Gulab jamun is a very popular Indian sweet dish made of khoya(or evaporated milk, or paneer/cottage cheese). Gulab jamuns can be made even using sweet potatoes. Today’s recipe is gulab jamuns made using milk powder, it’s a shortcut method as you don’t have to spend more time in making khoya. These shotcut gulab jamuns turned out soft and they were delicious as jamuns made using khoya. I didn’t taste much different between the 2 versions 🙂
For sugar syrup –
Sugar – 1 cup
Water – 1/2 cup
Cardamon pods – 2 (broken or crushed)
Saffron – 1 generous pinch
Pistachios – 2-3 nos roughly broken
Rose water – 1 tspn(optional)
For Jamuns –
Milk powder – 1/2 cup
Maida – 1/3 cup
Ghee or oil – 1 tspn
Yogurt – 1-2 tbspns
Salt – a pinch
Baking soda – a pinch
Oil or ghee for deep frying
Here’s easy gulab jamun with milk powder with step wise recipe
Method of preparation:-
For sugar syrup
In a wide pan, add sugar, water, saffron, cardamom pods and place it on stove. Stir the sugar and bring the solution to boil. Once it starts boiling reduce flame to medium and allow it to boil for 2-3 mins. Sugar syrup should not be boiled to string consistency, we want the sugar to dissolve and turn into syrup. Switch off flame add rose water and keep aside.
In a kadai, heat oil. while the oil is getting hot you can make the jamun dough.
In a bowl, add milk powder, maida, ghee, salt, baking soda and 1 tbspn of yogurt. Mix well. If the dough doesn’t come together or feels crumbly, add another teaspoon of yogurt at a time and mix again. Add yogurt in small quantities, I used about 2 tbspns of yogurt for the measure given above. The dough should be soft and sticky, if dough is hard, the jamuns will not be soft after frying it.
Roll the dough into marble sized balls.
Test if the consistency of the dough is right by dropping a small ball in hot oil and if the ball doesn’t break, then the consistency is right.
Deep fry the balls on low heat. Make sure to keep moving the balls in oil to ensure they get cooked and browned all sides evenly. If the temperature of the oil is too hot, the jamuns will turn brown very fast and will not get cooked inside.
Remove the golden jamuns from oil into an kitchen towel and transfer them immediately into sugar syrup.
Let the jamuns sit in sugar syrup for 1-2 hours before serving.
Jamuns can be served hot or cold. They taste delicious either way.
Since we have added yogurt, do not keep these at room temperature. Once cooled down, pop them into the fridge.
If you want to serve hot, remove from fridge, heat them up and then serve.
These jamuns keep good refrigerated for 2-3 days.