Topic started by manju (@ athena.wits.ac.za) on Sun Nov 19 08:26:23 .
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Could anyone give me a recipe for Gulab Jamun?

Responses:

• Old responses
  
• From: Newbie (@ 128.241.245.34) on: Tue Jul 16 22:31:21
  
  I was searching for a Gulab Jamun recipe. thank u guys.
  
  
• From: Madhu (@ 1cust93.tnt5.syd4.da.uu.net) on: Wed Oct 9 17:22:11
  
  We tried making Gulab Jamuns but they turned out to be very very hard. Does anyone know why this happened? We used condensed milk instead of water to make the dough.
  
  Madhu
  
  
• From: funcook (@ 209.167.184.98) on: Wed Oct 23 09:51:00
  
  Hello AmbiRaj! Both Gulab Jamuns and Kala Jamuns (Black Gulab Jamuns) are made from khoya. The difference is in frying them. Gulab Jamuns are fried in warm oil til golden brown (approx 20 minutes). kala Jamuns are fried in moderately hot oil almost 20 minutes. The important aspect in both are the center of the jamuns have to be cooked when the color on the outside is right. The recipe calls for mawa and a little bit of maida. Add baking powder and powdered cardamom. Knead quickly with fingers. Portion out and fry accordingly. Vendors normally have specialist halwai cooks - who use two pots of sugar syrup to immerse the fried jamuns. One for the first dip - to soak the jamuns and take off excess oil.
  The jamuns are then removed carefully and immersed in the other pot of warm syrup. When buying Gulab Jamun mawa, ask for Hariyali mawa or Gulab Jamun mawa.
  To prepare Gulab Jamuns from Milk powder. Use full cream milk powder, powdered cardamom, little maida and mix to dough using thick cream. Folow the same procedure otherwise.
  
  
• From: funcook (@ toronto-ppp218456.sympatico.ca) on: Sat Oct 26 23:27:09
  
  Hello Madhu! To answer your question, I need to know how you made them, in relation to the ingredients, ratios, kneading method, standing time, syrup composition, syrup consistency, frying time, color, oil temp, raising agents?
  There could be different reasons why they turned out hard.
  
  
• From: kala chandra (@ constellation.singnet.com.sg) on: Tue Oct 29 21:26:12
  
  hi ravi ,
  
  can you give the exact recepie of thirattup paal using milk powder, condensed milk and butter?
  
  
• From: kiran (@ 61.1.13.176) on: Mon Dec 23 20:04:12
  
  how make gulab jamun
  
  
• From: kiran (@ 61.1.13.176) on: Mon Dec 23 20:05:35
  
  how make gulab jamun
  
  
• From: ashley (@ 0-1pool128-234.nas7.knoxville1.tn.us.da.qwest.net) on: Wed Jun 18 18:07:02
  
  does anyone know how to make dry gulab jamun? once i saw it with coconut flakes on the outside, as if it had been rolled in it. there is no syrup because it is sweet alone. if anyone can help, i would greatly appreciate!
  
  
• From: funcook (@ 209.148.141.88) on: Fri Jul 4 23:57:27 EDT 2003
  
  Hello Ashley!
  
  The one that you had with coconut flakes is the regular made Gulab Jamuns sans the syrup.
  
  Drain the Gulab Jamuns in a perforated spoon. Roll them in dried dessicated cocounut. Cut them in half, and place on a platter with the cut side on the bottom. Decorate with finely chopped pistachios.
  
  
• From: madhu (@ 203.124.137.117) on: Mon Jul 7 03:31:14 EDT 2003
  
  Please help me toknow how to make mava for gulab jamun at home.
  
  
• From: madhu (@ 203.124.137.117) on: Mon Jul 7 03:31:19 EDT 2003
  
  Please help me toknow how to make mava for gulab jamun at home.
  
  
• From: madhu (@ 203.124.137.117) on: Mon Jul 7 03:31:28 EDT 2003
  
  Please help me toknow how to make mava for gulab jamun at home.
  
  
• From: madhu (@ 203.124.137.117) on: Mon Jul 7 03:31:49 EDT 2003
  
  Please help me toknow how to make mava for gulab jamun at home.
  
  
• From: shanthi (@ 63.67.147.1) on: Thu Jul 10 13:10:25 EDT 2003
  
  it's not worth making gulab jamuns from scratch... use instant ones like GITS or MTR, the results are the same, and they are very cheap too. if you are in a hurry... you could get the ones available in tins (like haldiram). before serving microwave it and it will be really soft.
  
  
• From: Raman (@ wdcma05.bcbsnc.com) on: Thu Jul 10 15:43:59 EDT 2003
  
  Actually all you need for Gulab Jamuns is a good can opener!!!
  
  
• From: Kavi. (@ cache-rl04.proxy.aol.com) on: Thu Jul 10 16:03:56 EDT 2003
  
  To avoid Gulab jamun getting hard.
  
  * Make the dough gently with out giving pressure. That is u should not make the dough like chapati dough. U should do very very softly.
  
  * The same way make balls smothly with out giving pressure. The out side should be very smooth.
  
  
  To avoid breking of jamun.
  * either one(jamun or sugar syrup) should be hot and other should be medium hot. Both of them should not be hot.
  
  By this way u can make good gulab jamuns.
  
  
  
• From: Suki (@ sbproxy2.mystarhub.com.sg) on: Mon Jul 21 20:34:42 EDT 2003
  
  Hi ,If we r buying a 200 gm Gits Gulab jamun packet what is proportion of water &sugar for sugar syrup.Once i prepared the sugar syrup is very thick I couldn't immerse all the jamuns in the syrup.I thought If v add more water the Gulab jamun may not turn out well.Somebody please help.How much sugar v need to prepare 200 gm Gits Gulab jamun packet
  
  
• From: kala chandra (@ bbcache-15.singnet.com.sg) on: Tue Aug 12 23:32:05 EDT 2003
  
  HI All,
  
  Try this recipe
  self raising flour 1 cup
  Whole milk powder 3 cups
  Thickened cream 1 bottle (300 ml)
  (I use cup comes with rice cooker)
  
  Mix these ingredients with your fingers( not with your fist). Leave it for 1/2 an hour. Take 3 to 4 cups of sugar add water.(3cups) Boil this for about 7mins after the sugar dissolved. Add Rose essence & elaichi. Make small balls with the dough. Heat the oil to its boiling point and cool it down. When it cools down a little add feww balls and fry very very slowly. If u want switch off the stove and switch on when needed.Fry till it becomes golden brown. Throw the balls immediatly in to the syrup. you can see the small ball become double the size after few mins.
  
  try and let me know the result.
  
  

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