This is a tried, tested and fruitfully enjoyed recipe to scrumptious, soggy wet and delicious gulab jamuns that one can make at home! There is a catch however…….the steps below must be followed exactly to avoid any change in taste, mood, weather or the cooking range!
The first and foremost step is having a husband/brother available so you could boss him to go to the market and get the following items (not specifically in the same quantities, he just might get punched in the nose for asking for a table spoon of butter).
So without further ado, the ingredients (not specifically in the same order):
• 1 cup powder milk
• 3 tbsp spoon flour
• 1 tbsp spoon butter/ghee
• 1 tsp baking powder
• 1 egg
• Oil for deep frying
• 1 cup sugar
• Few elaichi seeds
• 2.5 cups water
The How To!?!*whaaa whoo*
If your husband is anything like mine, he’ll be ready and willing to help in the kitchen with YOUR apron ON and a messed up counter……get rid of him pronto. I have a soft heart, I let mine stay, and he started off with reciting a small prayer for the safety of our house, our stomachs *he got punched for that one* and the rules of fight club before I could start off. So yes, be careful with those men!!
Take a big bowl, and start throwing in the following
• Powder milk
• Baking powder and
• An EGG
Think of the lady who bought the lawn suit before you, (or your in laws if that gives you more energy) and start beating and mixing the stuff together until you form a thick dough. Just don’t poke a hole in the bowl, glass bowls not recommended.
Get that oil ready for deep frying in a karhai…..try NOT to fry KU samosas before the gulab jamuns please…..I know they’re tempting, but concentrate…CONCENTRATE
Roll out small bullets…..umm balls and deep fry them on slow heat so that they cook to the core.
Dish out the small fried balls on some brown paper. I know newspapers seem free but try to avoid that lead in the ink, some people ate enough paint in their childhood already.
Step5 and a half:
Put a small pot on the stove and add 1 cup of sugar with 2.5 cups of water. Bring it to a boil, let the sugar mix nicely. Pop in some elaichi seeds into the sugar syrup for added taste and aroma, watch them swim in what seems to them a gigantic Olympic pool and be entertained.
Once the sugar syrup is ready, pop those fried balls into the syrup and let ‘em soak it all in till they’re all big round and juicy!
Here’s a little thing I learned post the experience. The little balls you fried, try to keep them as small as possible, once you dip them into the sugar syrup, they will bloat, swell up, I mean seriously, they will go berserk, the pot may not be enough to hold them all in together, these little critters will just go BOOM, they feel like a flattened football being filled with air….YOU GET THE POINT!
Prepare the gulab jamuns for serving in a nice little dish, garnish them with coconut powder and/or shredded dry fruits and maybe some ketchup. Well, I’m not sure about the ketchup, I was more biased towards chilli garlic sauce, Hubby dearest wanted to try tobacco, so we ended up dropping the idea. A pinch of salt could work too if you’re into that!
Bismillah for the first bite, Allahamdolillah for the last and Allah o Akbar if you’ve had too much and may just explode, the sound effects will be PRICELESS!!!!
So there you go folks, gulab jamuns and them too home-made, clean, good looking and Hella delicious! Wish people over at www.foodpanda.pk would make someone make these at home and deliver.
*sigh* one could wish really……!!!!