Gulab Jamun With Milk Powder Recipe | Gulab Jamun is a classic Indian dessert to be enjoyed. It is a deliciously sweet ball seasoned with rose water and dipped in sugar syrup. It is one of the most popular desserts in India, with its delicious flavors and delicious texture.
It is a milk powder balls soaked in rose syrup that will simply melt in the mouth. This recipe makes the best homemade Gulab Jamun without any mistakes, so sharing something sweet with you all. Despite the fact that we are taking another course, the taste and surface aren’t undermined.
About Gulab Jamun With Milk Powder Recipe
In India, there are many festivals like Holi, a festival of colors celebrating the memory of Lord Krishna and the goddess Radha. It is a time of transition from winter to spring, and also Diwali, festivals of light so these gulab jamuns are very famous during these festival times. Almost all sweet shops sell them and are in very high demand. So why not make them at home and that too with less effort.
Gulan Jamun is one of the oldest and most popular Indian desserts we enjoyed as children. Gulab Jamun is the most popular candy of all time at wedding ceremonies and religious ceremonies.
Gulab Jamun is a traditional and popular Indian dessert and is mainly made during festivals and celebrations. The fried khoya flour balls, dipped in a thick sugar syrup, fill the mouth with sweetness. Khoya or Mawa is the main ingredient in GulabJamun which is mixed with other ingredients such as sugar, flour, milk powder, salt, and butter.
But in some places mawa or khoya is not available so here is an easy way to prepare with milk powder to make it instantly as milk powder is easily available in markets or online.
Gulab Jamun is made from ingredients that are readily available in your homes, such as paneer, milk powder, sugar, salt, and butter or ghee. I have always made Gulab jamuns that always look soft and delicious and are made from the same ingredients as they are traditionally made but here in this version I kept in mind for those who cannot get khoya or paneer easily.
The dough should be soft and well kneaded and you can make it as long as you like, but when kneaded properly you will get the softer and smoother Gulabs jamuns. Just fry them and dip them in warm sugar syrup and rest for a couple of hours. And these delectable gulab jamuns are ready to be served.
A bit of planning and time management can bring you good luck, so make this delicious dessert today, and if you’re preparing this delicious Gulab Jamuns at your home then let us know in the comments below.
What Is Gulab Jamun?
“Gulab” signifies rose in the Hindi language and “Jamun” signifies berry. Gulab jamuns are little berry estimated balls absorbed rose seasoned sugar syrup. Jamun is delicate, clammy, and flavorful balls made of milk solids (powder), generally useful flour, and raising ingredients such as baking powder. Generally, gulab jamun is readied utilizing khoya or milk powder. We are going to how to make Jamun utilizing milk powder
This Gulab Jamun With Milk Powder Recipe is an easy peasy version made with dried milk powder. This recipe is for those where paneer or khoya is not easily available. But at the same time equally tasty like a sweet shop.
We just need milk powder unsweetened, All-purpose flour which will help to bind the milk powder, baking powder, ghee, liquid milk for kneading, and ghee or oil for frying.
To make the sugar syrup, mix sugar, water, and saffron in a pan, cardamom powder, squeeze in the lemon juice, and continue cooking until it has reached the consistency of a string.
When kneading the dough correctly, you will obtain a soft and smooth Gulab jamun.
The sugar syrup ought to be somewhat clingy yet not very thick, in any case, the Gulab jamun won’t retain the syrup. When appropriately retained into syrup, Gulab’s jamuns turns out to be delicate and springy, with a smooth surface that will dissolve in the mouth.
Check Out Gulab Jamun With Milk Powder Recipe Video
How to make Gulab Jamun With Milk Powder Recipe step by step with photo:
1.Firstly, in a large bowl, take milk powder, all-purpose flour/maida, and baking powder. Mix well, homemade gulab jamun mix is ready.
2. Now add ghee and mix well making the flour moist. further, add milk as required to start to combine.
3.Combine well forming a soft dough. Try not to work the batter excessively, cover it, and then rest the dough for 15 minutes.4. Meanwhile, prepare the sugar syrup by taking 2 cup sugar, 2 cup water, cardamom powder or cardamom pods, and ¼ tsp saffron.
5.Blend well and bubble for 5 minutes or until the sugar syrup turns clingy.
6.Turn off the flame and add 1tsp lemon juice and 1 tsp rose water optional lemon juice is added to prevent sugar syrup from crystallizing.
7.Cover and keep the sugar syrup aside. After 15 minutes take the dough and start preparing small ball-sized jamuns.
8.Make sure there are no breaks in the Jamun. if there are breaks then there are high possibilities for jamuns to break while browning.
9.Deep fry in medium hot oil or ghee. frying in ghee gives a good flavor to jamuns. Stir continuously and fry on low flame.
10.Fry until the jamuns turn golden brown. Take out the fried Jamuns and then put them into a hot sugar syrup.
11.Cover and rest for 2 hours or until jamuns assimilate the sugar syrup and duplicates in size.
12. Garnish with pistachio or saffron strings
Important Suggestion To Keep In Mind
- Most important is the temperature of the oil is too hot then the jamuns will golden brown quickly and the inside of the jamuns will remain raw. So you need to fry the jamuns in low-medium heat.
- Do not knead the dough for a long time as this will give you hard jamuns.
- Try to make the Gulab Jamun dough soft and if you feel the dough is hard then add little milk as the hard dough will give you hard Jamuns and we do not want that.
- After every time you fry batches of jamuns make sure to add a tbsp of milk to the rest of the dough as then the dough will be always soft. Because after frying every batch the dough becomes dry and dry or hard dough will result in hard jamuns.
- Ar first milk powder dough will get stick to your finger so do not worry apply a little ghee then make small balls.
- Always make crack free balls unless they will crack when you will fry them.
- Deep fry jamuns in low to medium flame only.
- Do not stir the jamuns continuously at the time of frying as at first, the balls are very soft so to avoid cracks.
- On the off chance that the Jamun begins skimming upward promptly and turns earthy colored, at that point the oil is excessively hot. We need to chill the oil so turn the oven for quite a while and heat again to the correct temperature.
- Make sure that the ball is fried evenly on all sides, otherwise, the jamuns will be hard on the outside. The best way to fry a Jamun is to fry it in medium quantities.
It’s best to transfer the cooked gulab jamun in an airtight container especially if it is made of glass. It will be useful for as long as 20 days.
In the deep fridge, it stays good for almost 2-3 months. To serve them warm, simply warm in the microwave for a few moments.
Warm Gulab Jamun tastes good with vanilla ice cream and is my favorite combination, and it is served with a little syrup dripping over it. You don’t need a thick sugar syrup to make this Gulab jam and you can heat it in the microwave once it has cooled down.
Frequently Asked Questions?
What type of milk powder can we use here?
Full-fat milk powder will give you the best results so I will recommend using the best quality milk powder.
What should be the sugar syrup consistency?
One string consistency will be good enough for these jamuns. Stick to the ratio given and you will get that exact consistency.
Why Does Gulab Jamun dissolve when frying?
Overuse of baking soda makes the jamuns delicate so stick to the measurement.
Can I fry them in oil?
Yes, of course, you can deep fry them in oil rather than ghee. It’s totally your choice.Print