karadekoolaid
Head Chef
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!
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!