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Gulab Jamun Recipe


Gulab Jamun Recipe | How to make Soft Gulab Mamun with Milk Powder in a detailed photo and video recipe. perhaps one of the most popular Indian sweet recipes across India. it is one such dessert which is not only liked by all age groups but can also be attempted by all age groups. traditionally the Gulab jamoon is made with store-bought pre-mix, but the same can be made by combining milk powder, plain flour and baking powder.


Gulab Jamun Recipe | How to make Soft Gulab Mamun with Milk Powder in a step-by-step photo and video recipe. festival season is around the corner and most of us are drooling about the classic Indian dessert. these are generally made so that they can be served with friends and family. one of the most common and highly appreciated classic Indian dessert recipes is Gulab jamoon recipe known for its moist and juicy texture.

Well, I have posted several types of gulab jamun recipe, which includes, khoya, semolina and even bread-based. but nothing can replace traditional milk powder-based jamoons. the texture, colour and moistness you can get with milk powder are irreplaceable. basically, for a perfect and moist ball, there are 2 key things. the first one is the proportion of dry ingredients like milk powder, plain flour and baking powder. the other one is the kneading which has to be smooth and crack-free. the latter one can be easily controlled, but if the proportions are not correct, it may turn either hard or soft. hence if you follow this recipe post, I can assure you there is less chance of going wrong. I can easily claim it is fail-proof.





INSTRUCTIONS
 

  • firstly, in a large bowl take ¾ cup milk powder, ½ cup maida and ½ tsp baking powder.
  • mix well, homemade gulab jamun mix is ready.
  • now add 2 tbsp ghee and mix well making the flour moist.
  • further, add milk as required start to combine.
  • combine well forming a soft dough. do not knead the dough.
  • cover and rest for 10 minutes.
  • meanwhile, prepare the sugar syrup by taking 2 cup sugar, 2 cup water, 2 cardamom and ¼ tsp saffron.
  • mix well and boil for 5 minutes or until the sugar syrup turns sticky. do not attain any string consistency.
  • turn off the flame and add 1 tsp lemon juice and 1 tsp rose water. lemon juice is added to prevent sugar syrup from crystallizing.
  • cover and keep the sugar syrup aside.
  • after 10 minutes or resting the dough, start to prepare small ball sized jamuns.
  • make sure there are no cracks in the jamun. if there are cracks then there are high chances for jamuns to break while frying.
  • deep fry in medium hot oil or ghee. frying in ghee gives good flavour to jamuns.
  • stir continuously and fry on low flame.
  • fry until the jamuns turn golden brown.
  • drain off and transfer the jamun into a hot sugar syrup.
  • cover and rest for 2 hours or until jamuns absorb the sugar syrup and doubles in size.
  • finally, enjoy gulab jamun with ice cream or as it is.

NUTRITION

Calories: 126kcalCarbohydrates: 29gProtein: 1gFat: 2gSaturated Fat: 1gCholesterol: 4mgSodium: 32mgPotassium: 3mgFiber: 1gSugar: 29gVitamin A: 51IUVitamin C: 1mgCalcium: 11mgIron: 1mg

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