January 4, 2011

Gulab Jamun

It is one of my favorite sweets. When I was in hostel, my granny used to make this sweet and keep it in a fridge for me. As soon as I come home she used to serve me a bowl of cool jamuns.  This is a compulsory sweet for all the b'days, weddings and get together in our family (fond memories). I used to think, someone has to be really talented to make this delicious dessert. But now I say it is one of the easiest recipes I've ever come across.    

All you need is a MTR Gulab Jamun Packet and Sugar (main Ingredients). For added taste you can have crushed cardamom powder, saffron strands, grated badam and pistachio (optional).

You guyz must be thinking that the procedure of making jamuns is given on the pack of MTR packet then what’s the use of reading her post. Not a lot but yes surely you will have an added advantage as I'm going to explain you few important things which will help you in making soft and melting jamuns.

Firstly take a bowl/ pan and dissolve 1 cup of sugar in 1 1/2 cup of water and bring it to boil. Keep the flame in simmer; add cardamom powder and saffron strands. Once you find the Sugar syrup consistent and thicker then switch of the flame and keep it aside. Do not make the syrup very thicker as it would be tougher for jamuns to absorb it.  



Now take the flour (which is in MTR jamun packet) and mix well with milk. Knead it to firm dough (Tip 1: By using milk, trust me the jamuns are going to be so soft and delicious. Most of them mix it with water, which will lead in crack of jamuns while frying). Apply oil or ghee to both your hands and make balls of the mixture by rolling in between your hands. As you added milk there will very less chance of cracks in the balls. 


Deep fry these dumplings in oil or in ghee. (I prefer frying them in oil. If you fry in ghee and refrigerate them you will find layers of ghee floating on the jamuns).  Preferably keep the flame simmer and while frying the jamuns continuously keep rotating the oil in clock wise or anti clock wise direction (Tip 2 : This will help you in getting evenly brown color on jamuns). Now drain the oil and dip them in the cold water for 10 seconds (Tip 3: This will make the jamuns to cool and help in better absorption of syrup. Heat Transfer concepts man....Chemical Engineer here...just kidding. Even my granny knows about it)


In less than 20 mins you can get delicious Gulab Jamuns. You can garnish with grated almond and pistachio. Try this at your home and shoot your comments.

Cheers,
Vrinda

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