Hi all:

This is a very famous indian sweeet, dipped in sugar syrup.

http://www.rupenrao.com/recipe.asp?rid=168

Ronnie

rupenrao wrote

> Hi all:
>
> This is a very famous indian sweeet, dipped in sugar syrup.
>
> http://www.rupenrao.com/recipe.asp?rid=168

would you have a recipe not using bisquick? doesn't sound exactly
traditional to me, and even if something like Bisquick would be available
over here, I won't eat trans-fat hydrogenated fat stuff...

Petra in Hamburg, Germany

> wrote in message
oups.com...
| Hi all:
|
| This is a very famous indian sweeet, dipped in sugar syrup.
|

Hi Ronnie,

You are right, these are wonderful. My recipe is different from yours so
thought I would post it here.

Gulab Jamun
Source: Chef Barbara Hern

4 cups white sugar
4 cups water
2 cardamon pods, slightly crushed
2 cups powdered milk
1/2 cup all-purpose white flour
1/2 cup vegetable oil or clarified butter
1/2 cup milk
Vegetable Oil for deep frying

1. In a saucepan, combine 4 cups water with the sugar and cardamon. Simmer
2-4 minutes without stirring.

2. Pour half of syrup in a bowl.

3. Combine posdered milk, flour, oil or butter and milk in a bowl. Shape
dough into smooth balls, 1 inch in diameter.

4. In a heavy skillet, heat oil on low flame. Fry balls slowly, 6 at a
time.

5. Transfer each batch to remaining syrup in pot. Simmer each batch in
syrup for 5 minutes.

6. Place balls in bowl with syrup.

Serve cold, slightly warmed or at room temperature.

Debbie

Petra,

The recipe that Debbie has mentioned is in a way a bit more traditional
way of making gulab jamuns (without using bisquick).

Thanks Debbie.

Petra Hildebrandt wrote:
> rupenrao wrote
>
>
>>Hi all:
>>
>>This is a very famous indian sweeet, dipped in sugar syrup.
>>
>>http://www.rupenrao.com/recipe.asp?rid=168
>
>
> would you have a recipe not using bisquick? doesn't sound exactly
> traditional to me, and even if something like Bisquick would be available
> over here, I won't eat trans-fat hydrogenated fat stuff...
>
> Petra in Hamburg, Germany

I have seen traditional halwai's (pastry chef's) make gulab jamun from
scratch, and it is tedious.

The most difficult part is reducing full fat milk till you are left with
a paste of milk fats and solids. Some flour is used as a binding agent.
I have seen this process take about 4 hours of stirring, and 5-6 litres
of milk produce only about a couple of handful of the paste.

One could add some flavourings into this.

Then balls of the milk paste are deep fried in ghee. This is also tricky.

After this is soaked in syrup made from honey in which pitachios,
saffron, other nuts (as per taste) have already been steeped.

Ideally, this confection should simply melt in your mouth. The fat
should melt due to body temperature.

I have seen restaurants in India that make this in house employ a person
solely to prepare this.

Preparations of Gulab Jamun from pre-mixes are common, but they really
do not taste anything like ones made by halwais.

----

gkm wrote:
> Petra Hildebrandt wrote:
>
>> rupenrao wrote
>>
>>
>>> Hi all:
>>>
>>> This is a very famous indian sweeet, dipped in sugar syrup.
>>>
>>> http://www.rupenrao.com/recipe.asp?rid=168
>>
>>
>>
>> would you have a recipe not using bisquick? doesn't sound exactly
>> traditional to me, and even if something like Bisquick would be available
>> over here, I won't eat trans-fat hydrogenated fat stuff...
>>
>> Petra in Hamburg, Germany
>
>
> I have seen traditional halwai's (pastry chef's) make gulab jamun from
> scratch, and it is tedious.
>
> The most difficult part is reducing full fat milk till you are left with
> a paste of milk fats and solids. Some flour is used as a binding agent.
> I have seen this process take about 4 hours of stirring, and 5-6 litres
> of milk produce only about a couple of handful of the paste.
>
> One could add some flavourings into this.
>
> Then balls of the milk paste are deep fried in ghee. This is also tricky.
>
> After this is soaked in syrup made from honey in which pitachios,
> saffron, other nuts (as per taste) have already been steeped.
>
> Ideally, this confection should simply melt in your mouth. The fat
> should melt due to body temperature.
>
> I have seen restaurants in India that make this in house employ a person
> solely to prepare this.
>
> Preparations of Gulab Jamun from pre-mixes are common, but they really
> do not taste anything like ones made by halwais.
>
> ----

In India, you get the reduced milk product called khoa at many dairy
stores and most homes use this to make gulab jamun. The readymade mixes
are uniformly bad; but with the khoa, you just mix a little bit of
flour, knead into a soft dough, let rest for 10 minutes, make small
balls from the dough, deep fry in hot oil/ghee and soak in syrup to get
decent homemade gulab jamuns. In the US, one can make do by using full
fat powdered milk with a little bit of flour (usually 1/8 or less cup of
flour for a cup of milk powder) and use a little bit of cream to knead
the entire mixture to a soft dough. Some of my friends use cream cheese
+ milk powder + flour and those gulab jamuns are decent too. Of course,
nothing beats the ones freshly made at a halwai's.

- Kamala.