hey why ru trying the toughest ones

as there are somany brands offering somany offers over the ready mix gulab jamun mix .

it takes too less time and also tastes great really

belive me its so easy

the best gulab jamun mix is MTR

so why late get one pack and enjoy the mouth watering gulab jamuns for ur family..

have a good day

Answered by chandra , an ibibo Advisor, at 9:01 AM on August 05, 2008

Ingredients
1 cup Bisquick
2 cup Carnation Powder
2 cup Water
1 1/2 cup Sugar
4 pods Cardamom Seeds
4 tbsp Butter
6-8 drops Rose Water
1/8 cup Yogurt
1/2 cup Milk
Oil
Method
Heat butter and pour in a bowl. Add bisquick, carnation powder and yogurt and blend together. Knead well adding milk if necessary.
Make a smooth ball, cover and let rest for around 30 minutes. Make 12-14 small balls.
Heat the water, add sugar, and bring to boil, add cardamom seeds and simmer.
Boil, then simmer to reduce the water by half. Heat the oil until hot and fry the balls to a golden brown or until they are dark brown, almost black.
Soak in sugar syrup for a few hours until they double in size
Serve hot or cold

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Answered by deepthi , an ibibo Master, at 2:45 PM on July 27, 2008

Ingredients:
1 cup Carnation Milk Powder
1/2 cup all purpose flour
1/2 tsp baking soda
2 tablespoons butter -melted
Whole milk just enough to make the dough

For the Sugar Syrup
2 cups Sugar
1 cup water
Oil for frying

How to make gulab jamun:

* Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
* Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
* If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
* The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.

Sugar Syrup
* The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
* Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.

Answered by Rocky , an ibibo Master, at 10:14 PM on July 19, 2008

Ingredients:
1 cup Carnation Milk Powder
1/2 cup all purpose flour
1/2 tsp baking soda
2 tablespoons butter -melted
Whole milk just enough to make the dough

For the Sugar Syrup
2 cups Sugar
1 cup water
Oil for frying

How to make gulab jamun:

* Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
* Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
* If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
* The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.

Sugar Syrup
* The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
* Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.

Answered by Gyan Singh , an ibibo Master, at 3:42 PM on July 19, 2008

Ingredients:


1 cup Carnation Milk Powder
1/2 cup all purpose flour
1/2 tsp baking soda
2 tablespoons butter -melted
Whole milk just enough to make the dough

For the Sugar Syrup
2 cups Sugar
1 cup water
Oil for frying

How to make gulab jamun:

* Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
* Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
* If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
* The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.

Sugar Syrup

* The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
* Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.

Answered by kishore , an ibibo Master, at 6:34 PM on July 12, 2008

Ingredients:


1 cup Carnation Milk Powder
1/2 cup all purpose flour
1/2 tsp baking soda
2 tablespoons butter -melted
Whole milk just enough to make the dough

For the Sugar Syrup
2 cups Sugar
1 cup water
Oil for frying

How to make gulab jamun:

* Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
* Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
* If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
* The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.

Sugar Syrup

* The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
* Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.

Answered by Romi , an ibibo Master, at 3:08 PM on July 12, 2008

Ingredients:


1 cup Carnation Milk Powder
1/2 cup all purpose flour
1/2 tsp baking soda
2 tablespoons butter -melted
Whole milk just enough to make the dough

For the Sugar Syrup
2 cups Sugar
1 cup water
Oil for frying

How to make gulab jamun:

* Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
* Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
* If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
* The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.

Sugar Syrup

* The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
* Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.

Answered by NITIN JAIN , an ibibo Citizen, at 8:25 PM on July 11, 2008

gulab jamun to make them soft for 2 pinch soda mix in the materials.
Recipe ----
2 cup mava and all purpose flour (maida ),2 pinch soda, refined oil for fry.
You take mava and add few maida,soda make a soft dough (not add water).Cut dough and make small bolls ,deep fry in refined oil.
For sugar syrup (chasani )-
1 kg sugar,2 cardamom,2spoon rose water mix in 1ltr water and boiled for 20 minutes.
When sugar syrup is ready then push the bolls in sugar syrup .serve it after 1hours .you will get very tasty and soft gulab jamun.

Answered by Seema , an ibibo Master, at 5:58 PM on July 11, 2008

Sure here is the recipe GULAB JAMUN Khoya balls fried in ghee and sweetened with saffron flavoured sugar syrup. Preparation Time : 15 mins. Cooking Time : 45 mins. Makes 25 jamuns. For the gulab jamuns 2 cups (250 grams) hariali mava (khoya), grated 5 tablespoons plain flour (maida) 1/4 teaspoon cardamom (elaichi) powder For the sugar syrup 3 cups sugar a few strands of saffron (optional) Other ingredients ghee for deep frying For the sugar syrup 1. In a large pan, dissolve the sugar in 1 1/2 cups of water and bring to a boil. 2. Simmer over a slow flame till the syrup is of 1 string consistency. 3. Remove any impurtiies which float on top of the syrup using a slotted spoon. 4. Add the saffron and keep the syrup warm. For the gulab jamuns 1. In a bowl, combine the khoya, flour and cardamom powder and mix well. Knead ito a firm dough without using any water. 2. Divide this mixture into 25 equal portions and roll into rounds. These should have no cracks on the surface as otherwise the gulab jamuns will crack while frying. 3. Deep fry in ghee over a slow flame till the jamuns are golden brown in colour (approx. 10 to 12 minutes). 4. Drain and immerse in the warm sugar syrup. Soak for 30 minutes. 5. Serve warm. Tips Hariali mava is a special kind of mava used to make gulab jamuns. The gulab jamuns should be fried in ghee for at least 10 to 12 minutes over low heat as otherwise the insides will remain uncooked.

Answered by NISHA , an ibibo Citizen, at 5:45 PM on July 10, 2008