Milk pwder gulab jamun

MILK POWDER GULAB JAMUN

BY GEETA KOSHTI

Gulab jamun (also spelled gulaab jamun) is a milk-solid-based sweet from the Indian subcontinent, and a type of mithai, popular in India, Nepal, Pakistan (where it is known as gulab jamun), the Maldives (where it is known as gulaabujaanu), and Bangladesh (where it is known as gulab jam), as well as Myanmar.

MILK POWDER GULAB JAMUN

INGREDIENTS

• Milk powder – 1/2 cup
• Maida – 4 tbsp
• fine sooji – 1 tsp
• Ghee – 1 tsp [OPTIONAL ]
• Baking soda – 1/2 tsp
• Curd fresh – 2 tbsp [ not sour ]
• Milk – 2 tbsp or as required to knead
• Oil or ghee for deep frying
• Sugar – 250 grms
• Water – 1 cup
• Rose essence – few drops
• Elaichi / cardamom pwdr – ¼ tsp
• Saffron – few strands
• for stuffing – finely chopped dry fruits – this helps to avoid the hardening of middle part

PREPARATION

Boil sugar + water + elaichi pwdr till the syrup turns sticky .Off the flame and add the rose essence + saffron .

METHOD

Sieve together milk powder + maida + baking salt + rava .

Add curd and mix well with clean hands till crumbly .

Now slowly add the milk little by little and start kneading

Knead it into firm smooth and soft dough .

Divide the dough into equal portions . [ I took of marble size ]

Roll each portion very gently into smooth balls without any crack .

remember to stuff a small portion of dry fruit in middle

Heat oil / ghee in a deep pan .

When the oil is hot .[not very hot ] drop in the balls .

Stir and fry till it is evenly golden from all sides .

Immediately drop them in the hot syrup .

Let it soak for 30 mins or 1 hour.

Gulab jamun is ready to serve .

**** TIP – Sometimes the jamuns are not cooked from the centre . After rolling the ball ,flatten it with hands and stuff a small piece of pista in the centre. Bring the edges together and again roll it into a ball .Also don’t press hardly while rolling .Roll it gently .

NOTES

1. Add the balls when the ghee / oil is just hot not very hot .How to test the right temperature – When you drop the balls it should rise up slowly without any change in colour . If the oil is very hot , the balls will rise up fast and also the colour will change leaving it uncooked from the middle.
2. For variation serve it chilled vanilla ice cream .
3. Instead of saffron ,you can add rose petals in the syrup .
4. Don’t over knead the dough.
5. Instead of curd ,you can use 1 tbsp ghee.
6. Some also add fine sooji ,if you are adding then pls soak it in water for 15 mins ,drain completely and then add .
7. Instead of baking soda ,you can try ¼ tsp of baking powder .

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