Gulab Jamun Recipe With Milk Powder
An Outlook On Gulab Jamun Recipe With Milk Powder
Gulab Jamun is a classic dessert which originated from the Indian subcontinent. It is either prepared from milk powder, khoya or readymade Gulab jamun mix.
Gulab jamun is prepared in all Indian households during festivals like Diwali, Dusherra, Chirstmas and Eid. It is the popular sweet chosen for birthday parties and special occasions to be accompanied with ice-cream.
The main ingredients of Gulab jamun are milk powder, maida flour, sugar and baking powder. It is an `all time favourite` sweet for kids and as well as adults and homemade jamuns occupy an important place in the Indian celebrations.
Its varieties :
Though it originally originated from Bengal it is famous all over the country and `kala jamun` is another famous variety of Gulab jamun loved by all. `Dry jamun` is yet another popular variety of jamun where the sugar syrup gets absorbed by the jamun completely. But in all varieties the basic preparation is the same and therefore they are similar in some way or the other.
Its irresistible taste :
Indians are consistent lovers of this sweet dish as its colour, texture and flavours are incomparable. If we take a sneak peek into the gastronomic journey of Indian desserts in the history, this Gulab Jamun has occupied an exclusive place. Over the years, from India it is has slowly spread to other countries too. The attractive reddish brown milk powder balls when soaked in golden colour sugar syrup makes it all the more delectable and thus it has crossed the national borders.
Let us see how this delicious delight can be made simply at home with milk powder. Anyone would be tempted to take a bite at the sight of it. Such is the appearance of these good old Indian festive spongy sweet balls.
Here I have given the method of preparing it with milk power.
Ingredients Required To Make Gulab Jamun With Milk Powder
How To Make Gulab Jamun Recipe With Milk Powder
Take the measured quantity of sugar in a large bowl and add the measured cups of water and boil it.
Let it boil for a few minutes till the sugar syrup changes colour and becomes slightly sticky.
Approximately after 10-12 minutes simmer the stove and add a tea spoon of cardamom powder to it and stir well.
Finally add a few drops of lemon juice to the syrup and turn off the stove.
Close the vessel with a lid and keep it aside.
Take a broad plate and add the measured quantity of milk powder to it.
Then add a quarter cup of maida flour along with two pinches of baking soda.
Mix everything well.
Now add 1 ½ teaspoons of ghee or clarified butter to it and knead everything gently for one or two minutes.
Just see to it that there are no lumps at all.
At last add a few drops of lemon juice and combine well.
Finally add in the required quantity of lukewarm milk little by little and make a smooth dough out of it.
Let the consistency be similar to be that of dough we make for `maida roti` and a little more softer than that.
Take a small (in the size of a small gooseberry) portion from the dough and make a little ball out of it.
Roll it using your palms gently so that the entire ball is smooth and even.
Roll it in such a way that there is not even a single crack in the ball.
Similarly, make balls with the remaining dough and arrange them in a plate and cover it up with a soft muslin cloth in order to prevent them from becoming dry.
Heat a pan in the stove and keep it in high flame.
Pour the required quantity of ghee or cooking oil in it and once it is heated, adjust the flame to medium mode.
Drop 4 to 5 balls one by one into the pan and fry them.
Let it fry for a minute or two in the medium flame.
When it becomes golden brown, gently flip to the other side and fry in the similar way.
Likewise, fry all the balls evenly.
Switch off the stove.
When all the balls are being fried, just drop them in the hot sugar syrup and close the vessel with the lid.
Just ensure that all the balls are being soaked in the sugar syrup before closing the lid.
Let it rest for 2-3 hours approximately.
After a few hours when you open the lid you will see that the balls are being completely soaked in the syrup.
The size of the balls would have been doubled as they have absorbed the sugar syrup.
Now the spongy Gulab jamun is ready to eat.
Take a small serving bowl with spoon and pour in two or three tablespoons of sugar syrup and add two Gulab jamuns in it.
Serve it hot or warm according to your choice and preference along with a savoury and a hot cup of tea.
Or serve it chill with a scoop of vennila ice cream or butterscotch.
Tips & Tricks To Make Yummy Gulab Jamun With Milk Powder
- While kneading the dough always be mindful of doing it gently till you finish making the last ball. Because if you knead or roll it roughly, chances are there that the jamuns get hard at the final stage.
- Let the flame be in medium or low mode througho frying, as it helps to get the desired golden brown colour of the jamuns. Keeping the flame high may darken the outer part of the jamuns while they are half cooked inside.
- If you are too particular about the calories or if you do not like the excessive smell of ghee you can deep fry it with refined oil or canola.
- While rolling the balls, see to it that there is not even a single crack in them in order to avoid breakage during frying.
- And also do not keep rolling each ball for a longer time as it may become harder.
- See to it that the all the balls are even in size and shape.
- Apart from making it in circular shape, you can also make it in oval shape which is all the more interesting to eat.
- Here I have not added any essence at all as I prefer the original taste of Jamun but if you want to add some flavour you can add a few drops of yellow or orange essence to the sugar syrup.
Ingredients
Directions
Take the measured quantity of sugar in a large bowl and add the measured cups of water and boil it.
Let it boil for a few minutes till the sugar syrup changes colour and becomes slightly sticky.
Approximately after 10-12 minutes simmer the stove and add a tea spoon of cardamom powder to it and stir well.
Finally add a few drops of lemon juice to the syrup and turn off the stove.
Close the vessel with a lid and keep it aside.
Take a broad plate and add the measured quantity of milk powder to it.
Then add a quarter cup of maida flour along with two pinches of baking soda.
Mix everything well.
Now add 1 ½ teaspoons of ghee or clarified butter to it and knead everything gently for one or two minutes.
Just see to it that there are no lumps at all.
At last add a few drops of lemon juice and combine well.
Finally add in the required quantity of lukewarm milk little by little and make a smooth dough out of it.
Let the consistency be similar to be that of dough we make for `maida roti` and a little more softer than that.
Take a small (in the size of a small gooseberry) portion from the dough and make a little ball out of it.
Roll it using your palms gently so that the entire ball is smooth and even.
Roll it in such a way that there is not even a single crack in the ball.
Similarly, make balls with the remaining dough and arrange them in a plate and cover it up with a soft muslin cloth in order to prevent them from becoming dry.
Heat a pan in the stove and keep it in high flame.
Pour the required quantity of ghee or cooking oil in it and once it is heated, adjust the flame to medium mode.
Drop 4 to 5 balls one by one into the pan and fry them.
Let it fry for a minute or two in the medium flame.
When it becomes golden brown, gently flip to the other side and fry in the similar way.
Likewise, fry all the balls evenly.
Switch off the stove.
When all the balls are being fried, just drop them in the hot sugar syrup and close the vessel with the lid.
Just ensure that all the balls are being soaked in the sugar syrup before closing the lid.
Let it rest for 2-3 hours approximately.
After a few hours when you open the lid you will see that the balls are being completely soaked in the syrup.
The size of the balls would have been doubled as they have absorbed the sugar syrup.
Now the spongy Gulab jamun is ready to eat.
Take a small serving bowl with spoon and pour in two or three tablespoons of sugar syrup and add two Gulab jamuns in it.
Serve it hot or warm according to your choice and preference along with a savoury and a hot cup of tea.
Or serve it chill with a scoop of vennila ice cream or butterscotch.
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