Cooking is another of those things that I love to do from time to time. This time I had an occassion too. The Indian Independence Day.
So the chef in me decided to make something that was truly a taste of India. And when I think about India, I think really sweeeeeeeeet sweets!
And yes .. you guessed it right.
My favorite , the gulab jamun.
So I got this MTR mix, which I think is not as good as the Gits one. Though, I must admit these mixes has made making gulab jamuns so easy.
Tip #1 here is that you add water slowly slowy and then kneed to a dough. Else you end up with a not so good mix. And thats when the trouble begins. As you will keep trying, to solidify it a bit.
While you are doing this, make the sugar syrup which is basically boiling sugar in water.
Add cardamoms to the syrup when its boiling. This adds a wonderful aroma and taste to the syrup and is very authentically Indian.
Tip #2: if you end up adding more water to the mix , leave it for a while. The water is soaked up by the mix. If that does not help, add extra mix. If you cannot find a gulab Jamun mix, like me, A rasmalai one would do too :D
Apply some ghee onto your hands, so that the dough does not stick to the hands.
Tip # 3: Do NOT put extra ghee onto your hands. All equipments around you would be greasy greasy if you are handling them. Especially like me when I was trying to click the pics myself too and Nikky was getting bruised and battered with the desi ghee.!
Then make spherical balls with the dough in your palm. The rounder , the better!
Fry these to dark brown in a low heat.
Tip# 4: Make sure you stir these. Else they tend to get roasted unevenly. And not only does it taste bad, it also Looks bad!
Tip# 5: Fry in low heat. The outer layer get brown so soon, that it is misleading. You would think its done, whereas actually its still raw in the inside.
Dump those fried ones in the sugar syrup that is still warm.
And thus finishes the gulab jamun making experience!
Happy Independence Day!
I hope your experience was just as sweet as this is.