Gulab Jamun with Milk Powder Recipe:
Ingredients:
- 1 cup Sugar
- 3 Green Cardamom pods
- 1½ cups Water
- 1-2 drops of Lemon Juice(optional)
- 1/2 cup Milk Powder
- 1 tbsp Maida (all purpose flour)
- 1/8 tsp (a small pinch) Baking Soda
- 1 tbsp Ghee
- 2-3 tbsp Milk
- Oil or Ghee, for deep frying
Method:
- Take 1-cup sugar, 3 green cardamom pods, 1½ cups water and 1-2 drops of lemon juice in a pan.
- Heat it over medium flame and cook until it 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 1/2 cup milk powder, 1 tbsp maida and 1/8 tsp baking soda in a bowl.
- Mix it well with a spoon and then add 1-tbsp 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.
- 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.
- Heat the ghee or oil for deep frying in a deep kadai or a small pan over medium flame. When oil is medium hot, Slowly drop balls from sides of a kadai and reduce the flame to low.
- Stir gently with a slotted spoon and deep fry over low flame ,until they turn golden brown.
- Transfer them over to kitchen napkin to absorb excess oil using slotted spoon.
- 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.
TIPS:
- Lemon juice is added to prevent syrup from solidifying when it cools.
- Do not over mix or knead the mixture, just lightly mix it. If you over mix it, jamun will turn hard and will not absorb sugar syrup properly.
- Do not make larger balls as its size will increase to almost double after deep frying and soaking in sugar syrup.
