American actress, Chrissy Teigen, has found a craving for the Indian delicacy Gulab Jamun and is planning to learn how to make it. And for the same reason, the author took on Twitter to ask the tweeple the recipe of the same.
“Tomorrow I will be making my first gulab jamun, very excited for that. So. Yeah. that’s pretty exciting. If u have tips let me know, if you don’t know what it is just google it I don’t care,” Teigen wrote on Twitter.
Surely, as good Indians, fans came out to share the best tips that she could use to make gulab jamuns. And frankly, these are some tips that most of the Indians can also use to either learn how to make gulab jamun, or just innovate the delicacy.
if you call it an Indian fried donut, I swear to god chrissy I will lose it— Sneha (@MultiMinionaire) March 15, 2020
To be authentic, you need a wok full of oil to fry them in so big that it endangers everyone within 10 miles. pic.twitter.com/94AHA5t8fW— Anand Giridharadas (@AnandWrites) March 15, 2020
Oooooh this is tite. Only tip: some (garbage) people put a cashew or almond in the middle of each one, which ruins it, so I’d say don’t do that.— Kal Penn (@kalpenn) March 15, 2020
Make sure the gulab jamun are COMPLETELY cool before putting in sugar syrup otherwise they will disintegrate! And be very careful with oil temp lest the jamuns become too oily or end up raw inside. Be sure to soak at least overnight!— Kiran (@kiranamisra) March 15, 2020
It's my country's Sweet. Just make sure it's slightly dark than golden brown. And about sugar syrup make it right quantity. If you do it more it will go waste. Do less, you will need some more because those balls suck it up. All the very best. pic.twitter.com/myr6eRNWP7— Sage Alien ? ? (@TheCarGuy007) March 15, 2020
When you roll the dough balls, try to make them as smooth as possible. Any visibly lines WILL turn into cracks when you soak them in the sugar syrup.— Manveer Singh (@manveerssihota) March 15, 2020
HELLO CERTIFIED INDIAN MOM TIPS FROM MY MOM— aditi (@aditithevast) March 15, 2020
-knead the flour by hand, it gives it the suppleness it needs
-syrup has to be thick, runny syrup is shit syrup
-add cardamom and rose essence, hence Gulab, and saffron to the syrup
– fry on medium flames
lmk if you want more!
For Greek desserts with homemade syrup, there’s a rule that either the dessert or syrup needs to be cool and the other item warm. Both can’t be cold and both can’t be warm.— Katerina Dimitratos (@KDimitratos) March 15, 2020
Is that a Gulab jamun thing too since syrup is involved?
Try having some without soaking them in sugar syrup. The crispy fried balls are quite yum.— Sandhya Ramesh (@sandygrains) March 15, 2020
I like it warm with no ice cream! ?I wish I could handle the extra sweetness with the ice cream!— Ana (@shabana_can) March 15, 2020
Have it hot. No matter what others say.— ?? (@GuptRogue) March 15, 2020
Also make sure you add a crushed cardamom to the simple syrup (chashni). Regular recipes don't mention that. It unlocks Indian Wedding level dessert.
Whoa. Good luck! Let us know how they turned out! They can be tricky but the secret is to keep the portions balanced & the shape right so that they turn out soft & even. Deelish, once perfect. pic.twitter.com/PeSmfvSLQc— Mahwash Ajaz (@mahwashajaz_) March 15, 2020
I made it for my 8th grade history class & it gave everyone food poisoning… so, i have no tips.— Libby (@libbysmith22) March 15, 2020
And though I didn’t know there is so much sophistication involved in making gulab jamuns (because I never cared), but these tips surely sounds handy.
Do you have any tips that could help Chrissy Teigen?