Powder milk gulab jamun || Quick recipe
Gulab Jamun is one of the most popular sweets liked by almost everyone in India. right?
In fact, In the army too, Gulab jamun is considered the most convenient and readily available sweet/pudding. In almost all the parties, in-fact, in a difficult terrain like drass, kargil and leh to Nagaland you will find Gulab Jamun served in the messes. This is because of the easy availability of powder milk. Soon, This delicious sweet reached and marked its place in our houses too. Whenever, you are in a good mood, in a romantic mood or in a leave-me-alone mood Gulab jamun is the comfort food to boost the mood. Making this with Powder Milk is as easy as making a custard. How?? If you are brought up in the army, you know the answer.
It is one of the easiest and best sweets that you can easily make for any occasion. I was surprised to learn that Gulab jamun is popular not only in India but in many other countries in South Asia such as Sri Lanka, Nepal, Pakistan and Bangladesh and even some western countries. It is also common in Mauritius and the Caribbean countries of Trinidad and Tobago, Guyana, Suriname and Jamaica. In Nepal, it is widely known as Lal Mohan and they eat it with curd.
Back to the recipe:
Anyway, I love it with vanilla ice cream. My daughters just love gulab jamun, when they were toddlers they used to call it Gulla. Whenever, I made Gulla I saw a special tinkle in their eyes and by now you all know how much this tinkle matters to me. So today sharing my favorite recipe with step by step picture instructions with you all.
I have shared so many other sweets also previously in minal’s spice world like kalakand, rasgullas, ras malai , jalebi and so on. If you are a sweet lover do visit all of them.
Print
<br><br><strong>For gulab jamun first we have to make mawa / khoya out of powder milk.</strong>
- For that….. in a pan heat milk and fat together on slow flame till they mix properly. Now add powder milk one spoon at a time, keep mixing and rubbing with a silicone spatula till it becomes thick like mawa / khoya
1st Stage
2nd Stage
3rd Stage - Take khoya in a bowl, mash it well. If already refrigerated then bring it to room temperature first then proceed. Add cooking soda, maida/ refined flour and mix well.
- Add water little by little if required and gather together to form a dough, it will be slightly sticky. knead it to form a dough.Pinch a small ball and roll smoothly. Don’t apply pressure while rolling and also don’t roll them tight…the balls should be smooth.While you shape the balls, you can make the sugar syrup side by side.It will grow in size so make small sized balls.
- To make the sugar syrup :
- Take sugar, water and saffron in a bowl, mix well.Then heat it up and let it boil for at least 10-12 mins in medium flame.It may take some time so meanwhile you can continue making the jamun balls.Stir the syrup in between.Add cardamom powder.When the sugar syrup starts turning thick switch off.
- Heat oil in a kadai..not smoking hot, just hot enough to fry, – When oil is hot, keep in medium low flame drop few jamuns(may be 3-4) at a time, Roll the jamuns with a ladle when its getting cooked in the oil for even cooking and coloring.Fry in low flame till dark golden brown.
- Drain in tissue and immediately add it to warm sugar syrup.Finally add rose essence.Cover and let it rest for 2 hrs for the jamuns to absorb the sugar syrup well.
Gulab Jamun- A Delicious Sweet
Course: DessertCuisine: IndianDifficulty: Easy25
servings30
minutes30
minutes125
kcalGulab Jamun is one of India’s most popular sweet. These deep-fried dumplings made of powder milk are dipped in a rose-cardamom flavored sugar syrup and make quite a treat. You will find step by step picture recipe of gulab jamun above.
Ingredients
- Milk Powder Gulab Jamun
1 cup milk powder
1/2 cup full fat milk
1/4 gms unsalted butter or ghee
1/4 tsp baking soda
7-8 cardamom
4-5 tsp refined flour
Ghee / oil for frying
For sugar syrup
2 cup sugar
2 cup water
Directions
- For gulab jamun first we have to make mawa / khoya out of powder milk.
- For that….. in a pan heat milk and fat together on slow flame till they mix properly. Now add powder milk one spoon at a time, keep mixing and rubbing with a silicon spatula till it becomes thick like mawa / khoya
- Switch off the gas and take out mixture in a bowl.
- Take khoya in a bowl, mash it well. If already refrigerated then bring it to room temperature first then proceed. Add cooking soda, maida/ refined flour and mix well.
- Add water little by little if required and gather together to form a dough, it will be slightly sticky. knead it to form a dough.Pinch a small ball and roll smoothly. Don’t apply pressure while rolling and also don’t roll them tight…the balls should be smooth.While you shape the balls, you can make the sugar syrup side by side.It will grow in size so make small sized balls.
- To make the sugar syrup : Take sugar, water and saffron in a bowl, mix well.Then heat it up and let it boil for at least 10-12 mins in medium flame.It may take some time so meanwhile you can continue making the jamun balls.Stir the syrup in between.Add cardamom powder.When the sugar syrup starts turning thick switch off.
- Heat oil in a kadai..not smoking hot, just hot enough to fry, – When oil is hot, keep in medium low flame drop few jamuns(may be 3-4) at a time, Roll the jamuns with a ladle when its getting cooked in the oil for even cooking and coloring.Fry in low flame till dark golden brown.
- Drain in tissue and immediately add it to warm sugar syrup.Finally add rose essence.Cover and let it rest for 2 hrs for the jamuns to absorb the sugar syrup well.
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Notes
- Firstly, kneading dough is really important to make smooth balls, there should not be any visible cracks. Otherwise while frying it will open and become de shaped.
- secondly, sugar syrup should not be too thick .
- Lastly, It has good shelf life if stored properly in refrigerator.
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excellent recipe minal sharma …i tried and they came out soo well…i really like the way you explain
Thanks Amita….
Thanks Amita….
What is the quantity of ghee used?
Hi, Thanks for drop in my blog for frying you need good amount of ghee so that gulls get enough space to expand and remember do not fry more then five at a time
Hi Minal.please let me know how much is 1/4 gms of unsalted butter?
Oh!!! So sorry Hana it is actually 1/4 tsp not gms plz correct
Is it 1/4 cup of unsalted butter used? As it is mentioned 1/4 gms (250gms).