Saturday, 3 May 2014

Diwali Sweet - Gulab Jamun with Milk Powder

Gulab Jamun with Milk Powder 

Gulab Jamun.....Hmmmm.... Who does not like this sweet and that too with vanilla ice Cream it tastes heavenly... Usually we make Gulab Jamun with Khoya which is not available so readily, so I make Gulab Jamun using Milk powder.

For The Jamun:

Dry Milk Powder - 1/2 Cup
Maida/APF - 2 Tablespoon
Ghee - 1 Tablespoon
Cooking Soda - a pinch
Milk - As much as required to make a dough
Oil - For deep frying

For the Sugar Syrup:

Sugar - 2 Cups
Water - 2 Cups
Green Cardamom- 2
Rose Essence - Few Drops


  • Place the sugar,water and cardamom in a bowl and stir it.
  • Now place it on the stove and let it boil till the sugar is dissolved. Stir it intermittently.
  • Once it boils, simmer the stove.
  • Meanwhile in a mixing bowl all the ingredients and add milk little by little and knead well to a dough consistency.
  • Make it into balls or any shape you want.
  • Meanwhile, heat Oil for frying the Jamuns.
  • The temperature of the Oil is very important so take a small pinch of dough and check.
  • The temperature is when the dough sits in the bottom of the Pan and slowly comes to the top. 
  • Once the Oil temperature is ready, drop the prepared balls into it and fry them till they are brown in colour.
  • Remove the Jamuns and drop them on the simmering Syrup and switch off the stove.
  • Soak for 1-2 Hours and serve.
  • Usually the sugar we use is clean, however after mixing the sugar with water if you feel it is not clean as you want, then use this tip. When the sugar syrup is simmering add a tablespoon of milk and leave it for a minute. If the syrup is dirty then it will come to the surface which you can remove using a spoon or strain it.
  • If you are making them in large quantities cover the prepared Jamun Balls with a wet cloth so that they do not crack.
  • For even browning of the Jamun while frying them rotate the oil.
  • Ensure that the syrup is warm when you drop the Jamuns in them. This will ensure that the Jamun absorbs the sugar syrup.


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