Gulab Jamun..Wow...Golden balls floating in the sugar syrup ..mmm. Though I am not a great fan for sweets but I like to eat jamun since it is very soft and melts in the mouth. I usually buy the Gulab Jamun mix but for a very long time I wanted to to try Jamun without using the readymade mix. When I went for a birthday party to my friends place I tasted this home made Gulab Jamuns by using milk powder,Immediately grabbed the recipe from her.It is such a simple dish but you have to be little careful when preparing the dough.
Ingredients:
Milk Powder - 1 cup
All purpose flour -1/2 cup
Yogurt -2 tsp
Ghee -2 tsp
Baking soda-1/2 tsp
Pistachio -10 nos (For decoration)
Oil/Ghee for frying
For Making Sugar Syrup:
Sugar - 1.5 Cups
Water -1.5 Cups
Cardamon -3
Saffron - 2 Strands (Optional)
Method:
Sugar Syrup:
Mix Water, Sugar, cardamon,saffron in a deep bottomed vessel and bring to boil for 10 minutes in medium flame.
- In a bowl,Mix the milk powder,all purpose flour and soda together.
- Make a well in the middle add the yogurt and mix to form a dough.Gently combine the dough without any cracks. No need to knead hard.
- Add one spoon of Ghee and mix well , The dough should not be too dry, if still dough is very dry add yogurt and bring it to a smooth consistency.
- The dough will be sticky but very soft. add the another spoon of ghee and make to a smooth dough( as shown in the picture)
- Now make small balls( As they increase in size when frying) from the dough, make sure the ball has no cracks.
6. Heat oil/Ghee in a pan, Keep in medium flame and put the Jamuns.When you put the
Jamuns it should slowly come up if not adjust the flame accordingly. Fry only few
Jamuns at a time
7. Keep the jamuns rolling when it is in oil to avoid burning ,When the colour changes to
golden brown remove from heat.
8.Add the Jamuns to the sugar syrup.
9.Allow the Jamuns to soak for at least 2 hours in the sugar syrup.
Garnish with pistachios ,You can serve GulabJamun hot or chilled.
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| Gulab Jamun |
Tips:
- If the Dough is very dry adjust by adding little yogurt.
- The dough will be sticky but smooth enough to make balls.
- Mix the dough slightly,Don't over mix or knead the dough with too much pressure.
- Apply ghee/Oil in your hands to make balls.
- Heat the oil in medium fire and keep the fire low after putting the jamuns in the oil and keep rolling the jamuns in the oil to cook evenly. if the flame is low, the jamuns will stay down for long time,If too hot it will pop up immediately to the top and colour changes immediately and wont be cooked inside so always have an eye on the fire.
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| Gulab Jamun with milk powder |
