Blogging has taken a back seat as the life has become busy after the arrival of little V as he keeps me busy all day.Though I want to blog regularly it is not happening as I get exhausted by the end of the day.With Holi around the corner I thought I will re-energize myself by posting a festive recipe apt for the occasion.
Coming to the post, Gulab Jamun is one of the most popular sweets which takes its place in any occasion - be it a festival or any other big functions.Gulab Jamun was never a favorite for me during my childhood but that was the only sweet I craved in my pregnancy and no wonder that it has become one of my favorite sweets now.There are many variations to Gulab Jamun like Dry Jamoon, Kala Jamoon etc all of which has a unique taste.Traditionally Gulab Jamun is prepared with Khoya(mawa) which tastes fabulous and today I am posting Gulab Jamun recipe using milk powder which is a good alternative to the traditional Khoya jamun.I would definitely post the other version sometime soon.
Check out other sweets recipes on my blog:
- 7 cups Burfi | 7 cups Cake
- Coconut Choco Truffles
- Coconut Burfi/Koprapak/Kobbari Mithai
- Karjikai | Kajjikayalu | Kadubu | Karanji
- Kesar Peda
- Kobbari Louz | Coconut Ladoo | Nariyal Ladoo
- Moong Dal Ladoo | Pesara Sunnunda
Gulab Jamun Recipe using Milk powder:
Yields:20-25 jamuns | Author: Prathibha
Prep time:15 mins | Cooking time:30 mins | Total time: 45 mins
Cuisine: South/North Indian | Category: Sweets/Desserts
1 cup Milk powder
1/3 cup Maida/Flour
2 pinches of Cooking Soda
1 tbsp fresh Curds
3-4 tbsp Milk
1 tbsp melted Ghee
Oil/Ghee for frying
for sugar syrup:
1 1/2 cups Sugar
1 1/2 cups Water
10-12 Saffron strands
2-3 Cardamom pods, crushed
Rose essence,few drops or 1 tsp Rose water
to prepare sugar syrup:
- Combine water and sugar in a big broad vessel and let it come to a nice boil.Add cardamom powder, saffron strands and rose essence or rose water and let it boil until it becomes thick and reach single thread consistency.Remove any scum from the syrup with the help of a ladle.Switch it off and keep it ready before we proceed to make jamuns.
to prepare jamun:
- Sieve flour(maida), milk powder and cooking soda together for 2-3 times without any lumps.
- Take this mixture in a bowl and add ghee,curd and mix with finger tips.
- Sprinkle milk little by little and mix gently by rotating your hand in one direction to form a smooth dough.DO NOT knead the mixture.You can even use water instead of milk to make the dough.
- Keep the mixture aside for 5 mins.
- Divide the mixture into 20-25 equal portions and make them into evenly sized smooth balls.
- Deep fry them in a batch of 7-8 balls in moderate hot oil/ghee until it turns dark brown in color. You need to roll them regularly in oil so that the jamuns get nice golden brown color on all the sides.Repeat the process for the other batches.
- Drain the oil/ghee nicely from the jamuns and let them sit for a minute or two or drain in a tissue paper and then add jamuns to the prepared hot sugar syrup and let it soak for 2-3 hrs.
Serve it hot/warm or at room temperature.You can serve jamuns warm with a scoop of vanilla ice cream.
- It is important to make smooth dough and also you should not knead the dough.This helps in yielding soft jamuns.
- Jamuns double in size ,hence make sure you use a broad vessel for syrup giving enough room for the jamuns to expand.
- You can use either water or milk to make the dough, but milk makes the jamuns very soft and tasty.
- The oil should not be very hot, it should be moderate hot and also you should fry the jamuns in medium heat by rolling them in between constantly.
- You can use even kewra water instead of rose water.
- You can even add slivered pistachios or almonds on jamuns while serving.