How to Make Delicious Gulab Jamun With Milk Powder

Delicious Gulab Jamun With Milk Powder

Delicious Gulab Jamun With Milk Powder gulab jamun recipe | gulab jamun with milk powder recipe with a detailed photo and video recipe. basically, a sweet Indian dessert recipe prepared with milk powder and sugar syrup. it is also served with vanilla ice cream which makes it cold and hot sweet dessert recipe.

gulab jamun with milk powder recipe with step by step photo and video recipe. gulab jamoon is dessert recipe prepared from milk solids which are then dipped in hot sugar syrup. traditionally, it is prepared from milk khoya, however, there are several other easy variations as well. one such variation is preparing with easily available milk powder. gulab jamun can also be prepared khoya and with instant gulab jamun mix too.

Ingredients

for sugar syrup

• 1 cup sugar
• 1 cup water
• 3 cardamom, powdered
• 1 tbsp lemon juice

for gulab jamun

• 9 tbsp milk powder
• 3½ tbsp maida / all-purpose flour / plain flour
• 1 tbsp rava / semolina / sooji
• pinch of baking soda
• 1 tsp lemon juice
• 1 tsp ghee / clarified butter
• 4-5 tbsp milk, warm

Instructions ( 1 cup =255 ml)

sugar syrup recipe

1. firstly, in a wide pan take 1 cup of sugar.
2. further, to that add 1 cup of water and get to a boil.
3. then simmer for 4 minutes till the sugar syrup turns slightly sticky.
4. now add cardamom powder.
5. also, add lemon juice to stop crystallization process.
6. cover and keep aside.

How to Make

1. firstly in a large mixing bowl take milk powder.
2. further, to that add maida and rava.
3. then add a pinch of baking soda
4. also add ghee, lemon juice and crumble well.
5. slowly add milk little by little and knead well.
6. knead to a smooth and soft dough.
7. furthermore, make small balls greasing ghee to hands.
8. make sure there are no cracks in balls. else there are chances for gulab jamun to break while frying.
9. heat the ghee on low flame and when the ghee is moderately hot, fry the jamuns.
10. fry the balls on low flame stirring in between.
11. fry till the balls turn golden brown.
12. immediately, drop the hot jamuns into the hot sugar syrup.
13. cover the lid and rest for 2 hours. the flame should be turned off.
14. finally, the jamuns have doubled in size.

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