Gulab Jamun recipe help needed.......... plzzzzzzz?

Question

Recently I made Gulab Jamuns at home. Still there were few problems that left them not tasty. I want you to help me plz.

I did not prepare dough at home and used dough available in the market. The milk was used in kneading the dough. I fried them in Pure Ghee. Still when I ate them, the Gulab Jamun seemed UNCOOKED from inside, specially at the middle of the balls. I even put a kismish inside the Gulab Jamun balls so that they do not remain uncooked at the core. It was very hard to bite at the middle.

But when I buy it from the market, they are very soft from inside. Why so?
Moreover there were cracks on the outer side of the balls. They also did not look nice from outside.

What is the trick to make Gulab Jamuns softer at the core and also look nice?

I dont want the recipe for Gulab Jamun. I already know it.

I wanna know the tricks in making them so that they are softer at core and look nice from outside.

Got it.

Answer 1

tricks.......
when u make balls.......
try to apply ghee often...........
dont press it too hard......
dont keep it in open place like under fan.....
keep it close.......
ur way of making the balls round matters here......
dont fit small amounts of dough into the ball because the ball has some holes when ur rotating it in hands........
add lot of ghee.............

Answer 2

This Site Might Help You.

RE:
Gulab Jamun recipe help needed.......... plzzzzzzz?
Recently I made Gulab Jamuns at home. Still there were few problems that left them not tasty. I want you to help me plz.

I did not prepare dough at home and used dough available in the market. The milk was used in kneading the dough. I fried them in Pure Ghee. Still when I ate them, the Gulab...

Answer 3

Gulab Jamun

Ingredients

Non fat dry Milk 1 cup
Pancake mix (Bisquick) 1/4 cup
Wheat Flour 1/4 cup
Heavy Whipping Cream to knead
Oil or shortening to fry
Sugar Syrup 3/4 - 1 tar

Method :


Seive milk powder, Bisquick and wheat flour and knead it with the help of whipping cream. The kneaded dough should be as of the chapatis. Keep it for atleast 2 hrs to have soft gulabjamuns.
Then make small balls of the dough and deep fry at low heat.
Put the balls directly in the (already prepared and mild hot) sugar syrup.

Answer 4

GULAB JAMUN


Preparation Time : 10 MIN.
Cooking Time : 10 MIN
Serves / Makes : 8

Ingredients
9 tbls milk powder
3 tbls maida
50 gram butter
1 tsp baking soda
dalda for frying
9 tbls milk powder
3 tbls maida
50 gram butter
1 tsp baking soda
dalda for frying
9 tbls milk powder
3 tbls maida
50 gram butter
1 tsp baking soda
OIL for frying
2 cup sugar
1 ½ cup water


Method

1.Mix all the ingredients together and make a soft dough.
2. Make 25-30small balls.
3. In a pan add sugar and water boil till the sugar mix.
4. Heat the oil in a pan and fry the balls on a very slow fire
5.Add the balls in sugar syrup.
6.Serve hot.

Answer 5

Buy mawa(khoya)specially avalable for gulab jamun . add 2 boiled potatoes and knead itforlong time unless ghee splits fromkhoya.
then araloot and not maida to knead it. knead it till soft and then make small balls and fry on slow flame in dalda ghee (vanspatighee) .and immediatley put in sugar syrup. keep it in syrup for 3 to 4 hours.They will absorb sugur and turn out softer

Answer 6

Tel bahut garam nahi hona chahiye. And pick up the kadhai while the jamuns are inside aur use hilate raho (carefully of course)

This way, they will cook properly from all sides and the inside.
Once you take them out of oil put it in the sugar water immidiately.

Answer 7

it also happened wd me , microwave your hard gulab jamun for 30 40 sec (or depend on how hard it is) ...
2) if you dont hv microwave dn add water in broad mouth vesseel and on top of it add hard gulab jamun on one dish and on top cover dt gulab jamun wd dish ...like making dhokla but dont put cooker vessel ..boil or cook dm for 9 min ..chk wd regular interval placing knife

Answer 8

Hello,

check out the following :
1. http://www.cuisinecuisine.com/GulabJamun.htm
2. http://en.wikipedia.org/wiki/Gulab_jamun
3. http://www.madgeandgeoffrey.co.uk/gulab_jamun.htm
4. http://www.daawat.com/recipes/indian/desserts/gulabjamuns.htm
5. http://www.recipecottage.com/indian/gulab-jamun.html
6. http://www.stanford.edu/~jawad/gulabjamun.html

Hope this helps........

Answer 9

very simple .
if you have tried gits pack .it will be nice.but i donot know which dough you tried?
i kg khoya 100 grams suji
this is the measurment .
make dough of suji by adding a pinch of baking powder with milk ,keep it for 3 to 4 hours then add it in khoya .mix it well .then make it .dip it in sugar syrup for 8 to 10 hours .it will soft.
by adding SODA BY CARB. it will be bigger while frying . u will get result 100%. best of luck . try it.then write us,

Answer 10

OK u got it from outside.u shouldn't use milk.when u make balls see that there r no crack to be seen. u should roll it properly.while frying the flame should be slow then only it will get cooked inside also.always either the syrup or the jamuns should be hot.that means one them should be hot.OK baby bye.

Answer 11

Fry very slowly and put in sugar solution immediately afterwards.
Also put a big "Batasha" inside instead of kishmish.