North Indian Cooking by..Geeta Seth

  • North Indian Cooking....By Geeta Seth
  • Recipes - Index
  • Reference to Spices and Herbs
  • Dals / Lentils
    • DAl / Lentils - Index >
      • About Dal/ Lentil's - Indian Dal Preparations
      • Tadka
      • Maa Ki Kali Dal
      • Dal Makhani
      • Masoor Dal
      • Moong dal with spinach (Palak with moong dal)
      • Chana Dal
      • Moong Dal with Spinach (Palak Dal with Yellow Moong Dal)
      • Moong Dal (Split and skinned yellow Moong Dal)
      • Maharni Dal (Black urad, chana Dal & kidney beans mixed)
      • Red split Masoor Dal (Malka Masoor dal)
      • Split Black Urad Dal
      • Sprouted Moong Dal
      • Split Green moong Dal
      • Panchratan Dal or Panchmel Dal ( (Five Dal Mixed )
      • Trevti Dal (Toor Dal & Moong Dal & Chana Dal Mix)
      • Masala Tadka Dal (Arhar dal or Toor Dal)
      • Toor Dal & Masala tadka dal (Arhar Dal or Pigeon pea)
      • Toor Dal (Arhar Dal)
      • Urad Dal (white urad dal)
      • White Urad and chana Dal mix
      • Whole Green Moong Dal
  • Beans
    • Bean- Index
    • Bean- Index
    • About Beans
    • Black Beans
    • Chole (chick pea curry)
    • Lima beans
    • Lima beans curry
    • Rajma (Red kidney Beans)
  • Rice and Pulao's - Index
    • About rice and pulao >
      • Rice and pulao's >
        • Rice and Pulao's - Index
        • Chicken Biryani
        • Shrimp Biryani
        • Rice with caramelized browned onions
        • Vegetables and paneer Biryani
        • Boiled white rice
        • Boiled white rice
        • Toor Dal with rice khichdi (Arhar dal khichdi)
        • Black urad dal with rice khichdi (Maa ki dal ki khichdi)
        • Urad dal with rice khichdi (Black urad dal khichdi, Ma ki dal)
        • Moong Dal and rice khichdi
        • Moong dal and dalia khichdi
        • Kali dal ki khichdi (Black urad dal or Maa ki dal ki khichdi)
        • Maa ki dal ki khichdi (whole urad dal khichdi)
        • Sabudana Khichdi (Tapioca pearls)
        • Muttar paneer pulao (Rice with green peas and cheese)
        • Muttar pulao (Rice with green peas)
        • Pulao with cauliflower, green peas and potatoes
        • Vegetabale Pulao
        • Tamarind Rice (Imly rice)
        • Arhar dal with rice khichdi
  • Meat Dishes - Index
    • Meat Dishes >
      • Meat Dishes - Index
      • About the Indian meat dishes
      • Beef Kebabs
      • Beef Keema with Spinach
      • Ground Beef shammi kebabs
      • Beef Seekah Kebabs (Minced meat roasted on skewers)
      • Beef Frankie (wrap)
      • Beef with Spinach Curry
      • Butter Chicken (Murg makhani)
      • Chicken Curry
      • Chicken Kebabs
      • Chicken Keema with spinach
      • Chicken Seekh Kebabs (Minced meat roasted on skewers)
      • Chicken kebabs Stir fry
      • Chicken shammi kebabs
      • Chicken korma
      • Chicken Frankie (wrap)
      • Chicken tikka Masala
      • Chicken with spinach curry (chicken saag)
      • Palak Gosht (Beef with Spinach Curry)
      • Chicken Saag (Chicken with spinach curry)
      • Tandoori chicken
  • Kati Roll
    • Kati Roll - Index
    • Beef kati roll
    • Chicken kati roll
    • Paneer kati roll
  • Paneer dishes - Index
    • Paneer dishes >
      • About paneer
      • Paneer dishes - Index
      • How to make the paneer at home
      • Butter Paneer (Paneer makhani)
      • Crumbled paneer curry with green peas
      • Kadhai paneer
      • Muttar paneer (paneer with green peas)
      • Paneer curry (paneer ke sabzi)
      • Paneer tikka (Barbecued Paneer Kebabs)
      • Paneer Bhurji (Scrambled Paneer)
      • Palak paneer (spinach with paneer)
      • Paneer Frankie (wrap)
      • Paneer tikka masala
      • Shahi paneer
      • Tandoori Paneer Tikka Kebab
  • Kofta - Index
    • Koftas >
      • Kofta - Index
      • About Koftas
      • Cabbage Koftas (Bandh gobi kofta)
      • Lauki Kofta curry (Bottle Gourd)
      • Masoor Dal Kofta
      • Paneer Koftas
      • Palak Kofta (Spinach kofta)
  • Vegetable dishes - Index
    • Vegetable dishes with gravy >
      • Vegetable dishes - Index
      • About the Vegetables dishes
      • Arbi with gravy (Taro roots)
      • Aloo tamater ke sabzi (Potatoes with toamtoes curry)
      • Aloo Muttar Ki Sabzi (Potato with Green Peas Curry)
      • Aloo wadiyan (Potatoes with urad dal wadiyan)
      • Besan Kadhi
      • Bharwa aloo (Stuffed potatoes)
      • Dum Aloo (Potato curry)
      • Egg curry (Ande Ki curry)
      • Mangories with Aloo, tamater (Moong Dal Mangories with potatoes and tomateos)
      • Sarson Ka Saag
      • Spinach with mushrooms
      • Stuffed cabbage rolls curry (Bandh gobi ki rolls)
      • Palak Mushroom curry (Spinach with Mushroom curry)
      • Punjabi Kadhi (Besan pakoda kadhi)
      • Pyaz ki Aloo (Potatoes with onion curry)
  • Vegetables side dishes - Index
    • Vegetables Side dishes (sukhi sabzi) >
      • Vegetables side dishes - Index
      • About the vegetables
      • Aloo baingan (Eggplant with potatoes)
      • Aloo Gobi masala (Spicy Potatoes and cauliflower curry)
      • Aloo Gobi masala (Cauliflower)
      • Aloo methi ki sabzi (Potatoes with fenugreek leaves)
      • Aloo Muttar sukhe (Sauteed boiled potatoes with green peas)
      • Aloo Muttar masala
      • Aloo palak ke sabzi (Potatoes with spinach)
      • Arbi - Masala arbi (Taro roots)
      • Bell Pepper stuffed with potatoes (Capsicum, Shimla Mirch)
      • Bell peppers with onion and potatoes (Capsicums)
      • Eggplant Bharta- Indian Roasted Banigan Ka Bharta
      • Baingan Ka Bharta (Eggplant Bharta)
      • Bharwa Baingan (Stuffed Eggplants)
      • Bharwa Bhindi (Okra Stuffed with onion masala)
      • Bharwa banana peppers - Banana peppers stuffed with potatoes
      • Bhindi ke Sabzi (Okra)
      • Cabbage Curry (Bandh gobi, patta gobi)
      • Gajar methi ki sabzi (Carrots with Fenugreek leaves)
      • Capsicum masala (Bell peppers)
      • Gawar Ke Phalli (Cluster Beans)
      • Gawar Ke Phalli (Cluster Beans)- 2
      • Gobi aloo with onion & garlic (Cauliflower with onion, garlic & potatoes)
      • Gobi ki bhurji (Grated cauliflower with Green Peas)
      • Gobi aloo ki sabzi, Phool gobi (Cauliflower with potatoes)
      • Gobi Musallam (Cauliflower)
      • Green Beans (French beans)
      • Karela Bharwa with masala (stuffed Bitter Melon)
      • Lobia ki phalli (Green long beans)
      • Kaddu Ki Sabzi (Yellow pumpkin curry)
      • Lauki ki sabzi (Bottle gourd, Long Melon, Ghiya)
      • Jera Aloo (Potatoes with Cumin Seeds)
      • Jeera Aloo (Potatoes with Cumin Seeds)
      • Mooli ki bhurji (White daikon radish bhurji)
      • Methi Matar Malai (Fenugreek leaves, Green peas and Malai)
      • Muttar aloo with tomatoes and onions(Green peas with potatoes,tomatoes& onions)
      • Sangri, mooli ki phalli aloo ki sath (Dikon green beans with potatoes)
      • Sem aloo ki sabzi (Flat beans with potatoes)
      • Sem aloo ki sabzi (Green fava beans with potatoes)
      • Sukhe Aloo ke sabzi (Boiled sautéed potatoes with masala)
      • Masala Turaii (Zucchini with Masala)
      • Turai ki sabzi (zucchini)
  • Salad - Indian salads
    • Salad - Indian salads Index
    • Kala Chana Salad - Indian Black Chickpea salad
    • Cabbage salad - (Indian spicy Cabbage salad)
    • Fruit salad - Indian spicy fruit salad
    • Chickpea Salad - Indian spicy chickpea salad
    • Corn Salad - Spicy Indian Corn Salad
    • Kachumber Salad - Indian Cucumber, Onion & Tomato salad
    • Mixed Bean Salad - Indian Mixed Bean Salad
    • Sprouted Green Moong Salad - (Indian recipe)
    • Quinoa Salad with Strawberries, Blueberries and Grapes
  • Popular Indian Sweet dishes- Index
    • Desserts .. Popular North Indian sweets >
      • About Indian desserts
      • Indian sweet dishes - Index
      • Almond burfi (Badam Ki Burfi)
      • Almond Halwa
      • Besan ka Halwa (Gram flour Halwa)
      • Besan ka ladoo (Gram flour ladoo)
      • Boondi (Sweet Boondi)
      • Boondi or Boondi Ladoo
      • Boondi Ladoo
      • Carrot Burfi (Gajar ki burfi)
      • Carrot Halwa (Gajar ka halwa)
      • Cashew burfi (Kaju burfi, Kaju katli)
      • Coconut Burfi (Nariyal Ki Burfi)
      • Gujia
      • Gulab jamun
      • Kheer (Rice pudding)
      • Kala Jamun
      • Lauki Ka Halwa (Bottle gourd Halwa)
      • Makhanna Kheer (Puffed lotus seeds pudding)
      • Rasugalla
      • Rasgulla
      • Rasmalai
      • Rasmalai
      • Sabudana Kheer (Tapioca Pudding)
      • Vermicelli Kheer (Seviyan kheer, Payasam Kheer)
      • Shrikhand (Sweet Yogurt)
      • Sooji Ka Halwa (Cream of wheat, Rava)
      • Pista burfi (Pistachio Burfi)
      • Phirni (Rice pudding)
      • Petha
      • Pumpkin burfi (kaddu ki burfi)
      • Til ke Burfi (Seasme Seed Burfi)
  • Snacks and chaats - Index
    • Snacks and Chaats >
      • Snacks & chaats - Index
      • About snacks and chaats
      • Aloo Bonda (potato balls dipped in Besan Batter)
      • Aloo Tikki (Potato patties)
      • Besan sev (Gram flour noodles)
      • Besan spicy french toast (Toast dipped in besan batter and cooked)
      • Besan cheela (Gram flour pancake)
      • Besan and sooji ka cheela (Gram flour & cream wheat pancake)
      • Bread rolls stuffed with spicy potatoes
      • Chola Aloo Tikki (Potatoes and chick peas patties)
      • Chole Chaat - Indian spicy Chickpea Chaat
      • Corn Chaat
      • Fruit Chaat - Indian spicy Fruit chaat
      • Kala chana chaat- Indian Black chickpea chaat
      • Dahi Vada ( urad dal pakoras with yogurt)
      • Dokhla Tips
      • Besan Ka Dokhla (Gram flour dokhla)
      • Moong Dal Dokhla
      • Sooji ka Dokhla (Cream of Wheat Dokhla)
      • Urad Dal and Rice Dokhla
      • Gol Gappa (Pani Puri)
      • Dosa
      • Dosa aloo masala for dosa stuffing (Potato Dosa masala)
      • Rava Dosa
      • Sambher
      • Idli
      • Rava Idli (Sooji or Cream of wheat idli)
      • Rava Masala idli (Masala idli)
      • Hariyalli tikki or Hara bhara kebab
      • Mathri (Crispy salty crackers)
      • Gluten Free Mathri (Crispy salty crackers)
      • Medu Vada
      • Vegetable Cutlets (Mixed vegetable cutlets)
      • Moong Dal Cheela (Moong dal pancake)
      • Namkeen paras (Cispy salted crackers)
      • Aloo pakoras (Potato fritters)
      • Cauliflower pakora (Gobi ka pakora)
      • Pakora with Green Moong Dal and potatoes (Fritter)
      • Pyaz ka pakoras (Onion pakoras fritter)
      • Mixed vegetable pakora - Fritters (potatoes, spinach & onion mixed)
      • Potatoes and vegetables mix pakoras (Fritter)
      • Palak pakora (Spinach pakoras)
      • Paneer pakoras (Fritter)
      • Chicken pakoras (Fritters)
      • Papari / papadi Chaat
      • Bharwa mirchi ka pakora (Stuffed green chilie fritters)
      • Poha with green peas
      • Potato Cutlet
      • Potato paneer tots
      • Roasted cauliflower
      • Tandoori Gobi (Tandoori Cauliflower)
      • Sabudana, Aloo Vada (Tapioca cutlet with potato)
      • Samosa (Muttar aloo samosa)
      • Shakkar paras (Sweet crackers)
      • Sprouted Green moong chat
      • Upma
      • Uthappam (Rice & Dal uthappam) (pancake)
      • Uthappam (Rava Uthappam) (Pancake)
  • Chutneys
    • Chutney - Index
    • About Chutney
    • Coconut chutney
    • Hari chutney (Green chutney, coriander leaves or clintro chutney)
    • Pudina Ki chutney (Mint chutney)
    • Tamarind chutney (Imli ki chutney)
    • Tomato Chutney
  • Raita (Yogurt)
    • Raita (Yogurt) - Index
    • About raita and Yogurt
    • Aloo, Dhai ka raita (yogurt with potatoes)
    • Boondi ka raita (yogurt with boondi)
    • Gajar ka raita (Yogurt with carrots)
    • Kheera ka raita (Yogurt with cucumber)
    • Lauki ka raita (Yogurt with lauki)
    • Pudina ka raita (Yogurt with mint leaves)
    • Palak ka raita (Yogurt with spinach)
    • Yogurt with green onion, cucumber and tomatoes
  • Breakfast dishes - Index
    • Breakfast dishes - Index
    • Anda Bhurji (Egg Bhurji)
    • Spicy scrambled eggs
    • Muttar Chaat (Green peas)
    • Kala Chana (Black chana)
    • Moong dal chaat or sukhi moong dal
    • Sweet Dalia
  • Indian Breads (Roti, Paratha, poori)
    • Indian Breads - Index
    • About Indian Breads
    • ROTI:
    • Roti - Index
    • Chapattis (Pulkha or Roti)
    • Bajra ki Roti (Millet flour)
    • Besan ki roti with onions (Gram flour roti)
    • Lachha roti (Spiral Layered roti)
    • Makai ki roti (Corn flour roti)
    • Methi ki roti (Roti with Fenugreek leaves)
    • Roti with Layers (Paratdar Roti)
    • Roomali roti
    • PARATHAS:
    • Paratha - Index
    • Aloo paratha (Potato stuffed paratha)
    • Bajra (millet) ka paratha
    • Besan ka paratha (Gram flour paratha)
    • Gobi ka paratha (Cauliflower stuffed paratha)
    • Lachha paratha (Spiral layered paratha)
    • Layered Paratha (Paratdar Paratha)
    • Makai ka paratha (corn flour paratha)
    • Methi Ka Paratha (Paratha with Fenugreek leaves)
    • Mooli ka paratha (Daikon stuffed paratha)
    • Mughlai paratha
    • Muttar Ka paratha (Paratha with green peas)
    • Palak paratha (spinach paratha)
    • Paneer paratha
    • Urad Dal stuffed paratha
    • Puri - Index
    • Poori (Puri) :
    • Poori (Puri)
    • Methi ki poori (Poori with Fenugreek leaves)
    • Muttar Poori (Poori with green peas)
    • Palak poori (Poori with spinach)
    • Poori stuffed with urad dal (kochari)
    • Bhature
  • How to...........
  • How to make Garam masala
  • How to make Ghee from Butter (Clarified Butter)
  • How to make basic onion masala
  • How to make & freeze onion masala in large quantity
  • How to make the paneer at home
  • How to sprout mung beans (Moong Dal)
  • How to sprout Black grams (Urad Dal)
  • How to make yogurt at home
  • How to marinate chicken
  • How to make roasted Jerra powder (Cumin Seeds)
  • Restraunt style curry gravy
  • Cooking measurement conversion
  • Measurement Converter

Gulab Jamaun

                                Gulab Jamun

Gulab Jamun, the delicious dessert is one of India’s most popular and beloved desserts. They are commonly served during festivals and in celebrations of special occasions, wedding are incomplete without gulab jamun. Gulab jamuns are made or purchased in every house hold especially Diwali time. 

Traditionally Gulab Jamuns are made with khoya (thickened reduced milk). First round balls are made with khoya then these balls are deep fried until golden brown and soaked in sugar syrup and served either hot or cold and they are also served with vanilla ice cream as a dessert. These days, Gulab jamun powder is also commercially available, enabling people to prepare this dessert easily. Even dry powder milk and cream is also used to prepare this wonderful dessert.
Ingredients:

2½   Cup dry powder milk (Nonfat dry powder milk)
 ¾   Cup all-purpose flour
½    Teaspoon baking powder
2     Tablespoon melted butter or vegetable oil
1 to 1/½ Cup heavy whipping cream or as needed to make the dough   
2     Tablespoons thin sliced almonds (optional)
2     Tablespoons thin sliced pistachio nuts (optional
       Vegetable oil for frying Gulab Jamaun's                                                                     Makes about 30 to 35 Gulab Jamaun's
​
Cooking measurement conversion
Measurement converter                                                                                                              

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Dry Milk Powder
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All-Purpose Flour (Maida)
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Heavy cream
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Oil
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Melted Butter
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Almonds- Sliced
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Baking powder
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Pistachio - Sliced
​Ingredients for the sugar syrup:

 4 To 5 Cups of sugar
 6      Cups of water
 2     Teaspoons of Lemon juice

 1      Teaspoon cardamoms seeds
​          Few leaves of saffron
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Sugar
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Lemon juice
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Cardamoms seeds
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Saffron
Direction for making the syrup:

1.  Choose a wide pan to make syrup, so that all the Gulab jamauns get enough
​     space to soak well in the syrup.

2. Place the pan on the stove and add water. 

3. Add sugar & mix it well. Boil on medium heat until sugar dissolve completely.

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In a pan add water
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Add Sugar
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Mix Sugar well with water
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Let the sugar water boil
4. While the Water is boiling in the Mortar and pestle crush Cardamoms seeds
​     and saffron.
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Crush Cardamoms seeds ​ and Saffron
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Crushed Cardamoms & Saffron
5.  Add crushed cardamoms and saffron, keep string periodically.

6. Add lemon juice in the syrup that will keep the sugar liquid prevent form
    crystallizing


7. Boil the water for 15 to 2o minutes or until the syrup become little thick.

8.  Syrup should be made earlier and kept warm.
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Add crushed Cardamoms & Saffron
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Add lemon juice
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Syrup is ready
Direction for making the Gulab Jamuns:

1. In a bowl add powdered milk.

2. Add All-purpose flour.

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Powder Milk
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Add All-purpose flour
3. Add baking powder and mix.

​4. Add melted butter.
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Add baking powder
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Add melted butter
5. Mix butter well with powder milk and flour.
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Mix butter well
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Butter is mixed well
6.  Add whipping cream little at a time and bind the mixture with your fingers
      to form loose and sticky dough.

7.   Do not apply to much pressure, just gently mix and put the dough together.
       Scrape your fingers with a knife or the edges of the plate.

8.    Cover the dough with a damp cloth and let it rest for 10 minutes. 
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Add cream in milk powder & flour mix
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Mix cream with Milk powder mix
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Gooey sticky Dough
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Cover the dough with damp towel
9. As the dough sits it becomes little dry because the moisture is absorbed by the
   dry milk and flour.

10. If you have leftover whipping cream then add that or add little milk and mix.
       Do not knead just use your fingers to mix. If the dough is sticking then grease
​       your hand and make it soft and smooth. At this point dough is not sticky.
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Mix and make the dough soft
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Gulab jamaun dough
​11. Wash your hands and take a portion of the dough and knead and roll over the
      rolling board to make it smooth, divide the dough in to equal portion.
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Roll the dough
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Divide the dough into equal portion
12. Grease your palms and roll each portion into a smooth round ball, otherwise
    the Gulab jamun will crack while frying. Don't make too big balls because the
    size will increase when fried and soaked in syrup.
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Take a dough in your hand
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Roll the dough
13. Place the ball on a plate and cover with a damp yet dry kitchen towel, repeat
      until you make all the balls. 
(Make about 30 to 35)​
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Place the Gulab jamaun on the plate
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Cover the Gulab jamaun with damp towel
14. You can either make all the balls and covered with moist kitchen towel so that
    they don't dry out or you can make a batch of 8 to 10 balls and let them fry and
    when they are about to be fried roll other batch. If the dough becomes dry add       a little water or milk and mix. ( Gulab Jamun balls need to be fried immediately
    after rolling)

15. Heat 4 cups of oil in a wide medium size pan on medium heat for 5 to 6
     minutes or until oil become hot.

16. Once the oil become hot turn the heat down to very low, to test it drop a little
      ball of dough in the oil, if the ball takes time to simmer then float up it means
     the oil is hot  enough, if dough rises faster, oil is too hot, if dough just sits
     without r
ising, oil is not  hot enough.
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In a pan heat oil
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Drop little dough in oil
​17. Gently slip in the balls into the hot oil from the side of the pan, one by one.
      Do not fry too many Gluab jamun at a time as the gulab jamuns will expand
      to about double their original volume.
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Gently drop Gulab jamaun in hot oil
18. At first balls will sink to the bottom of the oil, do not try to move them, with
     the spatula start flickering hot oil over the top of the balls, after about 1
    minute turn the ball around, keep flickering the hot oil and keep turning them
    around that will help to brown the top and bottom evenly.

19. The balls should be fried very gently on very low heat so that they get brown
      evenly from outside and cook from inside. It takes about 10 to 12 minutes to
      fry the balls.​
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Gulab Jamaun's simmering in oil
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Fliker oil over Gulab jamaun & start stirring
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Keep starring & keep turning Gulab jamaun's around
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Gulab Jamaun's start becoming brown
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Continue to keep turning Gulab Jamuns's around
20. Once the balls are fried and evenly brown with the spatula lift them from the
      hot oil and shake the oil out, and place them on a plate over paper towel, so
​      that all the extra oil absorbed by the towel. 
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Gulab Jamaun's are fried
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Take the Gulab Jamun out of hot oil
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Place the fried Gulab Jamaun's on paper towel
21. Now oil is hot turn the heat down and drop the other batch of Gulab jamuns
      then raise the heat to low that will ensure that Gulab jamun do not fry quickly.
       Repeat this  until all the balls are fried.   ​​
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Fried Gulab Jamaun's
22. Once all the balls are fried let the Gulab Jamuns cool down for few minutes
      before adding them into the hot syrup.

23. Add the Gulab Jamaun's in the warm syrup and place the pan on the stove on
      low heat and give a boil and turn the heat off.

24.  In few hours balls will soak the syrup and they will be ready to eat. For the
​       best  result leave Gulab jamun balls in the syrup overnight.
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Add fried Gulab Jamaun's in the syrup
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Gulab Jamaun's are soaked in syrup
25. If you wish decorate the Gulab jamuns by sprinkling the chopped pistachio
      and Almonds.

26.  Gulab jamuns taste the best when serve hot.
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Gulab Jamaun
Tips:

1. The balls should not have any cracks otherwise the surface of balls will not
    come out smooth.

2.  While making the balls if the dough becomes dry or hard then add little water         or milk and  mix and the dough to make it soft, if the dough is not soft      
     the balls will not be smooth and even. 

3. Keep sugar syrup warm till you add jamuns in sugar syrup, so that jamuns get
    chance to soak syrup.

4.  If the balls soaked all the syrup and they become dry then make more syrup
     equal amount of sugar and water, and add to the Gulab jamuns.

5.  If the Gulab jamuns are fried on high heat, then they will become hard from
     the inside though they may look perfect from outside and they may not cook
     completely inside.

6  Do not place the Gulab jamuns in the syrup immediately after frying. This will
​     cause the Gulab jamuns to lose their shape and become chewy.
Directions to make dough in Food Processer:

You can also make Gulab Jamaun dough in Food processer.

1. Add powdered milk, all purpose flour, baking powder and oil in the food processor and run the food processer for few seconds to mix all the ingredients together.

2. Add whipping cream little at a time and run the food processor.
    
3. Once all the ingredients mix together and they turn into soft and moist crumbs, take them out from the food processor and place them on the rolling board or in a plate.

4. With your palm gather all the crumbs and make a ball of dough. If the dough is too hard or dry use little whip cream or few drops of water to make the dough soft and smooth.


Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.

Thank you       

Geeta Seth
Other recipes:

Kala jamun (Black gulab jamun)              Kheer (Rice pudding)

Rasgulla                                                    Sabudana kheer (Tapioca pudding)

Rasmali                                                   Vermicelli (seviyan kheer)


    Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.. Thank you.. Geeta Seth
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