Sweetmilkballsgulabjamun Recipes

SWEET MILK BALLS (GULAB JAMUN)

Steps:

• To make khoya:.
• Take 2 and half cup of half-and-half in wok, and reduce it till the thickest consistency without turning brown.
• To make chena:.
• Take 2 and half cup of 1/2 and 1/2 milk and spoil it with lemon juice.
• Drain out the water and put the milk consistency in a cheese cloth and press it with some heavy weight so that all the remaining water comes out.
• It takes about 60 minutes.
• Now mix all the ingredients for the sweet balls.
• Make into small walnut size balls.
• On medium heat (NEVER ON HIGH HEAT) deep fry them like dark brown in colour.
• To make sugar syrup.
• Mix the water and sugar in a saucepan large enough to fit all the fried sweet balls.
• Boil the mix until the sugar dissolves and keep boiling for 5 minutes.
• Put the cardamom pods in the sugar syrup.
• Then slowly drop down the fried milk balls.
• Don't make mess by dropping much fried balls in smaller sauce pan.
• This is because after soaking the sugar syrup the milk balls expands.
• Boil it for 15 minutes on medium heat,all the milk balls will expand to double its size soaking the sugar syrup.
• Serve it when it comes to the room temperature.
• NOTE:-DO NOT USE WHOLE MILK OR SKIMMED MILK.
• ONLY USE Half-and-half MILK.

GULAB JAMUN

Steps:

• Beat eggs, cream of wheat and ghee well together.
• Add milk and elachi and beat again.
• Add flour and baking powder and mix to form soft jamun dough.
• Leave in fridge overnight. Fry next day in deep oil over moderate heat until jamuns are a lovely dark, tan colour.
• Dip in syrup. Sprinkle colour.
• The Syrup:.
• Mix 1 ½ cups sugar in 1 cup water and when sugar is dissolved, put on stove and boil until syrup begins to form.

RASAGULLA(SWEET MILK BALLS)

Steps:

• mix both type of milk and spoil it with the lemon juice.
• drain out the water from it and put the milk consistency in a cheese cloth.
• press the milk consistency in the cheese cloth with some heavy weight,so that all the remaining water comes out completely.
• it will take about 45 minuts.
• take out the milk consistency and rub finely with your hand or in a powerfull morter mixer.As fine as you can.
• make samll walnut size round balls.
• FOR SUGAR SYRUP.
• in a pressure cooker or in a large pan mix the sugar and water and allow to just boil.
• when the syrup starts boiling ,drop in the balls.
• if you are making in a pressure cooker close the lid and allow to cook for 15 minutes under medium heat.Do not allow the pressure cooker to whistle .So keep the flame of gas on medium.
• if you are making in a sauce pan ,drop in the balls when the syrup boils and simmer it for about 25 minuts on medium flame of gas.
• allow to cool it completely.
• when it is cold enough mix the rose syrup and put the milk balls in the fridge .
• It remains fresh for 1 week.
• NOTE:- IF YOU GET FRESH MILK ,YOU CAN AVOID USING ANY KIND OF CREAM OR HALF AND HALF.BUT IN USA FRESH MILK IS IMPOSSIBLE TO FIND.

GULAB JAMUN

Steps:

• To Make Ghee: Put the butter in a good saucepan and bring to a boil on medium heat. Then reduce to low. Now this is what will happen as the butter slowly simmers. Moisture will be evaporated out of the ghee. The white protein-solids from the butter will sink down to the bottom of the pan and slowly turn golden. A foam will rise to the surface, and as it cooks will form a bit of a crust. The butter will cook into a gold color as well, and it will have a slightly nutty smell. When the moisture is gone, the ghee is done. Decant the oil and save the delicious golden buttery bits on the bottom of the pan for toast, or mixed with veggies or potatoes. If you've used salted butter, you don't want to use it on toast- the salt will knock you out, but it's still good in potatoes or whatnot.
• Making the Scented Syrup: Combine sugar and water and bring to a boil for 3 minutes. Remove from heat and add rose water or essence.
• Traditional Method: Use a heavy-bottomed pan because the milk will stick. Use a non-stick pot if you have it. Boil the milk down over medium heat, while stirring, until it forms a paste. Add the flour and mix into a smooth paste. Oil your hands and roll them into uniform balls, place them onto a buttered plate and set aside.
• Powdered-Milk Method: Combine the warm milk and ghee together. Mix the powdered milk and flour together and sprinkle slowly into the wet mix to form a dough. Oil your hands and form uniform balls (about 24) and set aside on a buttered plate.
• Cooking the jamuns:.
• This is the most delicate part of the operation. Gentle, low heat is a must. Use a wok or karai for best results, with the ghee about 2.5-3 inches in depth.
• Heat the ghee on low to 215 degrees.
• Slip in the balls, one by one. They will sink. No touching at this point.
• Gently shake the pan to move the balls and keep them from getting too brown on one side. After about 5 minutes they will begin to float. You will notice them getting bigger.
• Now, use a wooden spoon or equivalent to gently agitate and keep them evenly browning.
• The ghee will slowly get hotter as the balls cook.
• After about 20 minutes, the ghee will have risen in temperature to around 245 degrees and the balls should be nice and golden.
• Remove a ball and put it in the syrup. If it doesn't collapse after 3 minutes, remove the others and add to the syrup.
• If it does collapse, fry for another 5 minutes and try again.
• Let soak for 2 hours at least before serving.
• Serve room temperature or warmed up.
• Enjoy your gulab jamuns!

GULAB JAMUN (INDIAN MILK BALLS)

Steps:

• Dough:.
• Make the dough by combining the milk powder, flour, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions.
• Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
• Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side.
• After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
• If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
• The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
• Sugar Syrup:.
• The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of Kesar (Saffron).
• Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
• Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.