Saturday, 25 October 2008

RECIPE: GULAB JAMUN


As Diwali is not a public holiday here and I don’t have any of my side of the family in Australia, I don’t really celebrate the occasion. I do tend to get quite nostalgic during this time and wish that I was back home in Malaysia, celebrating with my family and friends. Unfortunately, it is not meant to be. Oh well, such is life.


Anyway, I do make a few cookies and sweets for the kids and nearly every year, I get a request for Gulab Jamun, especially from my eldest. Funny, she doesn’t eat much sweet stuff but she sure likes Gulab Jamun. Word of warning: this is a very sweet and rich dessert!

In the next few days, I will posting the few goodies that I made for Diwali. For now here’s the recipe for GULAB JAMUN.

Ingredients


Syrup
6 cups water
6 cups sugar
6 cloves
1 cinnamon stick

Jamun
2 cups full cream powdered milk
½ cup Self Raising flour
¼ tsp baking powder
½ cup ghee
1 cup evaporated milk
Light veg oil such as canola or sunflower for deep frying

Method


Put all the syrup ingredients in a pot and boil until the syrup slightly thickens about 10 mins on a rapid boil. Leave to cool.

In a large bowl, mix the powdered milk, flour and baking powder together. Add in the ghee and rub into the mixture.

Add the evaporated milk and mix lightly into stiff dough. Do not knead heavily. Roll all the mixture into balls, the size of a small marble. Place on a plate.


Line a colander or basket with paper towels (you don't want condensation to build). Heat sufficient oil in a small wok (remember you are deep frying the balls), on medium heat. If your oil is too hot, the outside will cook and the insides will still be raw. If your heat is too low, the batter will absorb too much oil. So do a test run to get your temp right.


Fry your jamun in batches and drain on the paper towels. When you have finished frying, put all the jamuns into the syrup, making sure that they are submerged. Allow the jamun to absorb the syrup (preferably overnight) before serving either at room temperature or you may refrigerate your jamuns and serve them cold. Enjoy.

21 comments:

Jan said...

They look yummy!

Kitchen Flavours said...

Adding Cinnamon and clove is something new to me. Looks yummmmmmmmmmmmmmmmmmmmmy.

VG said...

Thank you Jan and Lubna. Wish I could send some to you!

Priya said...

WOw VG..ur blog looks awesome..thanks for stopping on my blog n dropping ur comments...Gulab jamun looks delicious...Happy Diwali too..

VG said...

Thank you Priya. Happy Diwali.

Shafidah Shamen said...

Vin, Happy Diwali to your and family :) What day you'll celebrating?? I have a fren here, she said she'll celebrate on tuesday instead of monday.

ICook4Fun said...

Happy Diwali to you and your family VG!!

VG said...

Hi Fidah

Thank you for your greetings. It seems Diwali is on Tuesday all over the world except for Malaysian n Singapore. For me, I'll celebrate both days. In fact, I have started already! LOL. My parents are celebrating tomorrow, so I guess me too.

Gert
Thank you very much. If you are around the corner, I'd kirim you some cookies.

Anonymous said...

Happy Diwali to you and your family, VG.

Your gulab jamun looks mouth watering. No wonder your daughter loves them.

Grace

VG said...

Thank you3 Grace. He!He! Let you on a secret. I like them too!

MamaFaMi said...

Hi VG..

I never knew that the jamun has to be fried first! Haha.. pandai makan tapi tak tahu buat! But frankly speaking, I don't quite favour gulab jamun as I find it too sweet. But then, I just love Burfee!

HAPPY DIWALI TO YOU AND YOUR FAMILY MY DEAR!

VG said...

Hi Mamafami....oh well, now you know lah. Yes it is very sweet. That's why I make it only once a year!

BTW, if you don't like it too sweet, you can always make the syrup a little bit 'cair'.

Thank you for your Diwali greetings. Hope you dapat makan burfee at your kawan's place.

Nate-n-Annie said...

Nice job, though too sweet for more than just a nibble for me.

VG said...

Nate n Annie, thanks for visiting. Yes it is sweet but once a year....you might as well indulge!

Salt N Turmeric said...

Vin, Happy Deepavali to you and family. Im sure you're missing your family in Msia. Sedihkan duduk overseas time festivals cam ni?

I never knew the name of the sweet treats but i like to see and bask in the smell and atmosphere at Jln TAR/Masjid India during this time. Nostalgia babe!

VG said...

Thanks Farina. You are right; times like this is when you miss home!

Glad that I was able to'educate' you, LOL. Now you can alos make it at home. Easy je buat dessert ni....tapi mengemukkan!

lemongrass said...

Hi Vin,
I guess that's why I'm a bit confused because Diwali in M'sia is today and in my calendar it says tomorrow. I guess I can always wish you a day earlier :-).
Have a wonderful Diwali day today and tomorrow for u and family.

VG said...

Hi LG

Thank you for your Diwali wishes. Yes, it is Deepavali in Malaysia and Singapore today and for the rest of the world tomorrow (go figure!). Anyway, like I said to Fidah, I'll celebrate both days - double the fun!

Jun said...

Vin..happy diwali to u..gulab jamun, never taste this before..must b very sweet eh?...no cookies this time?

ummi said...

Hello Vin..sorry for being late..quite bz last weekend til yesterday, went out-station...Wanna wish you and family a very Happy Diwali..how was your celebration there? Hope you don't mind to share some picts with us.. :D,

with lots of love!! Muaahh!!

VG said...

Hi Jun and Kak Ummi

Thank you for your well wishes.

Only made a few cookies for the children. Di sini, orang putih tak tahu apa Diwali; so I can get away by not making cookies!

Pics? Nanti Christmas time I put up okay. That's the time the kids dapat baju baru and their hadiah.

Talk to you soon ladies, muah!