*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
Hi there ever1, i made these gulab jamuns, and after soaking them for less da a min i took them all out and they became flat, they didnt retain da round shape why?????? but they tasted real nice.
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 :)
haven't made this yet but from past baking, i can tell you that self-rising flour and all-purpose flour are different varieties. perhaps that contributed to them becoming harder?
ok so i made these yesterday and everything LOOKED a-ok, and tasted good, but the outside bit was very slightly harder than the inside bit. and i think i might have overdone the rose water- it definitely had its love and hate camps amongst the taste-testers.
so i'm thinking i probably fried it a bit too much and maybe the oil was oh so slightly too hot.
here's another question for ya, CB, and others- how much milk is "much" for the sooji? cos i did a one-to-one ratio. was that ok?
mixture was crumbly for sure, then when i balled it up, it went quite smoove. also i only put in 1.5 tbsp of oil.
i used all purpose plus baking soda and a pinch of salt to convert it into self-rising.
later on today iA, i'm going to try this with cake and pastry flour which is meant to be lighter.
SGC , sorry just about saw all your comments above ..
Sooji is called semolina , any variety , coarse or smooth is fine …
About your questions , the outer layer goes hard , when the oil is very very hot .. you are supposed to do them in medium heat , basically it should take you at least 20 minutes to fry the jamuns … and take them out when they are golden brownish.
About how much milk in semoline , just enough to soak it into a thick paste … one tbls Semolina and almost one spoon milk or half a spoon more if it hasnt soaked well …
Also SGC , when you are making the balls , dont press them too hard , that will make them harder in the middle … just focus on lightly making them smooth on the top but not over doing the pressure.
hope inshallah next time they come out nicer …
Nutty123, its probably too late , but the jamuns went flat probably coz you left them too long in the sheera …
ohhh my bad , I need coffee to get my marbles back
no stick by the 10 minute rule , just make sure you dont put them on high flame .. and when they start turning goldenish brown , remove them from the oil.
and it you want them very very soft , just give an extra few seconds in the sheera , but make sure they arent in there for long or they will absorb too much of the sweet …
When I saw this recipe I got really excited. I looked in lots of shops till I found Nido milk powder.
So last night i tried it. Normally i'm a competent cook and can follow recipes very well, but amreekan recipes? that's another story. anyhow. I read on the forum that a cup of milk powder was required and that a coffee cup will do. Well it didn't say expresso cup so i got out my normal coffee mug. just to be sure I checked the equivalent in grams online as somebody on the forum said it was around 250grams or something. So off I went... followed the recipe, they turned out perfect. lovely colour, amazing smells, I let them cool till we had finished the main meal......
They were like blooming rocks!!!
Annoyed as hell I tried again but this time i looked up the proper equivalencies from a website where it converts according to product. (why oh why can't you amreekuns do anything properly?, whats wrong with grams for petes sake?)
so this came to 125gms for powdered milk. so off i started again.......Same blooming thing! I was well fuming I tell you!
Right, now tell me... the only thing i could think of was that it could be the flour i used. I looked up All pupose flour and it specifically says its plain flour. I saw all sorts of comments about self rising and self raising flour on the forum.
I think i may try again tonight with self raising flour. and if theyre not right im going to throw them at the gupshup forum! so be ready to dodge.
All those that wrote in saying how amazing they were did they actually turn out right or did you just say that? (or you all must be amreekuns using the bloody cup and all purpose flour and sequence instead of sequins blah blah)
Forgive the rant but i was salivating over the prospect of having gulab jamuns all day and was most upset!
Think i may just buy a packet of them and mix them and pretend i made them.
I measured the milk powder. 1 cup. measured 1 tablespoon of plain flour, added to mixture, quater of teaspoon baking powder, threw that in. 1 tbsp sooji soaked in a bit of milk, 1 1/2 tbsp of oil, 1.5 tsp of sugar, touch of rose water and mixed the mixture and added a bit of milk to make it crumbly, made into balls and fried slowly, and threw them into the sheera! the only thing extra i did was thre a pinch of elaichi powder into the jamun mix, literally a pinch.
I'm thinking either you use a special cup or ur maida is different.
Ophy, I think when you were making the balls , that time you pressed them hard ....
The flour is the usual self raising one that we get from ASDA ...
the pinch of ialachi shouldnt really make them that hard ...
I would soften the crumbly mixture a bit more by adding some more liquid milk , so the balls will come out soft.... or add a bit more oil to the crumbly mix... and when you make balls dont press them too hard in your palms .. just get the ball shape and smooth out the outer bit so its smooth or else oil will make it break out when you fry.
I made them again. with self raising flour this time, same thing. Then i got annoyed and watched some tv. returned an hr later and looked at the mess in the bowl and decided to crumble the mixture up like bread crumbs then added more liquid milk. made soft balls and fried them on a low heat and they swelled up beautifully and absorbed the sheera too.
so now i know what i did wrong.
When you said keep it crumbly and not dough like, i tried not adding too much milk, as adding milk was making it doughy, but once the mixture had dried up I added more milk and then made them.
They were almost perfect in the sense that the rocks actually tasted better than the soft jamuns. my next experiment will be to figure that out, but now? my kitchen is fed up of jamun abuse.
But thanks for the recipe, but i still curse you amreekans for ur cups!
