Wednesday, 31 October 2007

Gulab Jamboo / Jamun revisted


Ingredients
1 1/2 cups full cream milk powder
1/2 cup plain flour
1 table spoon semolina
1/2tspn roughly ground cardamom
1/4 tspn saffron
1 heaped teaspn baking powder
1 tablespoon oil
1 cup whipping cream

Syrup
2 cups sugar
1 cup water
1/2 tspn saffron
yellow food colouring (optional)

Oil for deep frying

Method

For Jamboos

1. Mix together milk powder, flour, semolina, cardomom, 1/4 tspn saffron,and baking powder.
2. Add warm oil to the mixture, mix, until you get a crumbly consistency.
3. Bind the mixture with the whipping cream into a soft dough (not sticky). Add a little milk or flour if necessary.
4. make 1 inch sausage like shapes


5. Deep fry at a very low temperature, otherwise they will brown and the centres will be uncooked.
Syrup
6. To make the syrup, boil the water, saffron, yellow colour (optional) and sugar over medium heat for 5 minutes. Pour into a bowl

7. Use a thin cocktail stick to make a hole horizontal through jamboo, to facilitate absorbtion, place in the syrup.


8. The jamboos need to soak in the syrup for at least 2 hours.

27 comments:

Asha said...

I love Gulab Jamuns but never made from the scratch at home. I use pre pack mix.
These looks delicious!! Thanks for the recipe.
I was wondering if you have Halloween there!
Happy Halloween and just listen to the music in my blog!;D

Saju said...

I love the music on your blog. Happy Halloween to you too.

Lissie said...

Happy Halloween, saju! the jamuns look soo tempting..:)) i have never made them from scratch.

Sirisha Kilambi said...

Saju.....where do u stay....I want those Jamuns....these are my favorite sweet and those jamuns u made are tempting me.........YUM

Saju said...

Thanks Lissie, actually there are very easy.

Sirisha, I am in London, come on over. You will do me a favour by stopping me eating them all! ;)

sabita said...

even i luv poori and alu a lott...but dont get chance to make them often...whn i make i njoy to the fullest :) sabita

Happy cook said...

Love the gulab jammoon.
They just look so delicious.
And thankyou for the info for the Methi Prawn and Mushrooms dish. I will use the one of the salade leaves as hubby doesn't like spinach.

Manasi said...

Oh My God!!! Those look sooooooooo good!!! I'm drooling!!! I love , love , love Gulab jamoons!!!!

Sia said...

wow...wow... wow... u made jamun from scratch???!!! WOW...

Mansi Desai said...

I was always lazy enough to make these from scratch:) I believe in using available ready-made options at times:) you gulab jamuns look very nice! love the oblong shape...

remya said...

lovely jamuns..just love them anytime..i make wid ready made MTR mix...grt that u made from scratch...happy halloween

meeso said...

This is certainly one of my favorite desserts...and the first Indian dessert I made successfully :) Your Jamun's looks very tasty!

musical said...

Now this is called yummy goodness! Feel like having some jamuns right away, Saju! You made me crave hot gulab jamuns! and i like your recipe too, very simple and clear directions!

Saju said...

thanks everyone. Try these, they are so easy peasy, you will never buy a pre-pack again.

Namratha said...

I love Gulab jamuns Saju, yours look great! The shape totally reminded me of our restaurant back home, khoya jamuns were made in this shape :) I make the round ones though. Lovely recipe from scratch.

Swaroopa said...

im drooling over ur jamoons. will try them soon.

Saju said...

Thank you Namratha and Swaroopa for your nice comments.

Cynthia said...

Won't you send me just one? :) Please.

Hima said...

The gulab jamuns are looking so juicy. Want a cup of them please!!

SUGARCRAFT INDIA said...

simply delicious...I am very fond of the sausage shape ones...making it for diwali...
happy diwali to u.

naveed said...

hi
today i made your gulab jamuns receipe. followed each step. first it seemed like a cup of h.cream would be too much but the mixture kept on absorbing it all. i got 16 peices out of it.look and taste so yummy. thankyou.

Hale said...

i like to make this tonight but Wipping Cream is a Heavy Cream ? can you get back to me soon pls?

Anonymous said...

I decide to make this dessert but i use cream milk powder - as in , coffee made :) i think i dont know what milk powder is? turned out very sticky.. do you have brand name for milk powder?

Saju said...

double cream or heavy cream will work fine.

milk powder: bought from Indian or asian shop, I will check the brand name next time I am in the shop.

a** fat said...

My boyfriend's fat.
so i'm gunna make this for him =)
Thanks Chachi! <3
=D !

Nabs said...

Tried the packet jamuns; what a disaster;:(
then I remembered seeing the recipe on the blog; thank god had all the ingredients at home(never happened before:))the jamuns are turning out okay.........I am frying them at the moments. Thanks Nabs

Anonymous said...

I like practically all your recipes but was not too impressed with your version of Gulab Jamun. I think GB tastes best and most authentic made with mawa. I know its hard to get good mawa in NA but if you get a chance you should try a batch with it. And when you have perfected it I hope you will post the recipe.

Keep up the fine work.

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