Gulab Jamun, a popular Indian dessert, is loved by people of all ages for its melt-in-the-mouth texture and delicious sweetness. Traditionally made using khoya (solidified milk), this article will present a delightful twist to the classic recipe by using milk powder to create soft and spongy Gulab Jamuns. Whether you’re celebrating a festival, hosting a dinner party, or just craving something sweet, this easy-to-follow recipe will help you make scrumptious Gulab Jamuns at home.
Ingredients – Gulab Jamun Recipe Using Milk Powder
To create mouthwatering Gulab Jamuns using milk powder, gather the following ingredients:
- 1 cup milk powder
- 1/4 cup all-purpose flour (maida)
- 1/4 teaspoon baking soda
- 1 tablespoon ghee (clarified butter)
- A pinch of cardamom powder
- 2 tablespoons milk (for kneading the dough)
- Oil or ghee for deep frying
2.1 Making the Gulab Jamun Dough
- In a mixing bowl, combine the milk powder, all-purpose flour, and baking soda.
- Add a tablespoon of ghee and a pinch of cardamom powder to the dry ingredients.
- Gradually add milk to the mixture and knead it into a smooth and soft dough. Avoid over-kneading as it can make the Gulab Jamuns dense.
- Cover the dough with a damp cloth and let it rest for 15-20 minutes.
2.2 Preparing the Sugar Syrup
- In a separate pan, add 1 ½ cups of sugar and 1 ½ cups of water.
- Bring the mixture to a boil, stirring until the sugar completely dissolves.
- Allow the syrup to simmer for a few minutes until it achieves a slightly sticky consistency.
- Optionally, add a few saffron strands or a drop of rose water to enhance the flavor.
2.3 Shaping and Frying the Gulab Jamuns
- Take small portions of the dough and roll them into smooth balls. Ensure there are no cracks on the surface to prevent them from breaking while frying.
- In a deep-bottomed pan, heat oil or ghee on medium-low flame.
- Once the oil is hot, gently slide the prepared Gulab Jamun balls into the pan. Avoid overcrowding the pan to ensure even frying.
- Stir occasionally and fry the Gulab Jamuns until they turn golden brown, maintaining a low flame for even cooking.
2.4 Soaking the Gulab Jamuns
- Once the Gulab Jamuns are cooked, remove them from the oil and drain excess oil by placing them on a paper towel.
- Drop the hot Gulab Jamuns into the warm sugar syrup.
- Allow the Gulab Jamuns to soak in the syrup for at least 2 hours to absorb the sweetness fully.
Tips for Perfect Gulab Jamuns
- Ensure the oil or ghee is not too hot; otherwise, the Gulab Jamuns may remain uncooked from the inside.
- The sugar syrup should be warm when you soak the Gulab Jamuns, as hot syrup might cause them to break.
- You can add a small amount of semolina (sooji) to the dough for added texture.
- For a healthier alternative, you can use low-fat milk powder and bake the Gulab Jamuns instead of deep-frying.
Now that you have learned the art of making delectable Gulab Jamuns using milk powder, surprise your family and friends with this delightful dessert. Whether it’s a festive occasion or a simple gathering, these soft and sweet Gulab Jamuns will undoubtedly be a hit. Embrace the joy of cooking and treat your taste buds to this traditional Indian dessert.
Can I use skimmed milk powder for making Gulab Jamuns?
Yes, you can use skimmed milk powder, but the texture may differ slightly from the full-fat version.
How long can I store Gulab Jamuns?
Gulab Jamuns can be stored in the refrigerator for up to a week. Before serving, warm them in the sugar syrup.
Can I freeze the Gulab Jamun dough for later use?
Yes, you can freeze the Gulab Jamun dough in an airtight container. Thaw it in the refrigerator before shaping and frying.
Can I use jaggery instead of sugar for the syrup?
While traditionally made with sugar, you can use jaggery for a unique flavor twist.
Can I reheat Gulab Jamuns before serving?
Yes, gently reheat them in the microwave or steam them to enjoy the Gulab Jamuns’ softness and taste.