Gulab jamun with milk powder


1 cup milk powder
1/4 cup all purpose flour
1 1/4 teaspoon baking powder
3 tablespoons curd
3 teaspoons ghee
1/4 teaspoon salt
Oil for deep frying
For sugar syrup:
2 cups water
1 1/2 cup sugar
6 big cardamoms
2-4 strands saffron
1 teaspoon rose essence or a pinch edible camphor or kewra essence
1 teaspoon milk


First we need to prepare the sugar syrup.Dissolve sugar well with water and heat in medium flame.Once it dissolved add 1 teaspoon milk and you will see dirt accumulating in the top.Remove that and continue heating for 5-7 minutes.Add cardamom and essence.The sugar syrup needs to be warm but not hot until we soak jamuns.
Take milk powder and all purpose flour in a bowl.Add baking powder,salt and ghee to it.Mix well.
Next add the curd and knead to a very soft pliable dough.If needed just sprinkle some water here and there and knead to really soft dough.
Next add the curd and knead to a very soft pliable dough.If needed just sprinkle some water here and there and knead to really soft dough.
Heat oil in a kadai,keep the flame low.Once the oil is hot fry the rolled gulab jamuns in hot oil until they are dark brown. Remove from oil and drop in the prepared sugar syrup.Repeat the same in batches.
Allow the jamuns to soak until the sugar syrup reaches room temperature.
Serve or refrigerate.


I have a big sweet tooth and this blog is quite an evidence for that :). I never miss a chance to make and relish sweets or more often I make sweets with out any reason.But now I have got a valid reason or should I say an excuse to make sweets that too calorie rich sweets at my will,yes this blog.You see I try different sweets just to post here for the benefit of my readers and not for myself ;). Few days back I posted a recipe for our most loved gulab jamun here.That time I had referred many recipes and I chose the most authentic and elaborate version as it was my first trial.But an easy recipe with milk powder also caught my attention and I just could get it out of my head until I made it.So I tried it yesterday and blown away by the results.Truly so soft,moist and juicy gulab jamuns that too in flat 30 minutes.Now I have two keeper recipes for gulab jamun here and I will never go for store bought mix.I would say both are equally delicious and choose the one according to your time constraint.
1.Adding curd helps in cooking the rolled jamuns.But youy can substitue curd with milk too.
2.Do not fry the jamuns in high flame as they will get cooked from outside but remain uncooked inside.
3.Make sure to roll the jamuns as smooth as possible without any cracks else they may break
4.Do not make larger balls as they will considerably increase in size when getting fried.




Tuesday, January 7, 2014 - 2:30am


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