Gulab Jamun with milk powder step by step photos recipe - This is one of the popular Indian dessert and it is a deep fried dumplings made with milk powder(traditionally made of khoya ) soaked in sugar syrup. Simple recipe with easily available ingredients. This is one of the dessert that is loved by most people. Gulab Jamun is oftenly made at home or purchase it from sweet shop for an auspicious or festive occasion like Diwali, Holi, Ganesha chaturthi or a religious ceremony conducted in our home or simply make them for any celebrations and enjoy them. You can even try Panjiri , moong dal halwa, saffron based sweet rice, motichoor laddoo for special festive season.
I usually made gulab jamun using with instant powder but this time I've prepared from scratch using milk powder.
What is Gulab Jamun?
Gulab jamun are soft delicious berry sized balls made of milk solids, flour & a leavening agent. The word “Gulab” translates to Rose in English & “Jamun” to berry. So gulab jamun are berry sized balls dunked in rose flavored sugar syrup.
Gulab jamuns are prepared from milk solids and they have many variations, you can make with khoya, milk powder, instant mix or with bread also. So, we make a dough with milk powder and flour, then make balls from it and deep fry. Next we soak it in rose sugar syrup.
Festivals is around the corner, this month march is very special for me..This month my baby Aarush become 2. Mine birthday is also on march and holi is also there.
My blog turns 5th , I can't believe it's been a whole year since I started my little foodie blog, and I really never expected it to come this far or even be successful at all! So I just wanted to say a huge, massive thank you to everyone who has ever taken the time to read, share, like or comment on my blog.
This blog really means a lot to me, and it’s helped give me the confidence to keep writing and get where I am today!
Hue na perfect festive season month. So for this celebration banta hai and sweet is must for any occasion right. So celebrating this time with Gulab Jamun.
This gulab jamun is perfect for any occassions...make them and enjoy with your family & friends.
Course: Sweets/ Dessert
Cuisine: Indian
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves: 11-12 gulab jamuns
Ingredients :
Milk Powder - 1/2 cup
All purpose flour [maida] - 1 tablespoon
A pinch of Cardamom powder or 2 pods of cardamom
Baking powder - 1/8 teaspoon(just a pinch)
Melted ghee - 1 tablespoons
Warm milk, as needed to knead the dough - 2-3 tablespoons
For the Sugar Syrup
Granulated white sugar - 1 cup
Water - 1.5 cups
Rose water - 1.5 teaspoon (optional)
Cardamom powder - 1/4 teaspoon
Lemon juice - 1-2 drops (optional)
Preparation Method :
1. In a wide a pan add sugar, water, cardamom powder, rose water (if using).
2. Bring it to a boil. Add lemon juice. Then lower the heat and let the syrup simmer for 5 to 6 minutes. Once it’s a little sticky after 5 minutes, remove pan from heat and set aside. Keep it warm.
3. In a large mix together milk powder, maida (all purpose flour), and baking powder. Mix until well combined.
4. Add melted ghee to the bowl. Use your fingers to mix ghee with the milk powder and maida.
5. Start adding warm milk, little by little until it all comes together as a dough. Don’t knead the dough too much. Just bring it all together to a smooth dough. Cover and let it rest for 20 minutes.
6. Now give a quick knead to the dough. Grease your palms with oil and divide mixture into marble sized small portions (around 9-10).
7. Take each portion and make a round shaped crack free ball from it. If crack appears, it means mixture is dry. Add a teaspoon of milk (or few drops of milk) to the mixture, mix well and make the ball. Do not make larger balls as its size will increase to almost double after deep frying and soaking in sugar syrup.
8. Heat oil in wide kadai/pan on medium heat. Heat oil for 5 minutes on medium heat and then lower the heat to low-medium. Add the jamuns to the warm (not hot) oil. Fry until golden-brown. This will take few minutes, keep rotating the jamuns regularly with a spatula so that they get cooked evenly.
9. Once they are dark brown in color, remove them from the oil.
