Milk Powder Gulab Jamun

In India state of Maharashtra, Nepal, kolkata, Maldives and Myanmar Gulab Jamun is a very popular dish. Gulab jamun is one of the very Sweet dishes to find across the world. Gulab jamun is a golden brown ball soaked in a sugar syrup to enhance the taste of flavor. Gulab Jamun is a mouth watering sweet dish to eat for all age groups. It is generally made for festivals or any other occasion. It is a very simple and easy dish to make basic ingredients. There are many types of Gulab jamun but I share milk powder gulab jamun without khoya or mawa to be very soft and delicious to eat. Gulab jamun is a combination of Milk powder, dry fruits, all purpose flour and sugar syrup.

Gulab jamun
Gulab jamun

Ingredients

For Gulab Jamun syrup

  • 1 Big Bowl Sugar
  • ½ Glass Water
  • ½  tsp Green Cardamom Powder
  • 1 tsp Lemon Juice
  • 1 tsp Rose water

For Making Khoya/Mawa

  • 1 Medium size bowl Milk Powder
  • 5 tsp all purpose flour
  • ½ Small Bowl Milk
  • 5 tsp Unsalted Butter

For Gulab Jamun Stuffing

  • 5 to 6 Cashew Nuts (finely chopped)
  • 5 to 6 Pistachio (finely chopped)
  • ½  tsp Green Cardamom Powder

For Gulab Jamun Frying

  • 300 ml oil

 Method

For Gulab Jamun syrup

  • First turn on the flame put it on kadai on it then add into the 1 big bowl sugar and add ½ glass of water and mix it.
  • Sugar dissolved in the water on medium flame.
  • When sugar is dissolved in the water then sugar serum starts to boil it after 4 to 5 minutes hold the first drop of sugar serum of the thumb and index finger to check the wire If the wire is seen it means sugar serum is ready.
  • After that add to it ½ tsp Cardamom powder and 1 tsp lemon juice and mix well. (Adding lemon juice to the transparency of sugar syrup). 
  • Then this sugar syrup transfers into the bowl.

For Gulab Jamun Stuffing

  • Then take a small bowl and add into the 5 to 6 finely chopped Cashew Nuts, add finely chopped 5 to 6 Pistachio and add ½  tsp Green Cardamom Powder and all to mix well. And keep aside

For Making Khoya/Mawa

  • Then take a pan and put it on gas to low flame then add into the 5 tsp of unsalted butter.
  • When unsalted butter melts then add into the ½ small bowl of milk and all to mix well.
  • After that add into the 1 medium size bowl of Milk powder to the consistency of milk and continue to stir it.
  • Continue to stir it to get a smooth and thick texture of mawa.
  • Then get sticky and thick batter of mawa. Now Mawa is ready to make gulab jamun. Turn off the flame.
  • After that take a plate and take out mawa into the plate then add into the 5 tsp of all purpose flour knead the smooth dough of mawa. Do not knead more dough too soft. (Add into the milk if mawa is too dry on kneading time).

For Gulab Jamun Frying

  • Then turn on the flame and put kadai on it and add oil on low flame. To the heat oil.
  • Take a little amount of mawa ball and add into the ½ tsp of the mix dry fruits and make a small ball. Make sure that gulab jamun is good, bind it otherwise gulab jamun split in the oil. Gulab jamun roll bind it And keep it on the plate.
  • Make sure that on binding time check the oil is heated or not. Gulab jamun can fry lightly heated oil.
  • On this method to make all gulab jamuns small balls.
  • Then one by one Gulab jamun ball transfers into the medium heat oil and fry it until it changes to golden. (At the time fry 5 to 6 gulab jamun). 
  • On this method, fry all this gulab jamun and transfer into the sugar syrup.
  • This Gulab jamun served warm or room temperature.

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