Nectarous Gulab Jamuns | Gulab Jamun Recipe with Milk Powder

Nectarous Gulab Jamuns | Gulab Jamun Recipe with Milk Powder

Prep time:15 minutes

Cooking Time:30 minutes

Total Time:45 minutes

Servings:6

The moment these luscious Gulab Jamuns  are on your tongue,  a nectar like taste looms over you. The best made Gulab Jamuns are those which are spongy and juicy. Gulab Jamuns is a traditional Indian sweet bound to have its presence on  almost any cultural, traditional or social occasion. The Jamuns or fried dumplings are made of Khoya or milk powder and all purpose flour.  Whenever I plan for a party, gulab jamuns are a MUST on the menu. Nowadays some fusion desserts are in trend using  Gulab Jamuns. Let's keep this topic for later. To begin with let's  get the basics clear first. 

Video Recipe:

Ingredients:

FOR JAMUN:

• 3 heaped  tablespoon milk powder
• 1 heaped tablespoon all purpose flour
• a pinch of baking soda
• 1 tablespoon melted butter
• milk to form dough

FOR SYRUP:

• 1 cup sugar
• 1.5 cup water
• 1 teaspoon cardamom powder
• 1 tablespoon rose water
• 5-7 saffron strands

Method:

SUGAR SYRUP :

1. Take sugar and water in a saucepan and bring to gentle boil. Add saffron and cardamom powder. 
   
2. Let it simmer for a few minutes. Switch off flame.
3. Add rose water  to the syrup. 
   
4. Cover and keep aside.
   

FOR GULAB JAMUNS:

1. In a wide pan, combine milk powder, all purpose flour, baking soda and butter.
   
2. Mix lightly. You will get a crumbly texture.
   
3. Pour milk, a teaspoon at a time , combine to make a dough. Do not knead lest the Jamuns will turn out hard. if you get the right consistency in this step, success is all yours.  
   
   
   
   
4. In the meanwhile take oil in a kadai and heat  on medium to low flame. 
5. To continue - Grease palms and make balls from the dough. Remember ...... the Jamuns will swell upon absorbing the sugar syrup, so shape the Jamuns likewise. 
6. Make the Jamuns in batches. For the first batch, form 6-8 Jamuns. Roll them really well with your  palms to form smooth  Jamuns .
   
7. Gently slide one Jamun in the hot oil. If you hear the oil softly sizzling around the Jamun, you can proceed to slide the other Jamuns into the kadai. Deep fry them on low to medium flame. Patience is required throughout this step. At first the Jamuns will sink to the bottom, soon they will start to swell a bit and start floating and dancing in the oil. You can take a sigh of relief!  All's well ..... 
8. Gently tap and turn the Jamuns so that they brown consistently all over
9. When they are just brown enough,  take them out from the oil and keep aside for sometime. 
   
10. Proceed in the same way for the next batch.
11. Gently plunge these Jamuns into the warm  sugar syrup. Keep them covered. Let the syrup seep into  Gulab Jamuns. Keep them on really low flame for 5 minutes. Do not overheat otherwise the gulab jamuns will start to split
    
    
    
12. Turn off flame and leave undisturbed for 3-4 hours .
    
13. Serve and enjoy. 
    
14. Gulab jamuns can be stored in the refrigerator for 2 weeks or more. Warm them before consuming. 
    
15. This would yield about 15-18 Gulab Jamuns- enough for around 6 people.

Tips:

Add only a pinch of baking soda.

To make really soft Gulab Jamuns, let the jamuns simmer in the syrup for 5 minutes . Do not let them simmer more than that, they may just split or become overly soft

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