Making great looking Gulab Jamuns is not magic. At least we don't think it is. But our friends and family are mostly awestruck by our Gulab Jamuns. So we decided to share our method of preparing them. What I believe is that making good Gulab Jamuns takes lots of effort. The kneading of the mix with milk into dough takes good amount of shoulder power. Again making the round dough balls takes lots of effort that we have mentioned below. So here goes.
We follow the recipe almost as it is written on the back of packs, with certain deviations. We prefer to use Gits Mix. It has given us the best results.
1. Use lukewarm milk to mix the dough instead of water.
2. Add the milk slowly, about 1 tbsp at a time. If the pack asks you to use 150 ml, measure exactly that much and mix that full amount.
3. Sometimes while mixing you will see the mix will become very sticky but keep on kneading. It'll become dry again. Remember, FINISH mixing the entire measured milk into the dough.
4. The consistency of the dough should be soft. If you don't see oil/ghee on your palm, mixing is not complete. Remember this.
5. Cut the dough into about 1 cm dia. Put in between your palms and press it hard while rotating palms in opposing directions. Reduce the distance between the palms slowly and you will see that the round shape forming slowly. NOTE: If you don't see you palms becoming oily AND warm, you are not putting enough effort
6. If the dough ball is kinda sticky on your palms, then its having extra water. In that case, compress and roll with extra force to work out some of the water. The moment the palm becomes oily again, reduce the extra force and make a ball to be fried.
7. Either fry it immediately or keep it covered with moist muslin/cotton cloth. The surface of the round dough ball SHOULD NOT dry up before putting in the oil.
7. Either fry it immediately or keep it covered with moist muslin/cotton cloth. The surface of the round dough ball SHOULD NOT dry up before putting in the oil.
8. There must be enough oil that the dough balls do not touch the bottom of the frying vessel.
9. Fry till you get golden brown colour. Remember if you get one shade while frying, it will become lighter than that after soaking because it expands.
10. Making syrup is pretty simple. Follow instructions on the pack. You can increase the water to reduce the sweetness. But cool down the fried balls to room temperature and add to the hot syrup for soaking.
11. Next step is to wait for the GJs to soak up the syrup. At least 2-3 hours it takes to fully soak.
12. Refrigerate immediately and serve chilled or hot, as per your preference. Gulab jamuns with vanilla ice cream s a great combination.
12. Refrigerate immediately and serve chilled or hot, as per your preference. Gulab jamuns with vanilla ice cream s a great combination.
Wow great!defitnitly gonna try ur style...but could put a picture for the instruction no.5?will be vry useful.usually mtr is d one avail out thr..but nvr heard gits...whr can get it?tq
ReplyDeleteThank you for your appreciation. Surely I will try to put few pics for step 5. It cannot be put in one pic.
DeleteWe used to get Gits GJ Mix easily in Varanasi. Now I am in Chennai for last 20 years and the only place we are able to source it is Nilgiris chain of shops. Gits give you firmer GJs. MTR GJs melt/collapse easily.
Hope this helps :)