Festivals are round the corner and this is the correct time to create typical indian home made sweets for the occasion. Gulab Jamun is one of the most popular Indian sweet made during the festivals. For all these years I’ve been experimenting on this sweet and have successfully come up with various versions of gulab jamun my blog. MILK POWDER GULAB JAMUN is yet another easy and mouth watering recipe that can be made with easy ingredients available in your pantry. If you’ve already made Gulab jamun at home previously then this recipe will seem to be easy for you. If not , then you need to monitor a bit specially while making the dough and the syrup.
More Gulab Jamun Recipes :
Paneer Gulab Jamun
Shakarkandi Ke Gulab Jamun
Bread Gulab Jamun
To make Milk Powder Gulab Jamuns :
In a large mixing bowl add milk powder, maida, baking powder and 1 tbsp Milk. Mix all to make a soft dough. You can add more milk while kneading until the dough is soft and supple. Cover the dough with muslin cloth to prevent drying and keep aside to rest. Meanwhile, to make syrup heat water and sugar together in a pan and add saffron strands with cardamom powder. Boil until the syrup thickens to one string consistency. Add lemon juice in sugar syrup to avoid forming crystals. Turn off the gas and keep the sugar syrup aside. After resting the dough, start to prepare small ball sized jamuns. Pinch a lemon sized portion and roll between your palm, make sure there are no cracks in the jamun. if there are cracks then there are high chances for jamuns to break while frying. Prepare all jamun balls and cover with muslin cloth and keep aside while the ghee/oil get ready. In a deep wok, heat ghee/oil for deep frying till medium hot. Once the ghee is heated and in the correct temperature, add the prepared jamun balls carefully and deep fry them until dark brown or deep golden in color. Transfer the fried balls on a kitchen napkin to soak excess ghee/oil and then drop them in hot sugar syrup. Let the gulab jamuns soak the syrup for at least an hour. The milk powder gulab jamuns are ready to be devoured.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
pieces
|
- 100 grams Milk Powder
- 50 grams Maida/ All purpose flour
- 1/2 tsp baking powder
- 2 tbsp milk as required
- Oil / Ghee for frying
- 2 cup sugar
- 2 cup water
- 1 tsp Cardamom Powder
- 7-8 strands saffron
- 1 tsp lemon juice
Ingredients
For Sugar Syrup :
|
|
- In a large mixing bowl add milk powder, maida, baking powder and 1 tbsp Milk. Mix all to make a soft dough. You can add more milk while kneading until the dough is soft and supple. Cover the dough with muslin cloth to prevent drying and keep aside to rest.
- Meanwhile, to make syrup heat water and sugar together in a pan and add saffron strands with cardamom powder. Boil until the syrup thickens to one string consistency.
- Add lemon juice in sugar syrup to avoid forming crystals. Turn off the gas and keep the sugar syrup aside.
- After resting the dough, start to prepare small ball sized jamuns. Pinch a lemon sized portion and roll between your palm, make sure there are no cracks in the jamun. if there are cracks then there are high chances for jamuns to break while frying.
- Prepare all jamun balls and cover with muslin cloth and keep aside while the ghee/oil get ready.
- In a deep wok, heat ghee/oil for deep frying till medium hot. Once the ghee is heated and in the correct temperature, add the prepared jamun balls carefully and deep fry them until dark brown or deep golden in color.
- Transfer the fried balls on a kitchen napkin to soak excess ghee/oil and then drop them in hot sugar syrup. Let the gulab jamuns soak the syrup for atleast an hour.
- The milk powder gulab jamuns are ready to be devoured.
If you like this easy festival sweet recipe, then try making at home this Diwali and enjoy with friends and family and share your feedback with me in comments below. For more updates sign up our newsletter or you may also follow me on instagram at @spoonfgorkandfood
Happy Cooking!
Love : Shaheen
