This is a Text Recipe, not a Video. Due to commitments on home front and paucity of time it is becoming difficult to make videos of all known recipes. If I have to make a video only before I’m to share these recipes, it is likely to take considerable time. Meanwhile there is also an urge to share these recipes for the benefit of my viewers. These recipes are prepared, perfected and tasted at home. Hence they too carry the same commitment and conviction as in videos, while I share them with you. As and when these text recipes are converted into videos, the above photograph would be replaced with its video. Enjoy!!!
- Milk Powder – 1/4Cup (30gms)
- Maida – 1 1/4tsp (5gms)
- Semolina (Suji) – 1 1/4tsp
- Baking Powder – 1/2tsp + 1/8tsp
- Milk – 50ml Or 50gms
- Butter – 1Tbsp (At Room Temperature)
- Cardamom – 1
- Sugar – 1Cup (250gms
- Water – 1Cup (250gms)
Add 1tsp water to semolina and soak for few seconds.
Sift maida and baking powder together and keep this mixture aside.
Make fine powder of cardamom and keep it covered to retain the smell.
Spread a paper napkin in a plate and keep it near.
Take a pan and add sugar and water and heat on low flame. Heat the sugar mixture till it starts boiling. Meanwhile make dough for making gulab jamuns. But before that heat a pan and add oil to deep fry gulab jamuns.
Take milk powder into a mixing bowl. Add butter into milk powder and mix till well incorporated. Add suji mixture and mix. Then add maida mixture and make dough adding milk (Here 15ml milk was sufficient to make dough) little by little. Make mixture into sticky dough. Cover the dough and rest it for 5 minutes so that it would not be sticky but easy to be handled.
Add water to a rice cooker and switch on to “Cook Mode”. When water starts boiling in rice cooker switch it down to “Keep Warm Mode”.
When sugar syrup is boiling switch off flame and add cardamom powder and mix. Take this sugar bowl and keep it in rice cooker so that the syrup remains hot throughout.
Make 6 smooth balls out of the dough. Keep flame of oil pan in low. Swirl the hot oil in the pan with a ladle and carefully drop the balls in the oil. Without touching the balls swirl oil so that the balls also rotate in oil. After few minutes observe that the gulab jamuns start changing color and they also start increasing in size. Fry these gulab jamuns on low flame only till they get brown color. Take the fried gulab jamuns on to a paper napkin to soak excess oil—let them sit for a minute. Switch off the flame of the oil pan so that oil gets cooled sufficiently for the next batch. Now add these fried gulab jamuns into the sugar syrup in the bowl in rice cooker. In between stir the gulab jamuns to get soaked evenly from all sides.
Heat the oil pan on low flame. Now make balls from the dough for another batch. Repeat the process of making gulab jamuns as mentioned above. Soak the fried gulab jamuns in sugar syrup in the bowl in rice cooker. Let the gulab jamuns remain in rice cooker only till you serve them so that they remain hot throughout.
Points To Remember:
Do not touch the dough balls while frying till they rise up all by themselves. Otherwise they will stick to the spoon you are using and they lose shape. So just stir the oil without touching the dough balls. At best nudge them to rise after a while.
Keep the sugar syrup warm till you finish frying all the gulab jamuns. The best method is to keep the syrup bowl in rice cooker in “KEEP WARM” mode. If you don’t have a rice cooker keep it in normal warm closed cooker. After 2 hours of soaking in warm syrup the gulab jamuns absorb the syrup and become juicy. To test this, cut a gulab jamun into half and see. If it is not fried well then you will find a white colored circle in the centre. Such gulab jamuns will not absorb sugar syrup.
If the oil is too hot the gulab jamuns would turn to golden color very fast without being cooked inside, forcing you to try the recipe all over once again. Such gulab jamuns when added to syrup will not absorb sugar syrup. Hence take care not to fry gulab jamuns in hot oil.
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