Sunday, 3 February 2013

Gulab Jamuns

       Gulab Jamuns are all time favorites for everyone.No particular season affects the demand for Gulab Jamuns.But as we all know Diwali is a festival of sweets and lights.So the demand for Gulab Jamuns and other sweets reach the peak.I made it for no particular reason.Its neither Diwali nor any other festival.
I have always tried Gulab Jamuns with the packet we get in the stores.But I haven't ever got it right.This is a simple and easy recipe,once you are careful with the ingredients.Never try this recipes when you are busy.Its sure that you will not get it right.Try this recipe and you will have it yummmm.
Makes 10 balls;Preparation time:15 minutes
4 to 5 tblspn Milk Powder(depending on the egg)
1/4 tspn Baking Powder
A pinch of salt
1 Egg
2 Tblspn Veg Oil
Oil for deep frying
Sugar Syrup
1 1/2 glass of water
1 3/4 glass of sugar
1 tblspn Milk
Rose water
  1. Mix sugar and water for the syrup and heat it.
  2. Once it boils add the milk into it.This is done for the dirt in the sugar to get collected.
  3. Now strain the syrup so that you get rid of the dirt in it.
  4. Replace the syrup in the pan and boil for 2 more minutes in medium flame.Add the rose water into it according to the aroma required.
  5. Now off the flame.You need not make it thick,The consistency is that,once you touch the spatula,used for stirring the syrup,you will find it very slightly sticky.
  6. Strain milk powder,baking powder and salt two times so that it gets mixed up well.
  7. Now make a well in the middle and pour in the oil and egg.And mix it up well.
  8. The dough should be in a falling consistency,Not at all thick to form a lump.Now make balls out of it by brushing your hands with oil generously.
  9. The balls should be made firmly so that it does not break while frying.the dough becomes firm on keeping it after mixing and there is no issue if it becomes thick on keeping.Do not keep it for long as it tends to thicken.
    10.  Now heat the oil in a pan in medium heat and simmer once it is hot.Now put these balls 4 at a time in the pan and fry it by continuously flipping it over.This is done because milk powder tends to burn on heating.
   11.  You need to have a brown ball after frying.Drain on a kitchen napkin for 1 minute and put the balls into the syrup.Once all the balls are immersed in the syrup reheat the syrup in low flame and simmer for 2 minutes.
   12.  Remember that the syrup should not get thickened.once it has thickened it wont soak the Jamuns and hence if it thickens add little water and loosen the syrup.But dont make it watery also because it breaks the balls.Off the flame and cover with a lid.
Note:Best to have it after 24 hours so that it get soaked well.Do not refrigerate this because it hardens the balls and spoils the texture of the balls.While serving reheat the mixture to get a warmth to the Jamuns and serve warm.Stays for 1 to 2 days at room temperature once the syrup is done correctly.

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