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Old 01-19-2007, 07:13 PM   #1
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Gulab Jamun

Here's the recipe then. I tried it - yummy - but haven't made it:

Mrs Chandiramani's Gulab Jamun
(For the Jamun)
8 tbsps powdered milk
2 tbsps all purpose flour
1 tsp baking powder
2 tsps unsalted butter
Natural yoghurt
(For the syrup)
2 cups white sugar
2 cups water

Mix the first four ingredients together, then gradually mix in the yoghurt until you reach the point of ( and I'll quote Mrs. C's actual words) " a dough not very hard nor soft". I understand her perfectly! Form into little pancakes ( about 2- 2.5 inches across, 1/4 inch thick) and fry gently until browned.

For the syrup, boil together the sugar and water until it thickens. Pour over the jamun. ( NOTE from me: I've had this in restaurants flavoured with (a) rosewater (b) green cardamom seeds.)

This should make about 10.

There you are then. I suppose I shall now have to make Gulab Jamun over the weekend so I can ensure the recipe is TNT!

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Old 01-19-2007, 07:23 PM   #2
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I've never been ashamed to display my ignorance.
  1. These are pancake like things?
  2. Are they normally a breakfast, dessert, or something else?
Thanks in advance for your patience with my lack of knowledge.
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Old 01-19-2007, 09:41 PM   #3
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Skilletlicker, these are a dessert. Think very dense, cakey, well browned doughnut holes served warm with a sweet syrup.

Clive, it really isn't practical for the home cook, but I'm a big fan of khoya (milk reduced to a semi-solid) based jamuns. If I were making them myself, I might veer more towards reducing milk as much as possible without spending too much time on it and using some well mashed paneer. For me, paneer is critical to great jamuns.

And, yes, I've never had a gulab jamon that didn't have a syrup flavored with cardamom. A jamon without cardamom would be, imo, a little like a chocolate chip cookie without chocolate chips.

She also doesn't specify what type of fat to use for frying. Ideally, you'd want to use ghee. If not ghee, then maybe peanut oil or a healthy form of shortening such as palm oil. Coconut oil might also work.

P.S. I just re-read the recipe. Little pancakes?! That's complete and utter jamun sacrilege if you ask me Gulab jamuns have to be balls. I've taken license in the past with meatballs (meat pancakes fry a little easier and meat cubes can be baked up meatloaf style and diced quite easily), but when it comes to jamuns... those babies have to be round. I'm putting my foot down
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Old 01-19-2007, 11:33 PM   #4
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Thanks Scott.
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Old 01-20-2007, 03:41 AM   #5
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I'd suggest you buy the gulab jamun mix you get at any Indian store. When I was in London, Gits brand was avaiable. Its much simpler and tastes better.

They are definitely small round balls.

Here is a picture



Notice the cardamoms lying around. You can put in as much of the syrup as you like.
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Old 01-20-2007, 06:10 AM   #6
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Thanks, Scott and Shaheen - temporary brain block there last night - don't know what I was thinking!
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Old 01-20-2007, 07:52 AM   #7
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No pre made mixes that I've come across in Milano ttyhough, although we have found a good Indiand restaurant in the city centre!

Clive these look good. I will try them for a pudding next time I make a curry, and yes, I will add some cardomon. Thank you so much for posting them.
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Old 01-20-2007, 08:55 AM   #8
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ok, now we're jamun! (we're jamun, we're jamun)
and i hope that you like jamun too!

thanks clive. copying, pasting. i've had gulab jamun here: Desserts

but they had cheese in them. i wonder if their gulab jamun is the same or similar dough as your recipe, just wrapped around cheese cubes before frying?
in any case, it's in my "recipes to try someday soon" file.
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Old 01-20-2007, 09:09 AM   #9
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Buckytom, the 'cheese' in gulab jamuns is well mashed paneer, which is incorporated right into the dough. Mashed paneer is very similar to commercial ricotta- the process for making them is almost identical.
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Old 01-20-2007, 09:51 AM   #10
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thanks scott.
i think i'm getting rasmalai confused with galub jamun. the balls that i remember definitely had a cheesey center. i'm still intrigued by this recipe, though. looks like an indian version of zeppoles.

have you ever been to one of the raja palace restaurants in new jersey? one is on 46 in lodi, the other is in montclair, i think.

i'd be interseted to hear your review of the place, if you've been.
we love their tandoori chicken, and the rogan josh and korma. btw, is it kormo, or korma?
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