Name: Soft and Spongy Gulab Jamun using milk mawa powder recipe by Antara Navin at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 1/2 cup Milk Mawa Powder; 1/4 cup all purpose flour; 1/8 tsp Baking Soda; 1 tbsp desi ghee or unsalted butter( at room temperature); Milk to knead the dough( 3 tbsp approximately); Oil for Deep frying; 1 cup sugar; 1 Cup water; 1/2 tsp Cardamon powder; 1/2 tsp edible food color(optional); 1-2 drops kewra water; 8-10 golden or black raisins or elachi dana

ABOUT Soft and Spongy Gulab Jamun using milk mawa powder RECIPE

Eggless dessert. Gulab Jamun is a traditional Indian dessert prepared in festive occasions . Here is a simple recipe to make soft and utterly delicious gulab jamuns from milk mawa powder and without using any khoya. You can also use milk powder but milk mawa powder adds richness to the dessert.

Ingredients Serving: 4

1/2 cup Milk Mawa Powder
1/4 cup all purpose flour
1/8 tsp Baking Soda
1 tbsp desi ghee or unsalted butter( at room temperature)
Milk to knead the dough( 3 tbsp approximately)
Oil for Deep frying
1 cup sugar
1 Cup water
1/2 tsp Cardamon powder
1/2 tsp edible food color(optional)
1-2 drops kewra water
8-10 golden or black raisins or elachi dana

Instructions

Prepare the dough. In a mixing bowl, combine milk mawa powder, all purpose flour, baking soda.
Add unsalted butter or ghee into the flour. Mix all together lightly with your hand so that the flour is well coated with the unsalted butter. Add milk 1 tbsp at a time and knead the mixture into a smooth dough.
Cover the dough and let it rest for half an hour.While the dough is resting, prepare the sugar syrup.
Combine sugar and water in a pan and cook it on medium heat till the mixture comes to a boil and the sugar is completely dissolved. Add the kewra water, food color and cardamon powder.
Boil the mixture till the syrup reaches half a string consistency. This means if you take the syrup in a ladle and touch with your hands it will be sticky. This syrup is used for Gulab jamun.
Turn off the gas and keep aside the sugar syrup. Make sure the syrup is warm when you dip the fried gulab jamuns.
After the dough has rested well, divide the dough into 8 equal parts. Apply some ghee on your palms and roll them into small dough balls.
Using your thumb, press in the center of the ball and make a shallow well. Insert a raisin into the well and and bring the sides up around it, rolling it into a smooth ball.
Heat sufficient oil in a heavy bottomed pan. Drops a little piece of dough into the oil. If it rises to the top, then the oil is of right temperature for frying the gulab jamuns.
Deep fry the gulab jamuns on medium low heat till it turns golden brown on all sides. Take care not to overcrowd the pan.Take out the fried jamuns on a plate.
Dip the fried gulab jamuns in the warm sugar syrup and leave it undisturbed for atleast 30 minutes. Serve it hot or cold as per your preference.

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