how to make gulab jamun?

Answer 1

There are different ways of preparing Gulab jamun. This one is how most confectioners in India prepare it. The following method makes 10 servings.

Ingredients:
¼ lb. Indian Cottage Cheese(grated)
½ lb. Dry Milk
2 tbsps. All Purpose Flour
2 tsps. Raw Cream
¼ tsp. Baking Soda
2 cups Sugar
Cardamom to taste(powder)
Vegetable Oil for frying

Method:
1. Dissolve sugar in 4 cups of water and bring to a boil. Keep stirring till the syrup thickens. Set aside.
2. Mix khoya, paneer, soda, flour, cardamom powder and cream. Knead it into a soft dough.
3. Shape the dough into 12 round balls.
4. Heat oil and deep fry the balls over medium heat. Keep the heat low or else the insides of the gulab jamun will remain uncooked.
5. As the balls turn golden brown, remove them and drop them into the warm syrup.
6. Remove the Gulab jamuns from the syrup after 20 minutes and serve.

Answer 2

GULAB JAMUN


Gulab jamuns are popular all over India. Every region in India serves these khoya rounds deep fried in ghee and soaked in hot saffron flavoured syrup.
The khoya or mava used for the Gulab Jamuns is of a special kind called Hariali Khoya or Chikna Khoya. It is made by reducing low fat milk and is slightly yellowish in colour and is also loose and sticky in consistency.
Frying these gulab jamuns is an art in itself. The flame has to be sufficiently low so that the gulab jamuns get cooked till the inside.
To finish a round of chaat with these hot jamuns is the most satisfying experience, especially on a cold winter or monsoon evening.

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 3

Bu Gits Gulab Jamun mix, read instructions given behind pack

Answer 4

Ingredients:-

Syrup-

1. Sugar: 3 Cup
2. Water: 2 Cups
3. Lime Juice: 1/2 teaspoon
4. Rose water: 1/2 Tablespoon
Substitute: Vanilla extract

Easy Gulab Jamun Balls-

1. Binder/Puff Mix : 1 Cup
Substitute with Bisquick or Pancake mix
2. Dry Milk Powder: 2 Cups
I prefer whole dry milk (Nestle's sells it as a brand name "Nido")
3. Butter slightly melted: 1/4 Cup
4. Milk: 2 Tablespoons
5. Cardamom powder: 1/2 teaspoon
Miscellaneous
1. Pistachio Nuts Shaved: 1/4 Cup
2. Deep Fryer with Ghee/Canola oil

Method:_

Step 1: Syrup In a pot add sugar, water, lime juice. Bring it to a boil. Cook till all the sugar is dissolved. Turn off heat. When it is about 120 ºF, add Rose water. We will make the balls and immerse them in warm syrup 100 ºF.
Step 2: Gulab Jamun balls Mix items 1 through 4 and knead like dough. Dough should be soft to hard but not sticky. Make your balls about 1" diameter. Let them rest for about 30 minutes to an hour. You may cover them with saran wrap (plastic film) to avoid drying. This is important for the gluten to relax.
Step3: This is the tricky part. The balls have to fry in low to medium heat. If you have deep fryer, it will come handy. Set it to 230º F. Put the balls in. They will start to float in about 5 minutes. If you don't have a fryer, just put one ball in. If it starts to crack turn heat down. If the oil is too hot, the balls will start cracking. If the ball does not float in seven minutes, increase the heat. The balls have to fry on LOW TO MEDIUM HEAT. When the balls are floating, use a skimmer to turn the balls to ensure that they are fully brown on all sides. It may take another 15 to 20 minutes.
Step 4: Now test the balls if they are done right. Use the skimmer to remove a ball and drop it into warm syrup. If the ball collapses with in three minutes, its NOT done, cook another 5 minutes. If the ball does not collapse, remove the remaining balls and put in the syrup. Let them stay in the syrup for at least 2 hours. I prefer overnight in the refrigerator so they are fully plump. Serve them at room temperature or slightly warm. Garnish with shaved Pistachio nuts.

ENJOY!!

Answer 5

buy one gulab jamun packet there directions are clear.

simple tkae gulab jamun powder and make the power to make parts in spherical shaper by mixing milk or water fry them in ghee or vanaspathi then prepare dilute sugar syrup and soak the fried jamuns in that sugar syrup thats it. enjoy

Answer 6

Ingredients

Amount Ingredients
1 cup Bisquick
2 cup Carnation Powder
2 cup Water
1 1/2 cup Sugar
4 pods Cardamom Seeds
4 tbsp Butter
6-8 drops Rose Water
1/8 cup Yogurt
1/2 cup Milk
Oil


Preparation


Heat butter and pour in a bowl. Add bisquick, carnation powder and yogurt and blend together. Knead well adding milk if necessary.
Make a smooth ball, cover and let rest for around 30 minutes. Make 12-14 small balls.
Heat the water, add sugar, bring to boil, add cardamom seeds and simmer.
Boil, then simmer to reduce the water by half. Heat the oil until hot and fry the balls to a golden brown or until they are darkbrown, almost black.
Soak in sugar syrup for a few hours until they double in size
Serve hot or cold.

Answer 7

Ingredients:
Mawa - 500 gm
Paneer - 250 gm
Maida - 125 gm
Ghee to fry

Method:
Mash mawa, paneer and maida. Mix till smooth.
Make small ball. Fill with mixture of badam & pista (thinly sliced),
and sugar. Round balls again.
Deep fry in ghee on medium flame till red in color.
Remove from ghee and drop in chashni
(equal quantity of water & sugar in single string consistency)
when the jamuns starts floating in the chasni remove from it.
Store in a air-tight container in refrigerator.

Answer 8

INGREDIENTS

* 1 cup dry milk powder
* 3 tablespoons all-purpose flour
* 2 tablespoons ghee (clarified butter), melted
* 1/2 teaspoon baking powder
* 1/2 cup warm milk
* 1 tablespoon chopped almonds (optional)
* 1 tablespoon chopped pistachio nuts (optional)
* 1 tablespoon golden raisins (optional)
* 1 pinch ground cardamom
* 1 quart vegetable oil for deep frying
* 1 1/4 cups white sugar
* 7 fluid ounces water
* 1 teaspoon rose water
* 1 pinch ground cardamom

DIRECTIONS

1. In a large bowl, stir together the milk powder, flour, baking powder, and cardamom. Stir in the almonds, pistachios and golden raisins. Mix in the melted ghee, then pour in the milk, and continue to mix until well blended. Cover and let rest for 20 minutes.
2. In a large skillet, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set aside.
3. Fill a large heavy skillet halfway with oil. Heat over medium heat for at least 5 minutes. Knead the dough, and form into about 20 small balls. Reduce the heat of the oil to low, and fry the balls in one or two batches. After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much. After the jamun float, increase the heat to medium, and turn them frequently until light golden. Remove from the oil to paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly.
4. Place the balls into the skillet with the syrup. Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup. Serve immediately, or chill.

Answer 9

TAKE GULAB JAMUN POWDER

MIX IT WITH WATER

NEXT POUR THE OIL IN THE BOUL AND PLACE IT ON THE GAS STOVE
NEXT THROW THE ROUND BOWLS MADE BY THE MIXED THE POWDER WITH WATER AFTER THEY R FRIED JUST PLACE IN THE MIXTURE OF SUGAR N WATER AFTER 10 MNTS IT BECOME SWEETIE LIKE "U"

Answer 10

One word GITS...Its really easy..im 16 and I can make them..LMAO..there really easy and its not complicated && at the end put rose water for extra taste