Transfer the gulab jamun to a tight box and store it for days.No need to refrigerate. Let the balls soak in syrup for minimum 3-4 hours. Deep fry all the balls in batches, drain in the tissue and drop in the syrup. i.e vapor should start to come from the syrup slightly. If the sugar syrup becomes cold, heat till it becomes medium hot.( If you feel difficult to stir the oil, just keep the flame low, add the balls, flip every now and then till jamun turns golden. Leave the cooked jamun for 2-3 minutes in tissue paper and then drop in the sugar syrup. After frying, open & check if its cooked well. Jamun will become hard and it will not absorb the syrup. Once it turns golden brown, remove it in a tissue paper. The color of jamun balls change slowly and it cooks uniformly. You will find jamun rotate with oil and turns bigger in size. Stir the oil continuously without touching the gulab jamun. When the oil starts to rotate, drop the jamun balls. Now stir the oil with a ladle in the corners. If it rises to the top slowly, oil heat is perfect. Heat oil in a kadai and when it gets heated, put a pinch of dough in the oil.If you feel there are cracks, just roll it tight. As the dough is sticky, jamun balls will not get cracks. Give gentle pressure and roll it continuously for 30 seconds to make it smooth and crack free. Make a big gooseberry sized ball by rolling the dough between your palm. After 30 minutes, take the dough.It will be soft to touch.Do not knead it.Boil the syrup for 10 minutes in medium flame till the syrup turns slightly sticky to touch, glossy & resembles oil in consistency. Add saffron threads, cardamom or rose essence. In the mean time, heat sugar + water and melt it.Cover the dough with a plate or invert a bowl. Do not knead the dough using your palm.Mixing should be done only with your fingers. If you add more milk, jamun will flatten and break. Gulab jamun will come out soft if the dough is sticky. The mixture will become wet and very sticky. ![]()
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