Oct 15 2007
Gulab Jamun
I learnt gulab jamun recipe from my aunt when i was a little girl. It took her almost 2 hrs to make 25 gulab jamuns..i was amazed and surprised at her patience. But when i tasted those delicious perfect rounded gulab jamun..i understood. One needs to perfect the art of making round balls! haha jokes apart I love making and eating gulab jamuns. It took me 4 years (i was still in school then) to perfect the art of making round balls. I used to make it for my mother because she had a sweet tooth..hmm..probably she ate too many and ended up having diabetes. Since then i stopped making them…and now almost after 10 yrs I tried again..so here it is the good old recipe of Gulab Jamun.
Ingredients
MTR gulab jamun mix or any gulab jamun mix you get in indian grocery shop
Cardomam seeds – 1 tsp
Sugar – 2 cups
water – 1 cup
Ghee – 2 tbsp
Oil
Method
1. Make a smooth dough with half cup of water and make sure the dough is really really smooth. You can use ghee to smoothen it. After it becomes soft, leave it for at least 10 minutes. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
2. First of all, you need to make the syrup first. Mix 2 cups of sugar in 1 cup of water and heat it. Keep stirring it so that the sugar dissolves properly. Heat it for at least 20 min. Add cardamom powder or kesar if you have and lower the heat.
3. Take a deep pan and pour oil into it. Heat it on high for a while and then keep it on medium heat. Put in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them here and there. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides. If the balls break that means the dough was not smooth enough. So make sure the mix is smooth.
4. As soon as you take the gulab jamuns from oil, put them in the syrup. Keep stirring them. After a while the gulab jamuns will soak completely in the syrup and thats it..gulab jamun is ready to be gobbled up!!
