Got bored of preparing gulab jamuns using ready made mix ,then this is for you. I had some ricotta cheese left after preparing Kalakand. Check for the Microwave Kalakand recipe here.So used it to prepare gulab jamuns. Ricotta cheese gulab jamuns are so soft and spongy. Baking powder makes the jamuns to have several pores, which absorbs all the syrup. Original recipe, calls in for condensed milk. But I skipped it , and added milk and sugar. If you have condensed milk, then replace sugar and milk with 2 tbsp. of condensed milk. It was a crowd pleaser. Try this exotic sweet for this Diwali and impress your guests. Thank you Geetha for the recipe.
Yield : 25 to 30 mini jamuns.
1. Ricotta Cheese - 2 cups
2. Maida / All purpose flour - 2 tbsp.
3.Baking powder - 1/4 tsp
4.Sugar - 1 tsp
5.Milk - 2 tbsp. + 1 tsp
6.Oil / Ghee - for frying
7.Ghee - 2 tbsp for greasing
For the syrup:
1. Sugar - 1 1/2 cups
2. Water - 1 1/2 cups
3. Cardamom pwdr - a pinch
Take a pan, add the ricotta cheese into it. Ricotta cheese differs from its consistency from one brand to the other. I used Kraft's ricotta cheese, which was semi liquid. But some brand will be thicker than this. So the cooking time varies from one brand to the other.
Heat a pan of oil about 2 inches .Grease your hands with some ghee. This will help us in getting perfect balls without any cracks.Start dividing the dough into small balls. If you have any cracks, just roll them again on a greased hand and close the cracks. If not the gulab jamuns will break during frying. I made small balls. If you want you can make it bit bigger.
Now the oil will be hot, bring it to medium now. Check the oil ,by dropping a ball into the oil. It should go down for a second and come up . This is the right consistency. If the balls raises immediately, then the oil is too hot. Wait till the oil comes to medium hot.
Trouble shooting notes:
If the dough is hard and could not make balls :
Just add milk tsp by tsp for the dough to be soft . We will be able to make balls out of it. Always cover the dough with a damp cloth or wet tissue.
Jamuns turn brown quickly :
Then the oil is too hot , which makes the jamuns to change in color quickly, which results in uncooked jamuns . So always, test the temperature of the oil, by dropping a pich of the dough, it should wait for a second and rise.
If the gulab jamuns break during frying:
There are only three reasons, for a gulab jamun to break during frying. First one, is it should have had cracks while rolling the jamuns. So always use ghee to grease your hands and roll the balls. Ghee acts as a glue and binds the balls ,without any cracks. Second reason is, the oil should have been cold . Third reason ,is you would have over crowded the pan with so many jamuns during frying. Fry the jamuns in batches. This will prevent the oil from dropping its temperature.
The reason ,for this is ,the sugar syrup was cooked for more time, so it started to crystalise. Always turn off the heat ,after the syrup becomes sticky. If you want add few drops of lemon juice to prevent sugar from getting crystalised.
Jamuns are hard inside the syrup:
Then the jamuns have not absorbed the syrup properly. May be the syrup was too cold, while dropping the hot jamuns , Or the bowl is not wide enough to have room for all the jamuns to get soaked well in the syrup. Just try to heat the bowl of gulab jamuns in a wide bowl with the syrup in a microwave ,for 30 seconds or till it absorbs all the syrup.
The third reason ,may be the syrup is not sufficient for the jamuns. So try to make some more syrup and pour the hot syrup over the jamuns . Always take sugar according to the amount of cheese. For example, I have taken 2 cups of cheese and hence the 2 cups of sugar. These are the trouble shooting step, which I learnt in cooking gulab jamuns. If you still have question, just msg me or shoot it at email@example.com.