Mamta's Kitchen

Gulab Jamun 3, from Milk Powder

Milk Powder ke Gulab Jamun

Sunaina Sehrawat

DessertIndianSnackSweetVegetarian

Gulab Jamuns are one of the more popular sweets of India. Gulab in Hindi means rose and Jamun is an Indian fruit of dark purple-ish colour. As they are dark in colour and flavoured with rose essence, they are called gulab jamuns. There are many versions and they are easy to make. You can use ready gulab jamun mix of any good brand, which will give a pretty good result. Instructions are on the packet. - Makes 20 or so.

Ingredients

  • For Gulab jamuns:

  • 8 tbs. milk powder

  • 3 tbs. self raising flour, sifted

  • 1/4 tsp. bicarbonate of soda

  • 1 tbs. butter or ghee at room temperature

  • 2-3 tbs. water to make dough

  • 1/4 tsp. ground cardamoms, optional

  • Fresh oil for deep frying (do not use oil that has been used before). You can use ghee if you prefer.

  • For Syrup

  • 2 cups granulated sugar

  • 3 cups water

  • 1/2 tsp. green cardamom powder

  • 1 tsp. rose water or a few drops of rose essence

  • A few strands of saffron (optional)

Instructions

  1. Making syrup:

  2. Boil sugar with water until it has 1 thread consistency-when a drop of syrup is stretched between your forefinger and thumb, you get a single wire.

  3. Add cardamoms and rose essence and saffron if used.

  4. Keep aside, warm, on the lowest setting of the stove/cooker.

  5. Making gulab jamuns:

  6. Mix four, milk powder, bicarbonate of soda and cardamom powder in a bowl.

  7. Add butter/ghee and rub it in.

  8. Add water, a little at a time to make a smooth and soft dough. Knead it well.

  9. Make small balls by rolling a little dough between your palms. Size depends on your choice. A large marble size is nice. They double in size when soaked in syrup.

  10. Heat oil to low-medium hot, not smoking hot or gulab jamuns will burn very quickly.

  11. Fry gulab jamuns in small batches, until they are dark brown in colour.

  12. Immerse immediately in syrup. They will absorb syrup and enlarge in size to almost double, but remain floating in syrup. They should be soft in consistency. If too heavy, they will sink to the bottom.

Notes

If you have any comments or questions about this recipe, please post them to our Discussion Board. To link to this recipe on the forum, you may use the shortcode [recipe:10175]


Content copyright ©2001-2024 Mamta Gupta and F² Limited. (All rights reserved. No copying without permission.)
Layout and design ©2001-2024 F² Limited. (All rights reserved. No copying without permission.)
Hosted on Mythic Beasts
All comments and queries to webmaster@mamtaskitchen.com