Gulab Jamun recipe with Milk Powder
Gulab Jamun recipe with Milk Powder. An immensely popular Indian dessert, made to perfection with milk powder with few simple techniques which will never fail you for the most soft and moist gulab jamuns ever.
Ingredients
- 2 cups sugar
- 2 cups water
- 2 cardamom
- few strands of saffron optional
- 1 cup milk powder
- 1/4 cup all purpose flour / maida
- a big pinch of baking soda
- 2 tbsp melted butter
- 4 tbsp milk
- oil / ghee for frying
Instructions
- Start by preparing the sugar syrup. Boil water with sugar, cardamom and saffron. Cook till the sugar has dissolved.( I time the sugar syrup after the sugar has completely dissolved and let it simmer for additional 5 minutes.) Remove from flame and allow it to cool while you prepare the jamuns.
- Sift together milk powder, all purpose flour and baking soda.
- Mix in the melted butter and gently mix.
- Add 1 tbsp of milk at a time and knead gently to a soft dough. (Do not over work this dough. If you knead the dough too much, the gluten will make the balls fall apart while frying. Just mix enough to gather it together. For me, 4 tbsp of milk is perfect for the right consistency, it will depend upon your milk powder how much milk you will need. It should be soft and not too sticky and neither too hard.)
- Apply oil or ghee to the hands and make it into small round or oval shaped balls.
- Heat oil or ghee in a kadai on low heat and fry the balls till golden brown in color.
- Transfer these balls to the warm sugar syrup and allow it to soak for at least 2 hours before serving.
Notes
To test the heat of the oil, put a small piece of dough and if it slowly rises with bubbles, it is perfect to fry.
Do not over crowd the oil. Fry in batches.
I find frying in three batches helpful. I put a small batch and when it half done, I add the second small batch of balls. Just before the first batch is totally golden brown in color and about to be removed from the oil, I add the third batch and then remove the first batch from oil. This rotation keeps the temperature of the oil even as any change in temperature of oil spoils the jamun. You will have a consistent temperature throughout the frying process.
Start kneading the dough after you have finished the sugar syrup. That way, by the time you are done with the frying part, the syrup would have cooled down to the right temperature. Neither too hot nor too cold.
Do not add the jamuns to the syrup as you finish frying the jamuns as the temperature of the syrup will change. Fry all the balls and add them to the syrup.
Do not over crowd the oil. Fry in batches.
I find frying in three batches helpful. I put a small batch and when it half done, I add the second small batch of balls. Just before the first batch is totally golden brown in color and about to be removed from the oil, I add the third batch and then remove the first batch from oil. This rotation keeps the temperature of the oil even as any change in temperature of oil spoils the jamun. You will have a consistent temperature throughout the frying process.
Start kneading the dough after you have finished the sugar syrup. That way, by the time you are done with the frying part, the syrup would have cooled down to the right temperature. Neither too hot nor too cold.
Do not add the jamuns to the syrup as you finish frying the jamuns as the temperature of the syrup will change. Fry all the balls and add them to the syrup.