Sharing the recipe of Traditional Indian Dessert – Gulab Jamun. Prepared with milk powder, this recipe is super easy to prepare.
Recipe Tags
Festive Fun
Egg-free
Easy
Diwali
Indian
Frying
Dessert
Ingredients Serving: 5
1/2 cup milk powder
1 tbsp All Purpose Flour – Maida
A pinch of baking soda
1 tbsp ghee
2 tbsp Milk
Oil for Deep frying
For sugar syrup
3-4 green cardamons
1.5 cups water
1-2 drops of lemon juice
Instructions
Prepare syrup by mixing all the ingredients of Sugar Syrup together.
Heat it over medium flame for 7-8 mins till it reaches 1/2 string consistency.[Lemon juice is added to prevent it from solidifying]
Switch off the gas and let it rest.
Now for Gulab Jamuns, mix Milk powder, Maida and Baking powder well with spoon.
Add ghee and mix well with finger tips for even mixture.
Add milk and keep mixing lightly.Don’t over mix.
If you will overmix, Gulab Jamun will turn dense and will not absorb the sugar syrup.
If you find it little sticky, use few drops of ghee to cover up.
Now once the dough is ready, make 9-10 coin sized balls out of it. [Always remember, that these balls will increase to double of it’s size after they will be dipped in sugar syrup]
Use ghee on your palms and make crack free smooth balls. If crack appears, means mixture is dry. Sprinkle few drops of milk and make balls again.
Put ghee on sim flame. Once it turns little warm, put your Gulab Jamun balls and fry them in 2-3 batches. Make sure that oil is not very hot as you have to deep fry the balls and also have to retain the color and flavor.
Once done, take them out on kitchen napkin to absorb extra oil.
Dip them in sugar syrup and let them rest for minimum 2 hrs or overnight. You will notice the increase in size.
Serve warm and win the laurels! :)
Reviews (2)  
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Prepare syrup by mixing all the ingredients of Sugar Syrup together.
Heat it over medium flame for 7-8 mins till it reaches 1/2 string consistency.[Lemon juice is added to prevent it from solidifying]
Switch off the gas and let it rest.
Now for Gulab Jamuns, mix Milk powder, Maida and Baking powder well with spoon.
Add ghee and mix well with finger tips for even mixture.
Add milk and keep mixing lightly.Don’t over mix.
If you will overmix, Gulab Jamun will turn dense and will not absorb the sugar syrup.
If you find it little sticky, use few drops of ghee to cover up.
Now once the dough is ready, make 9-10 coin sized balls out of it. [Always remember, that these balls will increase to double of it’s size after they will be dipped in sugar syrup]
Use ghee on your palms and make crack free smooth balls. If crack appears, means mixture is dry. Sprinkle few drops of milk and make balls again.
Put ghee on sim flame. Once it turns little warm, put your Gulab Jamun balls and fry them in 2-3 batches. Make sure that oil is not very hot as you have to deep fry the balls and also have to retain the color and flavor.
Once done, take them out on kitchen napkin to absorb extra oil.
Dip them in sugar syrup and let them rest for minimum 2 hrs or overnight. You will notice the increase in size.
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