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25 November, 2012

Gulab Jamun for SNC #2

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When Divya Pramil of you too can cook
Indian food came up with this idea of having to teams North and South both
challenging the other team I was thrilled. I signed up.
Then for various health reasons I could
not sit at the computer and I had given up on this challenge. In fact I have
not participated in any of the groups for which I am a member.
Then the other day I saw this beautiful
Gulab Jamun post that the North posed for us here in the South. It was my hubby’s
birthday the next day so I decided that this is what I will fed him!!
My idea was how difficult can it be?
But pride goes before a fall and I fell mightily learnt a lesson in humility!!J

My pinch of baking powder put me in a
spot where the balls of dough disintegrated in hot oil. It is called as “hasne”
or smiling in Marathi. 

 I
send an SOS to Pallavi. Thanks to her immediate reply I tried mixing rava and
maida in the dough. Lost count of the number of spoons that went in but still
the dough was smiling away! I was frustrated, my younger kid was my support and
from 8.30pm to 10pm we were mixing, frying then straining the hot oil. Finally we
called it quits as the rava was all gone. Thanks Akanskha you are the “bestest”!
I brought new ingredients the next day
and started anew. But still I had the same problem.
 Then
two things happened, one on PJ’s place I saw this note that I should be adding
milk powder, second two of Hubby aunts talked to me both are excellent cooks(
and have a faint idea that I am always upto something like this), I happened to
mention it to them. The idea they gave me will be the makeover the older dough
gets (will make it and post it) and one of them said that she used 1 pinch for
one packet of milk powder.
How much wrong can a person go? So I promptly
emptied the packet or milk powder in the dough, 3 tbspn of rava and 2 of maida.
Added some 2 tblsp cream and ghee then just not to test fates poked my finger
in the baking powder container and kneaded the dough. All the while praying and
threatening the dough to behave its self.  
And success!!!!!!!!
 I
made the gulab jamuns or rather they behaved! They held the shape; the syrup
has entered the jamuns.
 I
would have been happier if they soaked some more and bloated up but that was
not my part of praying or threatening was it? Here is the original jamun recipe.
Since I have managed to skew up the proportions
totally please check out the recipe as given by Pallavi in her own words
without her pictorial. Do visit her for the beautiful step by step picturesthat she has posted.
SNC#2- North Team challenge- Gulab Jamun
You
shall need:
·      
1 cup… Milk Powder
·      
 3+1
tbsp… Ghee/Clarified butter
·      
 1.5
tbsp… Rava/semolina
·      
 2+1
tbsp… Maida
·      
 A
pinch of baking powder
·      
 3
tbsp… Cream [I used Amul cream]
·      
 Oil/ghee
to fry
·      
 1
cup… Sugar
·      
 1
cup…Water
·      
 Few
drops of rose water [Optional]
·      
 1
tbsp… Dried Coconut flakes
·      
 1
tbsp… Pistachio chopped finely
·      
 A
pinch of Cardamom powder
Method:
  •        Sift
    the milk powder, maida, semolina and baking powder.To
    this, add the ghee and mix well. Now add the cream, first add only 2 tbsp, and
    make soft dough out of it. Add another tbsp if you feel it is dry.
  •        Bring the dough together and with a palm
    greased with ghee make a ball and place in a bowl. Cover with a kitchen towel
    and let it sit for 20-30 min.
  •        Meanwhile, in a pan, make the sugar
    syrup. Bring the sugar and water to the boil. Make sure the sugar dissolves
    completely. Add the gulab jal/rose water. Keep it aside till further use.
  •        Make small balls out of the dough. In a
    wok pour sufficient oil that can immerse the dough balls completely. Heat the
    oil on full flame. Once it smokes, reduce the flame to medium. After the smoke
    disappears, add one dough ball first. If it turns black instantly, you must
    reduce the flame to low-medium. We are looking for an inviting brown color on
    the dough balls.
  •        You may fry 2-3 at a time depending on
    the size of the wok. But be sure to constantly rolling the balls in the oil so
    that they get an even color.
  •        Remove with a slotted spoon and keep on
    a kitchen paper. Now they are ready to meet the syrup that makes it a marriage
    made in heaven.
  •        Lower them in the syrup and keep them
    immersed until further use.
  •        In a small bowl, mix the dried coconut
    flakes, pistachio and cardamom powder.
  •        To serve, put a few pieces of the gulab
    jamun, some syrup and the coconut-pistachio mix on top. Serve with love. 

Tips:
Be very careful while frying.
You may also add cashews and almond
slivers as a garnish.
I served it just plain without the
garnish as I am not sure it will have takers in my family. This goes to Office
with me tomorrow where I am sure it will be appreciated a lot.
Thanks Pallavi for
your encouragement and support.
Thanks Divya.
Since I am Southerner
here is my emblem. 
Pssst: Just saw my better half eating two straight from the container! Yaaaaaaah! I made it!

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0 thoughts on : Gulab Jamun for SNC #2

  • November 25, 2012 at 12:28 pm

    I like the change in the appearnace of the blog .. and I also like the appearance o the Gulab jamun.. now only if I could pop some in my mouth!

  • November 25, 2012 at 4:07 pm

    Omg, jamuns looks very spongy Archana,beautifully done dear.

  • November 25, 2012 at 4:14 pm

    wow these looks really tempting. Nice job. Well done dear.

  • November 25, 2012 at 6:11 pm

    Mmmmm….very delicious

  • November 26, 2012 at 6:31 am

    Wow jamuns look so soft and tempting…luvd the pics.
    Happy to follow u, visit my place in ur free time and do follow if u like.
    Have a lovely week ahead 🙂

  • Sum
    November 28, 2012 at 7:22 am

    They look awesome…. my fav sweet. Loved the first click absolutely!

  • November 29, 2012 at 2:35 pm

    I seen that gulab jamun too…so mouthwatery! And so do yours here dear!!!

    Belated Birthday wishes to your Hubby…happiness always!

  • December 5, 2012 at 10:07 am

    I don't know how I missed this wonderful post dear…Just loved your spirit 🙂 Awesome jamuns, they have come out so perfectly, I hope learning from mistakes gives perfection right? Good one hats off 🙂
    Soya Chunks Curry / Meal Maker Curry

  • October 22, 2014 at 6:59 pm

    Hi Archana…..tempted by the mouth watering gulab jamuns in your post i tried a shot at it…..but failed miserably 🙁 the minute i add them into the oil they completely disintegrate 🙁 i was careful of not adding too much baking powder as mentioned…..have no idea on where im going wrong……this surely seems like rocket science to me 🙁 any tips/pointers will be much appreciated…..Thnx!!!

    • October 25, 2014 at 4:51 pm

      I am sorry you are facing the same problems as me. The only thing I can say is your baking powder is more. Try adding more rava and very little maida. Hope this helps .

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