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Gulab Jamun With Milk Powder Recipe

Gulab Jamun Recipe With Milk Powder

★★★★★

5 from 13 reviews
  • Author: Sanchita Dey
  • Total Time: 40 minutes
  • Yield: 4 people 1x

Description

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.

Ingredients

Units Scale

For Jamun :

  • 3/4 cup (100 grams) milk powder, unsweetened
  • 1/2 cup (60 grams) maida / plain flour
  • 1/2 tsp baking powder
  • 2 tbsp ghee / clarified buttermilk, for kneading ghee or oil, for frying

For Sugar Syrup:

  • 2 cup sugar 2 cup water
  • 2 cardamom 1/4 tsp saffron / Kesar
  • 1 tsp lemon juice
  • 1 tsp rose water

Instructions

  1.  First, 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 or sticky.
  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

 

Notes

  • 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.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Deep- Fry
  • Cuisine: Indian

Nutrition

  • Serving Size: 10 pieces
  • Calories: 277
  • Sugar: 22g
  • Sodium: 54mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Protein: 2g
  • Cholesterol: 28mg

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Find it online: https://pinchofflavours.com/gulab-jamun-with-milk-powder-recipe/