Gulab Jamuns Food

GULAB JAMUN

Steps:

• For the gulab jamun: Sift the milk powder, flour and baking soda together in a large bowl. Add the cream, lemon juice and ghee. Use your hands to make mix lightly into a stiff and slightly sticky dough. Add more cream if too dry or more flour if too wet. The dough should be smooth(ish). Try not to over knead the dough as that will make the balls dense. Cover the bowl and let it rest while you make the simple syrup.
• For the syrup: Combine the sugar, 1 1/2 cups water, cardamom seeds and saffron in a medium saucepan. Cook, stirring, over medium heat until the sugar is completely dissolved. Add the alcohol, if using, rosewater and lemon juice, bring to a boil and cook, stirring occasionally, until the consistency of a light syrup, 15 to 20 minutes. If using whole cardamom, remove the pod from the water.
• Fill a large Dutch oven halfway with oil, attach a deep-fry thermometer to the side of the pot and heat over medium-high heat to 280 to 285 degrees F. (It is important that the oil be kept at this temperature, if too hot the gulab jamun balls will brown on the outside but remain uncooked inside.)
• Meanwhile, grease your hands with ghee or oil. Roll the dough into sixteen 1-tablespoon size balls (walnut-sized balls), making sure there are no cracks. (The dough will double in size when fried and will grow some more when soaked in the simple syrup.)
• Once the oil is at the right temperature, gently add one ball at a time to the hot oil, making sure there is enough space for the balls to expand in size and not stick to each other. Gently stir the balls to make sure they are not sticking to the bottom of the pot or to each other. Fry the balls, turning every minute or so, until golden brown, 5 to 6 minutes. Use a slotted spoon to remove and transfer to a paper towel-lined baking sheet or plate. Repeat with the rest of the dough balls.
• Put the warm gulab jamun in a glass baking dish large enough to hold all the balls with a little space around them and pour the warm syrup over them.
• It's better to make the gulab jamun 1 to 2 hours before to let them soak the syrup. I like to zap or warm the jamuns before serving, but they can be had cold or at room temperature also. Refrigerate for up to 2 weeks in an airtight container. Garnish with nuts just before serving.

GULAB JAMUN

Steps:

• 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.
• 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.
• 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.
• 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.

GULAB JAMUNS

Steps:

• Bring the water, rose water and sugar to boil, add the saffron, remove from heat and set aside.
• Mix the milk powder, flour, soda, heavy cream well and knead until a soft dough is made.
• Take a teaspoon of the dough, place one cardamom seed in it and make a small ball.
• Similarly make the balls with the remaining dough, and fry them when the ghee is ready until golden brown.
• Remove with a slotted spoon and transfer into the syrup, which should be quite warm.
• Serve these delicious Gulab Jamuns with hot syrup and garnished with almonds or pistachio.

GULAB JAMUN

Steps:

• To Make Ghee: Put the butter in a good saucepan and bring to a boil on medium heat. Then reduce to low. Now this is what will happen as the butter slowly simmers. Moisture will be evaporated out of the ghee. The white protein-solids from the butter will sink down to the bottom of the pan and slowly turn golden. A foam will rise to the surface, and as it cooks will form a bit of a crust. The butter will cook into a gold color as well, and it will have a slightly nutty smell. When the moisture is gone, the ghee is done. Decant the oil and save the delicious golden buttery bits on the bottom of the pan for toast, or mixed with veggies or potatoes. If you've used salted butter, you don't want to use it on toast- the salt will knock you out, but it's still good in potatoes or whatnot.
• Making the Scented Syrup: Combine sugar and water and bring to a boil for 3 minutes. Remove from heat and add rose water or essence.
• Traditional Method: Use a heavy-bottomed pan because the milk will stick. Use a non-stick pot if you have it. Boil the milk down over medium heat, while stirring, until it forms a paste. Add the flour and mix into a smooth paste. Oil your hands and roll them into uniform balls, place them onto a buttered plate and set aside.
• Powdered-Milk Method: Combine the warm milk and ghee together. Mix the powdered milk and flour together and sprinkle slowly into the wet mix to form a dough. Oil your hands and form uniform balls (about 24) and set aside on a buttered plate.
• Cooking the jamuns:.
• This is the most delicate part of the operation. Gentle, low heat is a must. Use a wok or karai for best results, with the ghee about 2.5-3 inches in depth.
• Heat the ghee on low to 215 degrees.
• Slip in the balls, one by one. They will sink. No touching at this point.
• Gently shake the pan to move the balls and keep them from getting too brown on one side. After about 5 minutes they will begin to float. You will notice them getting bigger.
• Now, use a wooden spoon or equivalent to gently agitate and keep them evenly browning.
• The ghee will slowly get hotter as the balls cook.
• After about 20 minutes, the ghee will have risen in temperature to around 245 degrees and the balls should be nice and golden.
• Remove a ball and put it in the syrup. If it doesn't collapse after 3 minutes, remove the others and add to the syrup.
• If it does collapse, fry for another 5 minutes and try again.
• Let soak for 2 hours at least before serving.
• Serve room temperature or warmed up.
• Enjoy your gulab jamuns!

GULAB JAMUN

Steps:

• To make the syrup, heat the cardamom, sugar and 500ml water in pan, not letting the water boil before the sugar has dissolved. Simmer for 10 mins, then leave to cool.
• Add the rosewater, saffron and some of its soaking water, gradually adding to give a subtle flavour. Set aside in the pan.
• To make the gulab jamun, grind the cardamom and sugar with a pestle and mortar.
• Sieve the milk powder, flour and baking powder into a mixing bowl and stir in the ground cardamom. Rub in the homemade ghee or butter using your fingertips until the mixture resembles coarse crumbs.
• Add the yogurt, lemon juice and enough milk to form a soft dough - take care not to overwork the mixture.
• Oil your hands with a little sunflower oil and shape small portions of the dough into balls the size of a small walnut, about 3cm in diameter and 20g each. You should have 16 balls. Take care that the dumplings are smooth and have no cracks or folds.
• Reheat the syrup. Once it comes to a boil, turn off the heat and cover with a lid.
• Heat the ghee in a wok or karahi to 130C. When a small piece of dough dropped into the oil turns golden in about 40 seconds, fry the balls in batches over a medium heat, moving them around until they are an even, deep brown, about 5-7 mins. Remove from the pan using a slotted spoon, then drain on kitchen paper. Add to the warm syrup, leaving them to soak for 2-3 hrs or preferably overnight.
• When ready to eat, warm the gulab jamun through in a wide pan, spooning over the syrup. Serve piping hot.