Milk Powder Gulab Jamun Recipe
Milk Powder Gulab Jamun is one of the easiest sweets to make when sudden guests arrive or festival vibe hits home. It looks rich and tastes almost same like the traditional khoya jamun. Soft balls made from milk powder dough are fried until golden brown and soaked in sugar syrup. Every bite just melts inside the mouth with that sweet milky flavor.
Servings25 Jamuns
Ingredients
For the sugar syrup
- ¾ cup sugar
- 1 cup water
- 4 strands saffron
- 2 drops rose essence
Instructions
Dough Making:
- Take sooji / rava in bowl, add water to it and keep aside for 10 minutes.
- In a mixing bowl - add milk powder,ghee and oil.
- Mix well with your fingers, don't use your, don't knead just mix with your finger tips for even distribution of oil and ghee. Now add maida.
- Then soaked rava,baking powder.
- Now again mix well with your fingers, now add a tablespoon of milk first if it gathers then don't add more, else add another tablespoon .
- Gather to form a sticky dough, now keep covered with a cloth for 10mins. After 10mins you will have a dough.
Making Sugar Syrup:
- To make the sugar syrup : Take sugar, water and saffron in a pan mix well.
- Then heat it up and let it boil for at least 10-12 minutes in medium flame. It may take some time so meanwhile you can continue making the jamun balls.
- Stir the syrup in between. When the sugar syrup starts turning sticky switch off.
- The syrup should be sticky and the consistency should look like oil, add rose essence, switch off and set aside.
Jamun Making:
- Now roughly pinch the dough and keep in a separate plate.
- Roll smoothly without any cracks. Don't apply pressure while rolling and also don't roll them tight, the balls should be smooth. The jamuns will grow in size so make small sized balls.
- Heat oil in a kadai not smoking hot, just hot enough to fry, - when you put a small pinch it will should immediately come up with changing color that's the right stage.
- When oil is hot, keep in medium low flame drop few jamuns (may be 3-4) at a time, roll the jamuns with a ladle when its getting cooked in the oil for even cooking and coloring.
- Fry in low flame till golden brown. Drain in tissue and immediately add it to warm sugar syrup.
- Cover and let it rest for 2 hours for the jamuns to absorb the sugar syrup well.
- Garnish Milk Powder Gulab Jamun with any nuts of your choice.
Notes
- Dough Texture – The dough has be soft and little bit sticky, it should not be too dry. If it looks dry, sprinkle few drops of milk and mix it again gently.
- Do Not Over knead – I only mix gently using fingers. If you knead too much, jamuns will turn bit hard after frying.
- Oil Temperature – Keep oil hot but not smoking. Drop a small piece first to check, it should come up slowly without changing color very fast.
- Sugar Syrup Consistency – The syrup should be little sticky like oil, not string consistency. Warm syrup helps jamuns to absorb well and stay juicy.
- Resting Time – Always soak jamuns for 2 to 3 hours before serving. It makes them turn fully soft and juicy when you eat.
Nutrition Facts
Milk Powder Gulab Jamun Recipe
Amount Per Serving (25 g)
Calories 57
Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Trans Fat 0.001g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 6mg2%
Sodium 24mg1%
Potassium 75mg2%
Carbohydrates 8g3%
Fiber 0.1g0%
Sugar 8g9%
Protein 1g2%
Vitamin A 50IU1%
Vitamin C 1mg1%
Calcium 51mg5%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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