i got a question...
so i followed ur recipe for gulab jamuns and tried them
when i made them and they were fresh they were really really good
but then after 15 they started to become hard, and kinda tough
i don't know what i did wrong... i doubled the ingredients and doubled everything.

the only two things i can think of is that maida and sooji part
are you supposed to put in one or both of them?
And also maida is just all purpose flour right?
i also used non fat dry milk if that makes a difference?

Please help!

Thanks :)

Aimee · April 17, 2009, 8:13pm

Re: gulab jamun

Chester , it could be any of the following things :

1- when you mix the ingrediants make sure you dont turn it into a dough ..it has to remain crumbly texture

2- next time add some extra oil in the mixture ...

3- maybe you didnt dip them long enough in the sugar syrup.... next time dip them in for a bit longer

4- make sure you havnt over cooked them while frying the jamuns ...

Rest , yes maida is the self raising powder , and I use Nido instead of fresh dairy milk... and regards maida and sooji , you have to put both in .. follow the recipe as it is to see how they turn out .. once you have made them , next time it will be easier to handle doubled ingredients ...

Good luck...

expat1 · May 20, 2009, 2:01pm

Re: gulab jamun

Chicken Biryani, what would happen if you left the jamuns in the sugar syrup?

Aimee · May 20, 2009, 2:37pm

Re: gulab jamun

Expat, I normally dont like drippy, over soaked jamuns ... thats why i just take them out once they have absorbed the right amount of syrup.

however if you like to present a bit of syrup with the jamun, please feel free to do so... my friend likes them with the syrup and she serves them warm, they turn out fine.

Fozia786 · May 22, 2009, 4:57pm

Re: gulab jamun

Hey what is the english translation of 'maida' and can the gulab jamun be made without dried milk powder? or is that an essential ingredient?

WhateverFloatsUrBoat · May 22, 2009, 10:08pm

Re: gulab jamun

maida is flour, and the GJ recipes i use can't be made w/o milk powder

Aimee · May 22, 2009, 10:10pm

Re: gulab jamun

maida is called self raising flour ...

Sidra54 · May 22, 2009, 10:25pm

Re: gulab jamun

self-rising :p

Where is Silver Falcon of Kashmir? :(

Aimee · May 23, 2009, 3:21pm

Re: gulab jamun

I have been wondering that myself ... where is she ?

Sidra54 · May 23, 2009, 3:57pm

Re: gulab jamun

I think she is on vacation in Pakistan.

Fozia786 · May 23, 2009, 4:03pm

Re: gulab jamun

Thanks guys!!..Having a khatum in memory of my dear s.mum on Mon and I will try out Chicken Biryani's recipe.