Precap..I am hurt:Warning on PG57 - Page 44

Originally posted by: KiNnY-pArTnEr

uff..u guys so baddd😭 meri taref bhi nahi liya...

kya faida..banayee ka..jab koi taref na kare😭🤣

Originally posted by: laxmi_s

Kya kua guys..... sab chale gaye.....?😭 Patha nahin Vish did not turn up for the Gulab jamun discussion.... i really hope she didn't need a Hajmola......😆 😉

Originally posted by: KiNnY-pArTnEr

I am going to sleep now..yesterday ..i was here for long time..dint get ..my sleep😭😆

Originally posted by: KiNnY-pArTnEr

In case, u didnt get it 😡

u can make it

uff i worked so hard & u🤣

no i appreciate ur hard work 👏 & also said thanks to u 😆

Originally posted by: laxmi_s

I prefer to just eat rather than buying and making.......😆

but remember without these two options u can't even eat 😆 u can only eat in the other two

Originally posted by: _-innocent-_

but remember without these two options u can't even eat 😆 u can only eat in the other two

options if u go to someone's house as a guest & eat gulaab jamun there btw if they serve u 😆

& if some guests come to ur house with taking a mthaai ka dabba & u eat gulaab jamun from

the whole mithaai 😊🤣 but in such cases one thing is similar & that is to make or to buy

without it gulaab jamun na khaey..........🤣

Originally posted by: KiNnY-pArTnEr

Sania ji is ready to teach u alll how to make gulab jamun🤣

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

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.

😎🤣

I am now planning to make Gulab Jamoons through this recipe for my family. I hope it works ... If this recipie was a joke then warn me... otherwise if it flops ... you guyz will have to eat it. 😡😳😉

Originally posted by: KiNnY-pArTnEr

Sania ji is ready to teach u alll how to make gulab jamun🤣

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

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.

😎🤣

@red......bisquick???????......why is there no mention of it in the ingredients list.....or do u use bisquick pancake mix instead of flour?.....my recipe is the same more or less.....but no bisquick............let me know....i want to try this one out.

guys i've never such experience of making gulaab jamuns 😆 so i