Gulab Jamun With Milk Powder Recipes

GULAB JAMUN RECIPE

Steps:

• Mix together water, sugar and crushed cardamoms in a pot.
• Boil the syrup until it turns slightly sticky.
• Turn off the stove before it goes to a 1 string consistency.
• If it reaches a 1 string consistency, then add 2 tbsp of water and mix.
• Add rose water and mix. Set aside to keep it hot.
• Fluff up the flour in the jar with a fork and then measure correctly.
• Mix together flour, milk powder and soda in a bowl. Either sieve it or mix uniformly.
• Add ghee to it. Mix well.
• In a small bowl, mix together lemon juice or yogurt and 2 tbsp milk.
• Pour 1.5 tbsp of this to the flour mixture.
• Begin to bring the flour together to make a dough.
• If the dough is too dry, add little more milk & curd until you get a smooth dough. Do not add a lot. Use only as needed.
• The dough turns sticky. Grease your fingers and make a ball.
• The dough must not be soggy. It must hold the shape well and should be smooth without any cracks.
• Divide to 14 to 18 equal sized portions. Grease your hands and roll to smooth balls.
• They must be smooth without any cracks or lines otherwise you will find many cracks on the gulab jamuns. Keep them covered.
• Heat up the pan with ghee or oil on a medium heat.
• Also check if the syrup is hot. If it is not hot, heat it up a bit. It must be hot and not very hot.
• To check the right temp, you can drop a small piece of dough in the oil.
• It must rise slowly without changing its color.
• If it rises rapidly then you will need to cool the oil a bit before frying.
• When the ghee is just medium hot, add the balls.
• Make sure the oil is not very hot else the gulab jamuns will brown without cooking well.
• Fry the balls on a medium flame for 1 to 2 mins. Then regulate the flame to low flame & fry until golden. Keep stirring gently to fry them uniformly.
• Add them to the hot syrup. Allow them to rest for 3 hours and serve.
• Garnish gulab jamun with chopped pistachios.

GULAB JAMUN WITH MILK POWDER RECIPE

Steps:

• Take 1-cup sugar, 3 green cardamom pods, 1½ cups water and 1-2 drops of lemon juice in a deep pot or pan. Lemon juice is added to prevent syrup from solidifying when it cools.
• Heat it over medium flame and cook until it reaches 1/2 string consistency or turns little sticky while stirring occasionally in between. It will take around 8-10 minutes over medium flame to reach the required consistency. When sugar syrup is ready, turn off the flame.
• Take 1/4 cup milk powder, 1/4 cup maida and 1/8 teaspoon baking soda in a wide mouthed bowl.
• Mix it well with a spoon and then add 1-tablespoon ghee.
• Mix well. Use your hand to mix it so that ghee mixes evenly with milk powder.
• Sprinkle 2 tablespoons milk evenly over mixture and gently mix it.
• If required, add few more teaspoons of milk and mix lightly. Mixture should be soft. It may be sticky but do not worry about it. Do not over mix or knead the mixture, just lightly mix it. If you over mix it, gluten forms and jamun will turn dense and will not absorb sugar syrup properly.
• Grease your palms with oil and divide mixture into marble sized small portions (around 9-10). 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.
• Heat the ghee or oil for deep frying in a deep kadai or a small pan over medium flame. When oil is medium hot, pinch a small portion of mixture and drop it into hot oil, if it comes upward immediately without changing its color the oil is medium hot and ready for deep frying. (If it comes upward immediately and turns brown then oil is too hot and needs to be cooled a bit, if it doesn't come upward then oil is not hot enough and needs to be heated little bit more.) Slowly drop 3-4 balls (according to the size of a kadai) from sides of a kadai and reduce the flame to low.
• Stir gently with a slotted spoon and deep fry over low flame. Within 2-3 minutes their color will start to turn light golden.
• Deep fry until they turn golden brown, it will take around 6-7 minutes. Transfer them over to kitchen napkin to absorb excess oil using slotted spoon. Maintain the temperature of oil even by increasing or decreasing the flame to medium or low. Increase the flame to medium and deep fry remaining balls as mentioned in step-9, 10 and 11.
• Heat the sugar syrup for 3-4 minutes and add deep fried jamuns in it. Keep the jamuns in syrup for at least 2 hours before serving to allow it to absorb the syrup properly. You will notice their increase in size as syrup gets absorbed. Jamuns are ready for serving at this time.

GULAB JAMUN RECIPE WITH MILK POWDER, GULAB JAMUN RECIPE(VIDEO RECIPE)

Steps:

• Preparing gulab jamun dough balls
• First sieve dry ingredients into a mixing bowl (milk powder, plain flour and baking soda).
• Mix in yogurt and ghee and start to mix the ingredients lightly to make soft sticky dough. Check the consistency of dough.
• Now pinch small portions and put 1 piece of elaichi dana in the middle and bring the sides up around it, rolling it into a smooth ball about the size of a large walnut.(refer pics below)
• Make sure there are no cracks on the surface else the ball will break when it is being cooked. Shape the rest of the dough similarly.
• Prepare Sugar Syrup
• Meanwhile to a saucepan add sugar, water and crushed cardamom pods and stir well, place on low flame. Stir well until the sugar dissolves and the syrup thickens slightly, this may take 5 minutes. (No string consistencies needed). Then remove from flame and add a drop of rose essence, set aside.
• Frying the gulab Jamun
• Place a frying pan on flame and pour oil to deep fry the balls.
• Now after the oil heats up, (oil should not be too hot), gently slide the prepared balls into it. Do not over crowd the pan. And check that the flame is in low mode.(refer video for correct temperature)
• The balls will sink to the bottom and then it will gently rise up. Slowly turn each balls with a slotted spoon, at frequent intervals to make sure that the balls brown evenly.
• Remove balls from flame and place on a tissue paper to remove excess oil.
• Once they turn golden brown, remove them from oil with a help of a slotted spoon and transfer them to the prepared sugar syrup.