Talk:Gulab jamun
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Gulab means rosewater. Gul is rose, and ab is water. Also, the language is called Farsi. :)I'll let someone else look for the source. (Or look for the source of the original post if you think what is said here is wrong)94.202.194.48 (talk)06:29, 22 February 2013 (UTC)[reply]
This article was automatically assessed because at least one WikiProject had rated the article as stub, and the rating on other projects was brought up to Stub class.BetacommandBot18:03, 9 November 2007 (UTC)[reply]
120.60.128.172 (talk)10:55, 25 July 2011 (UTC)[reply]
I removed the recipe I've reproduced below in keeping withWP:NOTHOWTO, but I figured since someone went through the trouble of typing it out, I probably shouldn't just delete all that effort.
1 cuppowdered milk
1/2 cup all purpose flour or rice flour
1/2 tsp baking soda
2 tablespoons butter -melted
Whole milk just enough to make the dough
Oil for frying
For the Sugar Syrup:
2 cups Sugar
1 cup water
4-5 cardamom pods
a few strands of saffron
Make the dough by combining the milk powder, flour, baking soda, and 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 into a smooth ball between the palms. 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 the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan where they should not be moved. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 minutes, 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.
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.
While it is true that Gulab Jamuncould be prepared using maple syrup, traditional Gulab Jamun is not prepared using this ingredient and the use of this ingredient is not common. If we include maple syrup then we should also include all other possible variations (Gulab Jamun with grenadine or Gulab Jamun with whiskey for example). While these variations may well be delicious they are not components of the traditional food and are thus trivia. -Thibbs (talk)16:27, 4 September 2008 (UTC)[reply]
Does anyone have any expertise to lend to this article and its AfD?ChildofMidnight (talk)20:55, 7 May 2009 (UTC)[reply]
Can I ask someone to please clarify the frying temperature? 300 degrees is not a temperature until the system is identified as C or F. Thanks.Peridon (talk)15:26, 22 April 2012 (UTC)[reply]
300 Celsius is hot, hot, hot! Your average domestic oven maxes out at about 250 °C, and most foodstuffs should be baked at 170-200 °C, where 200+ °C is usually not for long to avoid incineration.Deep frying is 175-190 °C (345–375 °F), so a gentle 300 °Fahrenheit is likely to be what the contributor meant, not that I have made gulab jamun, only gleefully consumed. Yum.Guffydrawers (talk)19:52, 22 April 2012 (UTC)[reply]
where on the spectrum does gulab jamun sit vis a vis rasgulla/ras malai?— Precedingunsigned comment added by184.147.32.99 (talk)20:27, 15 April 2014 (UTC)[reply]
Someone apparently had "fun" with the introduction, writing that gulab jamun is made of tobacco and cow dung. Would a knowledgeable person please fix it? I don't trust myself to get it right. Thanks.— Precedingunsigned comment added by85.96.47.221 (talk)12:36, 24 June 2015 (UTC)[reply]
* Thanks for that! I have edited out the vandalism from the article *Eruditely, 24.06.2015 @ 23:58Eruditely (talk)13:59, 24 June 2015 (UTC)[reply]
in samosa it is stated that samsa of central asia became samosa of india, even though both dishes are totally different, one prepared when deep fried in ghee, another baked like a pie, now here it is suggested that some central asian fritter was brought to india, even though the preparation clearly states khoya/ local ingredient which is native to south asia as the main ingredient of the gulab jamun. rose sugar syrup is sited aspersian influence even though persians use rose water not rose syrup, rose water was being used in india even in pre islamic periods and indian texts also state distillation of rose water.60.54.13.118 (talk)04:01, 22 January 2019 (UTC)[reply]
What is it exactly? How is it made?24.32.19.28 (talk)05:49, 27 January 2023 (UTC)[reply]
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