ISO: ISO: gulab juman -- info needed - and T&T recipe

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cheezz

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Ok, so my husband loves these little doughnut-like dessert balls at the Indian restaurant so I have decided to make some. I have seen recipes here and there... all very similar. But here's my quandry: on the Indian menu they are described as "cheese balls made from cream of milk in light syrup". Now, not one single recipe I can find actually contains cheese. I even asked the restaurant owner about it and he says "oh yes, the cheese is hard to find and comes from France". Now, maybe I've lost something in the translation considering he has a very thick accent, or maybe the powdered milk mixed with cream is what they call 'cheese'... either way, I am hoping someone here is knowledgeable enough in Indian food to HELP!

Thanks everyone smileys/smile.gif

 
I've got the recipe cheezz. it's a yogurt "cheese" and usually home made. I'll type it out for you

later, when I have more time. if you have a fax, PM it to me and I can fax it in a few minutes smileys/smile.gif

 
REC: Gulah Jaman - fried milk balls in cardamom syrup

hereya go cheezz, I had more time than I thought smileys/smile.gif FYI - the yogurt cheese I referred to is a different recipe, although very similar in preparation. it's called Roshgulla and the cheese is made with milk, yogurt and lemon juice.

Gulah Jaman

Fried milk balls wiht cardamom syrup

serves 4 -6

1 qt plus 1/4 cup milk
1 TBLS cream of wheat
1 cup sugar 1 1/2 cups water
pinch of cream of tartar
1 tsp rose water
the seeds of 1 cardamom pod (approx 12)
1 1/2 cups ghee (clarified butter)

In a heavy 5 - 6 quart saucepan, bring 1 guart milk to a boil over high heat, stirring constantly to prevent skin from forming on surface. reduce the heat to moderate and, stirring frequently, cook for about 1 1 /2 hours longer, or until the milk is reduced to about 1/2 cup and is almost as thick as cream cheese. watch carefully for any sign of burning (especially during the last half hour of cooking) and regulate the heat accordingly.

transfer thickened milk to a marble slab, a large shallow metal roasting pan or baking sheet. when it is cool enough to handle, knead it by pushing it down, pressing it forward several times with the heel of your hand and gathering it together into a ball. repeat for 2 or 3 minutes, then slowly begin to add the cream of wheat, working it into the milk a tsp or so at a time. continue to knead for about 10 minutes, until the mixture becomes firm and smooth. (if it begins to crumble, moisten it by rubbing your fingers with a little ghee before kneading further) divide the kneaded mixture into 16 equal portions and pour the remaining 1/4 cup of milk into a shallow bowl. moistening your hands with the milk, roll each portion between your palms into a compact ball.

Syrup: combine the sugar, water and cream of tartar in a heavy 3 - 4 quart saucepan and bring to a boil over moderate heat, stirring until the sugar dissolves. increase the heat to high and cook uncovered and undisturbed for about 5 min or until the syrup reaches a temp of 220 on a candy thermometer. remove from the heat and stir in the rose water and cardamom seeds.

in a wok or heavy 6 - 8 " skillet, heat the ghee to 350 on a deep fry thermometer. fry the milk balls in the hot butter, 6 - 8 at a time, until they are browned on all sides. as they brown, remove the balls from the oil with a slotted spoon and place them in the warm syrup to steep while you fry the rest.

soak the milk balls in the syrup for at least 4 hours before serving them on a deep latter with the syrup poured over them.

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Thanks, Randi... I knew it had to be something like that. Is the reduced milk a product you can buy?

 
I doubt it, but if you did have a good Indian grocer, they might come canned. I'm posting the other

recipe for you, it might be easier and more to what you are thinking of. smileys/smile.gif

 
REC: Roshgulla - homemade cheese balls in sweet syrup

Roshgulla

homemade cheese balls in sweet syrup

2 qts milk
1 cup unflavored yogurt
1/4 fresh lemon juice, strained
2 TBS quick cooking farina

in a heavy 3 - 4 qt saucepan, bring the milk to a boil over high heat. as soon as the foam begins to rise, remove the pan from the heat and gently but thouroughly stir in the yogurt and lemon juice. the curds will begin to solidify immediately and separate from the liquid whey.

pour the entire contents of the pan into a a large sieve lined with a double thickness of cheesecloth and set it over a bowl. let the curds drain undisturbed until the cloth is cool enough to handle. then wrap the cloth tightly around the curds and wring it vigorously to squeeze out all the excess liquid. discard the whey.

unwrap the cheese, gather it into a ball and place it on a marble slab or in a large shallow metla pan or on a baking sheet. knead the cheese by pushing it down, pressing it forward several times with the heel of your hand and gathering it together into a ball. repeat for 2 or 3 minutes, then slowly begin to add the farina, working it into the milk a tsp or so at a time. continue to knead for about 15 minutes, until the cheese becomes firm and smooth and does not crumble.

make the syrup: bring 2 cups sugar and 4 cups wather and a pinch of cream of tarter to a boil over moderate heat, stirring until the sugar dissolves. increase the heat to high and cook uncovered and undisturbed for about 5 min or until it reachs a temp 220 on a candy thermometer.

working quickly, scoop up about 1 TBL of cheese, roll it into a ball and drop it into the slowly simmering syrup. repeat until all the cheese has been shaped and added to the syrup. stir occasionally for about 30 minutes, adding the reserved syrup a TBL at a time so that the balls remain completely covered with liquid as they simmer. remove from the heat, gently stir in 1 tsp rose water and serve warm or cooled to room temp.

 
Randi, the 'cheese' part of this sounds more like what I was looking for, but

they are definitely a little deep-fried donut like thing. Dropping them into a simmering syrup wouldn't get the same texture. Would these cheese balls lend themselves to deep frying?

 
The "cheese" is called khoya...

and is available in some Asian food shops. Sometimes paneer is added, too. A common substitute is powdered milk, but that's not the flavour or texture you want.

 
Thanks Channa! I'll have to check look for this when I go to the market - is this all I use?

Is it just this khoya pulled off in pieces and fried?

 
No, you knead in

flour and baking powder (just a pinch or they'll split when fried). Make sure the khoya is the smooth kind that's suitable for gulab jamons. I've heard you can cook ricotta until all the moisture has left, but have not tried that.

 
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