Home made gulab jamun using milk powder

Home made gulabjamun from scratch .IS YOUR MOUTH WATERING .....? Gulab Jamuns…what better way to celebrate any occasion.

 A simple sweet ,deep Fried,which melts in the mouth----- dough balls immersed  in sugary,rosewater & cardamom syrup – its a sheer bliss to gobble these up .

“Gulab” means “rose” in Hindi and “Jamun” is an asian fruit which has a similar shape & size – that is how the sweet gets its name.

In India - there are two varieties available one is called gulab jamun - light brownish in color & the second one is called kala jaam - jamun - the same thing except that the dough balls are fried till they are deep brown/blackish in color.


Ingredients

Gulab jamun
1 cup  milk powder ( I used amul brand)
1/4 cup all-purpose flour
1/4 tsp baking powder
1/8 tsp baking soda
2 tbsp mixed crushed nuts ( almond,pista & cashew)
1/4 tsp cardamom powder
3 tbsp ghee, at room temperature
1/4 cup milk for kneading
Oil for deep-frying

Garnish
mixed nuts


Sugar Syrup:-

1.5 cups granulated sugar
1.5 cup water
Few saffron strands
1 tsp green cardamom powder



Method:-

Syrup:-

1.In a large pan ,add water, sugar along with cardamom powder and bring it to a boil  till the sugar dissolves.

2.Let the syrup simmer for a minute and then put off the stove. After 5 minutes when the syrup has cooled down a bit, add saffron strands

3.Set the syrup aside.


Jamuns:-
 
1.In a bowl ,combine the milk powder, flour, baking powder, soda, green cardamom powder & nuts powder and mix thoroughly.

 

2.Next add the ghee to the mix and rub between hands so that the whole flour mix is moistened.Start adding spoon by spoon milk ( be careful while adding milk or it will get sticky) and mixing simultaneously to make a soft dough.The dough will be quite sticky.Cover the bowl with a cloth & let the dough rest  for 5 minutes.





 




3.Heat enough  oil in a kadhai on medium heat. to cover the balls completely while deep-frying. to check if oil is done ,throw  a small ball of dough in the oil, it should rise slowly to the top. 





4.While the oil is heating, with greasy palms roll the dough into small, smooth balls. place a fried almond piece in the centre & roll the jamun.

 


5.Ensure that there are no cracks on the balls.This will give the jamuns a smooth look.dont make big balls as jamun will double up after frying & soaking in syrup .Line the balls on a plate & keep covered till ready to fry.



6. Deep fry jamuns in oil till brown as shown in image & then put them in hot sugar syrup .

 










6.After 5 minutes cool in  fridge & serve garnished with dryfruits like almond or pista slices.

 


Tip:

Add 2-3 tbsp of ghee to the oil to add the rich aroma