{"id":92,"date":"2016-09-15T22:35:45","date_gmt":"2016-09-15T22:35:45","guid":{"rendered":"https:\/\/www.krity.net\/KritysKitchen\/?p=92"},"modified":"2018-08-26T22:52:48","modified_gmt":"2018-08-26T22:52:48","slug":"gulab-jamun","status":"publish","type":"post","link":"https:\/\/www.krity.net\/KritysKitchen\/recipe\/gulab-jamun\/","title":{"rendered":"Gulab Jamun"},"content":{"rendered":"

From Krity’s Kitchen –<\/h4>\n

Gulab Jamun :<\/h5>\n
Ingredients:<\/em><\/h5>\n

For Gulab Jamun:<\/strong>
\nMilk powder, 1 cup
\nAll Purpose flour\/Maida, \u00bc cup
\nRefined Oil \/Ghee, 1 tsp
\nBaking soda, 1\/8 tsp.
\nEno, 1 tsp.
\nFull cream milk, \u00bd cup.
\nBlanched Pistachio or Almond slices (a few for garnishing)
\n<\/span><\/p>\n

For the sugar syrup:<\/strong>
\n2 cups water
\n1.5 cups sugar
\n3-4 green cardamoms, husked & crushed or powdered,
\nMilk, 1tbsp<\/span><\/p>\n

Procedure:<\/em><\/h4>\n
\"Indian

Gulab Jamun<\/p><\/div>\n


\nFor Syrup<\/strong>:
\nStep 1:<\/em> <\/strong>Prepare the sugar solution. To do so, add water, sugar and the crushed cardamom in a pan and bring it to boil, stir until the sugar has dissolved. Boil for 10 mins . Add the milk, collect the scum, which rises to the surface with a ladle, and discard. Then turn off the heat. Set aside.
\nFor Gulab Jamun:<\/strong>
\nStep 1:<\/strong><\/em> In a mixing bowl, Add the milk powder, All-purpose flour, baking soda , Eno and mix well, remove lumps if any.
\nStep 2:<\/strong><\/em> Add the milk and mix well so that it becomes a very soft dough, if it is too dry add 1 spoons of milk as needed. Dough should be very soft and sticking to fingers, as dough sits milk powder will absorb milk. Cover and set aside for about 10 minutes.
\nStep 3:<\/strong><\/em> Knead the dough for a min. Do not kneed it for a long time (Grease your palm before working the dough).
\nStep 4: Divide the dough into equal parts and roll them into round balls. ( The gulab jamun will become twice the size when ready, so size the balls accordingly)
\nStep 5:<\/strong><\/em> Add oil in a pan for deep frying and heat it on medium heat. The frying pan should have at least 1 inch of oil.
\n**Note: To test if the oil is the right temperature, put a pinch of the dough into the oil; oil should sizzle and the dough should rise up to the surface within a few seconds but the color should not change. If dough rises faster or the color changes, oil is too hot; if dough just sits without rising, oil is not hot enough.
\nStep 6:<\/strong><\/em> Once the oil is hot put the gulab Jamuns in the frying pan.
\n**Note: remember gulab jamuns become double the size, so give them enough space.
\nStep 7:<\/strong><\/em> Fry the balls till they become brown. Keep rolling the gulab jamuns so that the browning is even.
\nStep 8:<\/strong><\/em> Take out the gulab jamuns and let them, cool off for a few minutes before putting them in the hot syrup (thr syrup should not be boiling). The gulab jamuns should sit in the syrup for at least 30 minutes – 1 hr prior to serving.
\n**Note:
\nYou can prepare the sugar syrup when you are frying the Gulab Jamuns so that the syrup is hot when you put the balls into the syrup.<\/span><\/p>\n

<\/div>\n","protected":false},"excerpt":{"rendered":"

From Krity’s Kitchen – Gulab Jamun : Ingredients: For Gulab Jamun: Milk powder, 1 cup All Purpose flour\/Maida, \u00bc cup Refined Oil \/Ghee, 1 tsp Baking soda, 1\/8 tsp. Eno, 1 tsp.<\/p>\nRead More...<\/a>","protected":false},"author":1,"featured_media":48,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-92","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/www.krity.net\/KritysKitchen\/wp-json\/wp\/v2\/posts\/92","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.krity.net\/KritysKitchen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.krity.net\/KritysKitchen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.krity.net\/KritysKitchen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.krity.net\/KritysKitchen\/wp-json\/wp\/v2\/comments?post=92"}],"version-history":[{"count":2,"href":"https:\/\/www.krity.net\/KritysKitchen\/wp-json\/wp\/v2\/posts\/92\/revisions"}],"predecessor-version":[{"id":94,"href":"https:\/\/www.krity.net\/KritysKitchen\/wp-json\/wp\/v2\/posts\/92\/revisions\/94"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.krity.net\/KritysKitchen\/wp-json\/wp\/v2\/media\/48"}],"wp:attachment":[{"href":"https:\/\/www.krity.net\/KritysKitchen\/wp-json\/wp\/v2\/media?parent=92"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.krity.net\/KritysKitchen\/wp-json\/wp\/v2\/categories?post=92"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.krity.net\/KritysKitchen\/wp-json\/wp\/v2\/tags?post=92"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}