Gulab Jamun is a delicious dessert made with milk powder. Last month, when I went to my hometown, my in-laws asked me how to prepare the homemade gulab jamun. So I wanted to post this recipe. This is an easy and quick recipe to try. So friends, get your hands wet and try this recipe for the coming Diwali! Leave your comments as usual!
Furthermore, I would like to share some of my suggestions for making perfect gulab jamun. Firstly, don’t over-mix the dough, if you over-mix or knead the dough, then the Jamun will turn hard or become denser and it will not absorb the sugar syrup properly later. So, just mix it. Also don’t knead the dough like chapati, just lightly mix it. If you feel the dough is too sticky, then add one tsp of milk powder and mix it gently. If the dough is dry then add a tsp of milk.
Secondly, prepare the sugar syrup until it gets a little sticky. Also, there is no need to wait for string consistency. You can also add rose water instead of cardamom and saffron.
Furthermore, If the oil is too hot, the jamuns will not cook properly inside; so, just remove the pan from the heat and cool it down for some time and then fry the jamuns.
Finally, you can also make gulab jamun by using 1 tbsp of ghee and 2 tbsp of milk instead of 1 tsp of ghee and 2 tbsp of yogurt. I tried these 2 versions and got excellent results.
You may also like my other Diwali sweets and savories recipes like Traditional Mysore Pak, Badhusha, Ashoka Halwa, Kasi Halwa, Kalakala, Milk Halwa, Rava Ladoo, Boondi Ladoo, Pineapple Kesari, Badam Burfi, Carrot Halwa, Pumpkin Halwa, Beetroot Dates Halwa, Badam Kheer, Rasmalai Recipe, Milk Peda, Gulab Jamun, Kalakand, Kesari, Custard Halwa, Sweet Boondi, Kara Boondi, Mixture, Butter Murukku, Thenkuzhal Murukku, Saffron Butter Cookies, Paruppu Vadai, Mixture Recipe and Urad Dal Vadai.
Gulab Jamun - Diwali Sweets 2016-10-08 06:21:27
Gulab Jamun with Milk Powder
Prep Time: 00:05
Cook Time: 00:15
Total Time: 00:20
- 1/2 cup Full Fat Milk Powder
- 1 tbsp All Purpose Flour
- a pinch Baking Soda
- a pinch Salt
- 1 tsp Ghee (un melted)
- 2 tbsp Yogurt or Curd
- 1 tsp Milk
- 1 cup Sugar
- 1&1/4 cup Water
- a pinch Saffron
- 1/4 tsp Cardamom Powder
- (I used oil) Oil or Ghee for Deep Frying
- Mix milk powder, all-purpose flour, salt and baking soda in a wide bowl, mix well until combined. Then add ghee and mix well with hand.
- Further, add 2 tbsp of yogurt and mix it gently. Don't over mix the dough. So, just mix it and cover the dough with the bowl and keep it aside for 10 minutes while you make the syrup.
- Take the sugar and water in a saucepan, bring it to boil, simmer it for 5 to 8 mins, till it gets little sticky. Then add saffron and cardamom powder and mix it well. Remove the pan from the heat, keep it aside.
- Heat the oil in a deep kadai or a small pan over medium-low heat.
- Add a tsp of milk to the dough and mix gently. Meanwhile, grease your hand with ghee, divide the jamun mixture into 10 portions and shape them into marble sized balls without any crack.
- (If any crack appears, add 1 or 2 drops of milk on the surface of the ball, and roll it gently.) Now the oil is ready to fry. Slowly drop the balls one by one and fry them till they become light dark golden brown.
- Remove them from the oil and add these fried jamuns in the sugar syrup. The syrup has to be little hot and not boiling hot otherwise the jamuns may crack. If the syrup is not hot, then the jamuns will take more time to absorb the syrup.
- Keep the jamuns in the syrup for at least 2 to 3 hours or until the jamuns are doubled in their size by absorbing the sugar syrup. Now tasty gulab jamuns are ready to serve!
By Santhi Therese
The Indian Claypot