Gulab jamun

Milk Powder Gulab Jamun

 

Gulab jamun is a popular Indian sweet. Gulab means rose and jamun is an Indian fruit which is of the same shape and size.This sweet is not only popular in India but also in Pakistan, Nepal and Bangladesh and many other countries.These days gulab jamun it is served in all Indian weddings with a scoop of vanilla ice cream. Hot jamun with cold ice cream tastes so good.

Gulab jamun is traditionally made from khoya or milk solids and Chenna or paneer, which is kneaded into a dough, shaped into balls and deep fried and then soaked in rose flavoured sugar syrup. But there are other ways of doing it too. This is one such variation where we are using milk powder. Then we have bread jamun, sweet potato jamun, potato jamun. This recipe results in a soft melt in mouth gulab jamuns.

I have used oil for deep frying the jamuns. You can even use ghee or half ghee and half oil. While making gulab jamun balls do not apply too much pressure as this will result in hard jamuns. Also, make sure the oil is not very hot else our gulab jamuns will not get cooked from inside. So keep these tips In mind and you will get great results. This recipe yields 16 gulab jamuns. I halved the ingredients, so I got only 8.

Recipe card for Gulab Jamun

5 from 1 reviews
Gulab jamun
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • For jamuns
  • Milk powder 1cup
  • Fine sooji 1tbsp
  • Milk 1½tbsp
  • Maida 1tbsp
  • Fresh cream 2tbsp
  • Ghee ¾th tbsp
  • Baking powder ¼tsp heaped
  • Oil for deep frying
  • For sugar syrup
  • Sugar 1cup
  • Water 1cup
  • Elaichi powder ½tsp
  • Rose water or kewra water 1tbsp
Instructions
  1. In a small cup take sooji. add milk and let it sit for 2mins.
  2. In a separate bowl take milk powder. To this add baking powder and flour.
  3. Mix it with a spoon.
  4. Now add the ghee and mix it with your hands.
  5. Now add the sooji and rub it between your palms so that the sooji is mixed evenly.
  6. Add the fresh cream and knead it to a soft dough. Do not over knead it because we don't want the gluten to be formed.
  7. Rest it for 5 minutes.
  8. Now let's prepare the sugar syrup. For that heat the sugar and water in a saucepan and cook it till the sugar is dissolved and we get a slightly sticky syrup. Add elaichi powder and kewra water.
  9. Heat the oil for deep frying.
  10. Divide the dough into equal portions.
  11. Shape each portion into a smooth ball. Do not apply too much pressure while doing so.
  12. Add this to the hot oil. To check the temperature of the oil drop a small ball, it should settle in the bottom and slowly rise up that is the perfect temperature to fry the jamuns.
  13. deep fry it on low flame till light golden brown.this might take about 8 to 10 mins, Stir the oil while frying so that it gets fried evenly.
  14. Add this to the warm sugar syrup cover it and let it rest for 2 to 3 hours

 

Stepwise Pictures of  Milk Powder Gulab Jamun:

In a small cup take sooji.

img 20171107 wa0030 11303055675 e1511603562853 595x335 - Gulab jamun

 

 

Add milk and let it sit for 2 mins.

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In a separate bowl take milk powder.

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To this add baking powder and flour.

img 20171107 wa0016 117907331 595x346 - Gulab jamun

 

 

Mix it with a spoon.

img 20171107 wa0010 1582536548 595x367 - Gulab jamun

 

 

Now add the ghee and mix it with your hands.

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Now add the sooji and rub it between your palms so that the sooji is mixed evenly.

img 20171107 wa0006 11577604582 595x346 - Gulab jamun

 

 

Add the fresh cream and knead it into a soft dough.

 img 20171107 wa0007 11535974620 595x396 - Gulab jamun

 

 

Now let’s prepare the sugar syrup. For that heat, the sugar and water in a saucepan and cook it till the sugar is dissolved and we get a slightly sticky syrup.img 20171107 wa0017 11744428338 595x366 - Gulab jamun

 

 

Add cardamom powder and kewra water.

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Heat the oil for deep frying.

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Divide the dough into equal portions. Shape each portion into a smooth ball. Do not apply too much pressure while doing so.

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Add this to the hot oil.

 img 20171107 wa0012 11583951372 595x350 - Gulab jamun

 

 

Deep fry it on low flame until light golden brown.this might take about 8 to 10 mins, Stir the oil while frying so that it gets fried evenly.

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Drop the fried gulab jamuns into the sugar syrup and cover and cook for 5 mins.this will make it extra soft.

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Switch off the flame and let it rest for 2 to 3 hours. Look how beautifully it has absorbed the syrup.

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Serve it warm.

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