Sunday, January 11, 2015

Gulab Jamun Milk Powder

Posted by M.S. at 6:42 AM 0 comments Links to this post





Gulab Jamuns!!!!! who doesnt love it? Anyone would be a great fan of this yummilicious dessert. This is a very special rich Indian dessert, specially prepared during festive days and on any special occasions. Dumpling like balls are prepared with either milk solids, like Khoya or cottage cheese, or using milk powder and flour, then deep fried and dunked into cardamom flavored sugar syrup. The balls gets soaked in the sugar syrup well and becomes super soft and juicy. Every bite of this scrumptious dessert tastes so heavenly. After the balls soak well, they are served with some sugar syrup in small serving bowls. The preparation is quite tricky, sometimes there might be some difficulty in getting the perfect shaped balls when trying the gulab jamuns for the first time. The balls may either disintegrate in oil or crack open when frying or it might become too hard that they might not get soaked in the syrup. Remember, the correct temperature of the oil, the right amount of baking soda and the ratio of ingredients are the keys to make the perfect gulab jamuns. But after few failure attempts and by experimenting the ratio of ingredients, you can make really perfect gulab jamuns. When you make perfect gulab jamuns right from scratch your joy will be boundless right? and you can definitely brag about it too!! So why wait? Do try this easy to make gulab jamun and let me know your reviews.



INGREDIENTS 

Makes 8 to 10 Gulab Jamuns
Preparation Time - 15 minutes (plus an hour for soaking)
  1. Milk powder - Nearly 1 cup [weighed 100 grams (I used Amul milk powder)]
  2. Maida / All purpose flour - ¼ cup [Weighed 25 grams]
  3. Ghee - 1 tbsp 
  4. Baking soda - ¼ tsp 
  5. Milk -¼ cup [80 ml]
  6. Sugar - 1 cup [weighed 100 grams]
  7. Water - 1 cup [150 ml]
  8. Cardamom - 3 pods 
  9. Rose essence - 1 drop (optional)
  10. Oil - For deep frying 

PREPARATION METHOD 

  • Take a bowl and mix maida, milk powder and baking soda, mix well and sieve to remove the lumps in it. 
  • Add ghee and mix well, once done, pour milk little by little and mix well and knead until it forms a soft sticky dough. 
  • Now pinch small portions and roll between your palms to make a ball. See that there are no big cracks. Set aside. (grease your palms with little ghee to avoid the dough from sticking to your hands)


  • Place a frying pan on flame and pour oil to deep fry the balls. 
  • Meanwhile to a saucepan add sugar, pour 200 ml of water, add crushed cardamom pods and stir well, place on low flame. Stir well until the sugar dissolves and the syrup thickens slightly, this may take 5  minutes. (no string consistencies needed). Then remove from flame and add a drop of rose essence, set aside. 
  • Now after the oil heats up, (oil should not be too hot), gently slide the prepared balls into it. See that you do not crowd the pan. And check that the flame is in low mode.

  • The balls will sink to the bottom and then it will gently rise up. Slowly turn each balls with a slotted spoon, at frequent intervals to make sure that the balls brown evenly. 
  • Remove balls from flame and place on a tissue paper to remove excess oil.

     
  • After the balls cool down, slide them into the prepared sugar syrup and set aside for an hour or until it softens up well. (see that the syrup is warm when you add the fried balls)

  • Serve!! (You can also top with some chopped nuts and serve)


TIP 1: Never fry the balls in hot oil, the oil must not be too hot nor too low in temperature, a medium temperature will be the best. If you fry the gulab jamuns in hot oil the outer portion will brown soon, but the inner portion will remain uncooked. Also do not crowd the pan, fry them in batches. 

TIP 2: See that you do not add too much of baking soda too. I have heard that adding too much of soda will make the break and disperse in oil when frying. 

TIP 3: You can alter the size of the balls according to your wish. You can also make oval shaped gulab jamuns. 

TIP 4: To make the jamuns more softer you can add a tsp of vinegar to the dough. 

TIP 5: Smoothen/roll your balls well to make sure that they are bit firm and do not crack open easily, else these will easily crack open while frying.

   

Soft, juicy, yummilicious gulab jamuns are now ready!! 




Laxmi from Samayal Diary has awarded me the "Stylish blogger" title. Click here to know more!! Thanks a lot Laxmi.. I really feel so honored!!! 
This award will definitely stay eet 'n Savory)
YOU DESERVE THIS AWARD GIRL.





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