Garam Gulab Jamun/ Gulab Jamun with Milk powder

Garam Gulab Jamun/ Gulab Jamun with Milk powder

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I can never forget the wonderful time I spent in one of the institutions I worked. There used to be a sweet shop near my workplace and almost everyday, we used to get gulab jamuns from there. Whenever there was a happy occasion in any staff members’ life, we used to get gulab jamuns. They were so scrumptious, that even after eating them almost everyday, we were not fed up. Yum…. Almost melting in the mouth. Even right now, I have started drooling :D. Diwali is around the corner and mithais are made by everyone. So, why not make gulab jamuns this time and see the same effect on your friends and family.

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Stepwise pictorial description of gulab jamun

Soak sooji in 2 teaspoon of warm water and let it rest for about 10 minutes.

Take milk powder in a bowl . Add soaked sooji, maida, baking powder and ghee. Mix gently with your hands so that everything gets mixed up properly.

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Sprinkle milk little by little and gather together to form a soft dough. Don’t knead, just gently mix. If the mixture appears dry, then add little bit of more milk. Cover the dough and keep aside for 30 mins.

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In the meanwhile, prepare sugar syrup. For that take one cup of sugar in a pan. Add one cup of water to it. Heat it with occasional stirring to form syrup of one string consistency. Add few drops of rose essence and cardamom powder and switch off the fire.

After about half an hour,  take the dough and divide in equal 10 parts. Take one portion, press it between your palms, and roll very gently into a ball. If the dough is bit sticky, apply ghee/ oil to your hands. If it is not smooth and cracks appear on the balls, add a little bit of milk to soften the dough. Make balls with all the dough.

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Heat oil in a wok. To check whether the oiis is sufficiently hot, put a pinch of dough into the hot oil. If it settles at the bottom and takes some time to rise, it means it the right temperature. If it rises immediately, that means the oil is hot. So reduce the  heat otherwise gulab jamun will not get cooked from inside.

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After checking the right temperature, slid in few balls at a time. Keep on stirring the oil so that these get cooked evenly from all sides. When get browned, take out from the oil and put in the warm sugar syrup.

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Keep these soaked in sugar syrup for about an hour. These almost get doubled in size.

Serve them hot or cold.

recipe of gulab jamun


 

Prep Time: 10 min                Cooking Time: 15 min                    Makes: 10

 


Gulab Jamun Ingredients

Milk Powder1/2 cup
Ghee1 teaspoon
All purpose flour/Maida1 teaspoon
Semolina/ sooji1 teaspoon
Baking Powder1/4 teaspoon
Milk1 tablespoon
Oil for frying
Sugar1 cup
Water1cup
Rose essencefew drops
Cardamom Powder1/2 teaspoon

Method:

  1. Soak sooji in 2 teaspoon of warm water and let it rest for about 10 minutes.
  2. Take milk powder in a bowl . Add soaked sooji, maida, baking powder and ghee. Mix gently with your hands so that everything gets mixed up properly.
  3. Add milk little by little and gather together to form a soft dough.
  4. Cover the dough and keep aside for 30 mins.
  5. In the meanwhile, prepare sugar syrup by heating sugar and water to get one string consistency.
  6. Add few drops of rose essence and cardamom powder and switch off the fire.
  7. Divide the dough in equal 10 parts and make smooth balls.
  8. Heat oil in a wok on a low flame and slid in few balls at a time. Keep on stirring the oil so that these get cooked evenly from all sides.
  9. When these get browned, take out from the oil and put in the warm sugar syrup.
  10. Keep these soaked in sugar syrup for about an hour. These almost get doubled in size.
  11. Serve them hot or cold.

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