Gulab Jamun is one of the most popular and liked Indian sweet dish. Traditionally they are made with reduced milk( Khoya) but as that takes a hell lot of time and khoya is not easily available in the market, that’s the main reason most of us rely on packed powder from the market and make them, but most of the times they don’t turn tasty or you may go to your favorite sweet shop and get some.
But even those have become too expensive nowadays, so the best thing is to make Gulab jamun at home, Oh, Don’t worry I am not going to put you to the hardship of making them with reduced milk, but make with milk powder.
Gulab Jamun with milk powder are super duper easy to make and the only two tricks to getting them right is a soft dough and frying them over a very low heat. So they get to cook all the way.
So let’s try out this easy recipe of Gulab Jamun with Milk powder.
1 cup of full-fat milk powder
1/4 cup all-purpose flour (plain flour, maida)
2 tbsp ghee, plus extra to grease your hands
⅔ tsp baking powder
Oil, for deep-frying
1 cup full-fat milk (Approx)
finely chopped pistachios
1 cup of sugar, approx 400 gms
2 to 3 pinches saffron strands
1 tsp of rose water or 1 small cup of rose petals.
In a pan add water, rose water or petals and sugar, bring it to boil, keep stirring until the sugar has dissolved and mixture has reached the syrup consistency. Turn off the heat. Set aside.
First of all, add milk powder, flour, and baking powder in a large bowl and stir to mix well. Add the yogurt and most of the milk.
Now with your hands, combine them, until a moist and slightly sticky dough is formed. Add the remaining milk if necessary and set aside.
Divide the dough in half. Cover the one part of dough, so it doesn’t dry out
Grease your palms well with ghee and shape the dough into small tight balls, in the size of ladoos. If you want to explore your creativity, then make them in oval shapes or even heart shape but I have made them simple round shape.
If the dough is too soft to shape, add a little more milk powder.
Now pour oil into a wok or wide saucepan, at least 2 inches deep and place over low heat for 15 minutes.
Now to check if the oil is ready to fry your favorite gulab jamuns, put a tiny ball of the dough into the oil to test. (Be sure, it should only sizzle very slightly)
When ready, add the balls, stirring the oil very delicately, as you put them in.
Cook them for at least 15-20 minutes, keep stirring and turning continuously, until they are a deep golden brown all over. Remove with a slotted spoon and place straight into the syrup.
Remove them once done and dip them straight into the syrup.
Repeat with the remaining dough.
Leave the gulab jamun dipped in the syrup for at least 2 hours, to get the taste and softness.
Your most delicious Gulab Jamun with milk powder are ready, sprinkle some crushed pistachios and serve them hot.