Gulab jamun is a traditional Indian dessert made with milk solids, sugar, rose water, and cardamom powder. This well-known Indian dessert is a staple of many festive and celebratory dinners. Traditionally, the primary ingredient in Gulab jamun is khoya, or milk solids. However, making khoya at home is quite time-consuming and not readily available. A lot of folks use milk powder to make them.
About Gulab Jamun
Gulab jamuns are soft, delectable berry-sized balls made with milk solids, flour, and a leavening agent. These are soaked in sugar syrup with a rose flavor and then consumed. In Hindi, "Gulab" means "rose," and "jamun" means "berry." Gulab jamun balls dipped in sugar syrup with a rose flavor.
Although there are many different ways to prepare gulab jamun, the two most popular ones in Indian homes are made with milk powder or khoya. Many Indian homes used to prepare khoya by boiling milk for hours until the liquid drained and only solids remained.
These solids were rolled into jamuns after being combined with flour. Using store-bought khoya is an alternative, though, as this procedure is time-consuming. Store-bought khoya or Mawa, however, is difficult to find outside of India and must be sought for several months before the holiday season.
So, the simple alternate to this is to use milk powder also known as dry milk which yields the same results.
How To Make Gulab Jamun with Milk Powder (Step by Step)
Ingredients:
For Jamun
¾ cup milk powder, unsweetened
½ cup Maida / plain flour
½ tsp baking powder
2 tbsp ghee / clarified butter
milk, for kneading
ghee or oil, for frying
For Sugar Syrup
2 cup sugar
2 cup water
2 cardamoms
¼ tsp saffron / kesar
1 tsp lemon juice
1 tsp rose water
Preparation:
1. Firstly, combine ¾ cup milk powder, ½ cup Maida, and ½ teaspoon baking powder in a big bowl. The homemade Gulab jamun mix is ready after a thorough mixing.
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3. Take 1 tbsp of yogurt or ¾ tbsp lemon juice and 2 tbsp of milk. Mix both together.
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4. Mix the flour with 5 tablespoons of this. Start combining. Use the remainder as required. I finished the two tablespoons of it. Avoid kneading the dough. Add a bit additional milk if the dough is too dry.
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5. The dough gets a little sticky and sticks to your fingertips. Make a soft yet firm dough using greased fingers. The dough should have the proper consistency at this point. In the unlikely event that it becomes sticky, add another teaspoon of plain flour. This changes the texture and is merely a fix.
Cover the dough and set aside for 30 minutes.
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7. Boil this until the syrup turns slightly sticky. To check this, cool little syrup in a small plate. Dip your fore finger in it and touch with your thumb. You should feel it is slightly sticky. It should not reach one string consistency.
The jamuns won't soak up the syrup and get soft if the syrup isn't made correctly. You will reach a one-string consistency if you proceed past the sticky syrup stage. If so, mix in a small amount of water. Verify once more. Turn off. Pour in some rose water.
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8. After 30 minutes, make small balls from the dough without cracks. Cover the dough balls and set aside.
9. Heat the oil to a medium temperature. Reduce the heat to low or medium-low and give it a minute. Next, carefully drop one ball of dough into the oil.
Add another tablespoon or two of maida to the dough if the ball of dough cracks when cooking. Gently stir once more. After 15 minutes of resting, form and cook.
10. Once the jamun start to have tiny golden spots, keep on rotating them in the oil so that the balls are evenly browned.
11. Remove the fried dough balls and then place them on paper towels to remove extra oil.
12. Place the hot fried dough balls in the sugar syrup. Continue to fry the rest of the dough balls in batches, giving them a quick drain on paper towels before adding them to the sugar syrup while they are still hot.
13. After adding all of the gulab jamun to the sugar syrup, place the pan over low heat for one to two minutes. Heating facilitates the jamun's softening and absorption of the syrup.
This soaking method will cause the gulab jamun to slightly enlarge. Avoid overcooking them as this may cause them to shatter.
Make sure the skillet is big enough to allow for easy stirring of the fried jamun balls while they are simmering and to prevent overcrowding.
14. Finally, Serve gulab jamun with ice cream or as it is.
FAQs :
- Firstly, make sure to use good quality milk powder, as it plays a vital role.
- Also, do not replace the baking powder with baking soda. if using soda then there are chances to break while frying.
- Additionally, fry on low flame else Jamun will remain raw from the inside.
- Finally, the gulab jamun recipe tastes great when the jamuns are well-soaked and super soft.
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