Traditionally ghee is used to fry them. Take out the fried gulab jamun and place on plate with napkin paper. Put flour and powdered milk into a bowl with all spices and ginger. After sugar dissolves and the syrup comes to a boil, it will soon become sticky. Within 6-7 mins mawa will get soft. Be gentle in handling the dough. 1. They must be smooth without any cracks or lines otherwise you will find many cracks on the gulab jamuns. 2. Slowly add 1 cup milk to the mixture. If it is below the sticky stage (means watery) the jamuns will turn soggy, may break and not remain firm in shape. The jamuns had crumbly texture with much cracks, so I continued to add milk for moisture. Soak them for about 3 hours before serving. The sticky stage is achieved prior to reaching a single string consistency. For the gulab jamun: Sift the milk powder, flour and baking soda together in a large bowl. Please follow the recipe as is without any changes to get it right. Preparing gulab jamun dough balls. 1 ¼ cups milk; oil for frying; Sugar Mixture or Phag. While frying they will increase in size, so provide them enough space in the pan. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. I have not tried it that way any time. Continue frying and removing the fried ones to a colander. So you may need more than mentioned in the recipe. Allow them to rest for 3 hours and serve. While the syrup was simmering, heat the ghee/oil in a pan on medium-low heat for frying. Gulab jamun recipe with powdered milk, step by step recipe with detailed pictures. 4. Tried it and taste was spot on. I used four tablespoons of milk to make dough of perfect consistency. add in cold butter and “rub” into flour mixture until it reaches a sandy consistency. Check again. The dough turns slightly sticky and refuses to leave the fingers. You can also use milk instead of cream. Yes I have a picture of the milk powder in the post. Check if the oil is hot by gently sliding a small piece of dough. Mix them well. When they turn golden, take them off the pan using a deep fry skimmer or a strainer. Now add in the milk as batches, gently mix and make a soft dough. 2. Then mix them up very well or sieve it. Leave it on the stove. Place gulab jamun in a large bowl and pour syrup over them. In that case, add little water and stir. It must hold the shape well and should be smooth without any cracks. Hi © 2012 - 2020 - Swasthi's Recipes. It’s easy to make instant khoya from milk powder using heavy cream. To make the gulab jamun, grind the cardamom and sugar with a pestle and mortar. I eventually got Amma's recipe from my older sister. Indian sweet, gulab jamun is a deep-fried sweet ball, contains khoa(or mawa)/powdered milk (or dairy whitener), maida(or all-purpose flour), suji/semolina/rava, milk, ghee, and cardamom/ elaichi powder, little sugar, and baking soda. Sugar syrup should be apt for gulab jamun else gulab jamun will not get the apt sweetness. With light hands, roll the dough to smooth crack-free balls in between your palms. The content is copyrighted to SWASTHI'S and may not be reproduced in any form. I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. Switch off. Step 7. Measure the dry and wet ingredients correctly and set aside. By swasthi , on May 19, 2020, 246 Comments, Jump to Recipe. The dough turns sticky. 4. After 1-2 minutes, put in sugar syrup. I used up full 2 tbsp of it. In a large mixing bowl take milk powder. If the dough is too dry, add little more milk & curd until you get a smooth dough. And make balls from the dough and fry it … Avoid using a cast iron pot for the syrup. https://foodviva.com/indian-recipes/gulab-jamun-gits-ready-mix They are soft and spongy milk … Milk powder is dry milk also known as instant milk. I used cream to make my jamuns rich in taste. 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