Name: Milk Powder Gulab Jamun recipe by Archana Vaja at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 cup milk powder; 1/4 cup maida; ghee/oil for frying and greasing; 1 tablespoon curd; 2 tablespoon milk; 1 pinch of soda; 1 tablespoon chopped pista(optional); 1 1/4 cups sugar; 1 1/4 cup water; 2 green cardamom powder

ABOUT Milk Powder Gulab Jamun RECIPE

Gulab jamun is Indian favourite dessert and it's very tasty and soft that it will melt in your mouth. Gulab Jamun is often made during festivals like diwali, holi, navratri and eid. Traditionally these are made using khoya. In this recipe,I am not using khoya instead of khoya, I am using milk powder and the taste was same like a khoya gulab jamun so,let's try this recipe.

Ingredients Serving: 4

1 cup milk powder
1/4 cup maida
ghee/oil for frying and greasing
1 tablespoon curd
2 tablespoon milk
1 pinch of soda
1 tablespoon chopped pista(optional)
1 1/4 cups sugar
1 1/4 cup water
2 green cardamom powder

Instructions

Heat a sauce pan add water, sugar syrup and cardamom pods. Boil the syrup until it turns sticky, switch off the flame before it gets 1 string consistency.
Now take a bowl add milk powder, maida and mix all the dry ingredients well.
Add ghee, curd, milk and mix all ingredients and flour together to make a dough. Do not knead the dough.
The dough turns sticky, grease the palm and make equal balls. Do not press the balls. Gently handle the dough.
Add ghee /oil in a hot pan/kadai. Ghee must be medium hot and not very hot else gulab jamun will brown from outside without cooking inside.
Add ball gently in a pan once you get right temperature of ghee and fry them on medium flame and keep stirring them evenly. When they turn golden, turn off the flame and drain them well.
Add them directly to the hot sugar syrup. It must be hot but, not very hot.
Garnish with pistachios and serve after 2-3 hours.

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