Gulab Jamun recipe is a popular sweet dish for during ordinary and festival days all over India. In this post i show you how to make gulab jamun with milk powder. Traditionally Gulab jamun is made using khoya.
The url for my earlier video on making gulab jamun using fresh and unsweetened khoya is 📌 https://youtu.be/k2JngPMelEs.
The reason to try milk powder in place of fresh khoya is dairy whitener milk powder. With this milk powder, one get deep brown gulab jamuns . However you can use plain milk powder also.
Curd – 1 tbsp
Ghee – 1 tbsp
Milk powder – 1 cup
Milk – 1/4 cup
Maida – 1/4 cup
Baking soda 1/8 tsp
Sugar – 1 cup
Cardamom powder – 1/2 tsp
Saffron – 8-10 stings
Rose essence – 1/4 tsp
Consistency of dough:
Perfect consistency of dough is desired to get good looking gulab jamuns soft and without cracks. Mix ingredient quantity as above and the procedure outlined in the video to make a dough that is slightly sticky. Keep aside for 10 minutes. After 10 minutes, the dough should be neither sticky nor hard. This is the correct consistency for the dough.
What to do if the dough is sticky still?
If it is sticky, add 1 tbsp of maida and mix gently and bring it to perfect dough consistency. If it is hard add 1-2 tbsp of milk and bring it to perfect consistency.
Consistency of sugar syrup:
Boil sugar and water in a low flame and stir until it dissolves. Take few drops of sugar syrup in a laddle touch the sugar syrup between index finger and thumb. the syrup should be sticky. String consistency is not required. Keep sugar syrup hot when you dip fried jamuns. Do not keep sugar syrup in boiling condition