Gulab Jamun for SNC #2

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 pictures that 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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4 thoughts on “Gulab Jamun for SNC #2

  1. pinksocks November 27, 2012 at 5:32 am Reply

    Absolutely stunning 🙂 Yayy to you.

  2. themadscientistskitchen November 30, 2012 at 4:47 pm Reply

    Thanks you were a great support.

  3. pinksocks December 5, 2012 at 6:58 am Reply

    I have given you the Sunshine Award. Check the details here: http://thoushaltcook.wordpress.com/2012/12/05/sunshine-award/

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