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  Name: Best and Perfect Gulab Jamun Recipe Popular
  Category: Dessert
  Author: HS
  Date: 8/24/2007 2:39:00 AM
  Hits: 67627
Ingredients:

Please reduce the quantity to suite your needs
This recipe is used in many Indian Restaurants around the world.


3 Cups of Dry Milk Powder ( do not use any low fat options)
1 Cup of Self Raising Flour ( Self Raising Flour is nothing by Maida or Plain Flour with Baking Powder added to it)
3 Pinches of Baking Soda ( Only if you are using plain flour or Maida instead of the Self Raising Flour)
1/2 Cup milk
1/2 cup water
Thickened Cream 200 grams


Oil for Deep Frying


3 Cups of White Sugar
3 Cupts of Water
2 Green Cardamoms
Instructions:
This recipe will give you good results if you follow the quantities, use very low heat while frying and the results is absolutely restaurant quality Gulab Jamuns.


To make Sugar Syrup

Take a pot and add 3 cups of water and add Sugar.
Add the Green Cardamoms in the water.
Bring the water to boil.
Let it boil for 15 minutes. ( Keep the pot covered with a lid , just leave a bit of a room for steam to escape.)
Once the syrup has thickened a bit then keep it aside.


To fry the Gulab Jamuns
Take a mixing bowl
Add the Milk Powder
Add the Self Raising Flour ( or Add the Plain Flour and the baking Soda)
Add 1/2 cup of milk ( Milk is important as it will bind the flour )
Add the cream
Knead the mixture into a dough.
Adjust the quantity of cream which you add to keep a tight dough.

Put the pan on very low heat with the oil for deep frying. ( Very Low Heat please )
Make small balls of the dough and use some oil on your hands to make a smooth and shiny ball of the size of a cherry. ( Remember that it will swell up while frying and while in the syrup as well)
Once the balls have turned dark brown then transfer them in the sugar syrup.

The Gulab Jamuns are ready. If the syrup has not peneterated into the centre of Gulab Jamuns then keep them dipped in the syrup.
You can actually store the Gulab Jamuns in the fridge in the syrup itself.


TIPS:

If you want to make Kala Jamuns then let the balls fry in the oil for bit longer till they turn almost black coloured.
It is important that when you roll the ball you smear it with some oil so that the outer surface is rounded and shinny.
If the Gulab Jamuns are very tight to eat that means that you have not used enough Baking Powder.
Remember to use Baking Powder and do not substitute it with Baking Soda . See another article on this site to familiarise yourself between the difference of Baking Powder and Baking Soda. As a rule of thumb if your recipe has some citrus or spices then Baking Soda will do the job as it needs some acid action to react. Therefore in recipes like cakes and sweats Baking Powder is used as it contains Baking Soda as well as some agent so that it can work on its own.
It is important to add some milk or water while kneading the dough, if you only use the cream to knead the dough then your dough would be very crumbly, the water or the miik will help you to get the glutton in the flour to work and it will bind the dough.
Do not leave the dough for a long time on the shelf, just make the dough when you are ready to fry the Gulab Jamuns.


From the Author: If the Recipe works well then let your wife take the Credit.
If it does not work then blame it on me. :-)
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There are: (10) comments
Author: shalu

Date:  12/12/2009
Comment:
i want to know that which milk powder be used to make these gulab jamuns. when i tried with infant milk powder, then perfect gulab jamun, but when i tried to use creamers milk powder it didn''t work
Author: aleena shah

Date:  11/27/2009
Comment:
i loved them....
Author: ridhima

Date:  11/17/2009
Comment:
thanx for the good recipe...but i used 4 cups of sugar and 4 cups of water as the number of jamuns was 55.and by the way my hubby patted my back but i will give the credit to u.good job.keep it up:)
Author: olita

Date:  6/6/2009
Comment:
your recipies is so easy and simple im sure my gulab jamun will turn out fine thank you keep up wit the good work.
Author: HS

Date:  3/30/2009
Comment:
Sorry corrected the mistake, Use baking Soda when using the plain Flour or Maida. See the tips about Baking Soda and Baking Powder as well in the cooking ingredients section of this site.
Author: sheartr

Date:  3/20/2009
Comment:
IT SEEMS A GOOD RECIPE , BUT THE QTY OF BAKING PWD TO USE (IF NOT USING SELF-RAISING FLOUR )IS NOT MENTIONED
Author: uju

Date:  3/17/2009
Comment:
you say in the ingrediants to use baking SODAbut in the TIPS section you switch and say to make sure to use baking POWDER -- which is it??
Author: deepa

Date:  10/10/2008
Comment:
Thanks a lot for this reciepie. I have been trying to make gulab jamuns for a long time and non of reciepies worked. I used self raising flour and it came out excellent.
Thanks again
Author: Marya

Date:  9/28/2008
Comment:
You said that these should make 25 Galub Jamuns and so far we have over double that amount (and coutning) and our dough balls are double the size of cherries.

We measured accurately...
Author: Nisha

Date:  12/30/2007
Comment:
Hi, thanx a lot for the recipe.Dough turned out a lil loose even then managed to dip it in the oil without makin balls.After putting it in oil shaped into balls using spoon :) Turned out good.
Author: Radhika

Date:  11/6/2007
Comment:
:o)

Thanx a bunch..
for both the recipe and the witty two liner at the end.
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