So, if you want to make Gulab Jamun faster, here is a surefire method that I’ve published in this post. This Gulab Jamun With Milk Powder is a cheat’s version that tastes just as nice. If you don’t have any khoya, paneer, or chenna on hand, this recipe will help. Making a nice batch of this renowned Indian mithai (sweet) at home requires only milk powder, curd (yogurt), sugar, and water.
About Gulab Jamun with Milk Powder
In the magical realm of Indian sweets, where traditions meet innovation, the Gulab Jamun With Milk Powder is a renowned variant of the classic mithai, providing a speedier and equally delightful alternative to this iconic dish.
The base of this Gulab Jamun With Milk Powder is plainly milk powder, which, when combined with all-purpose flour, ghee, and curd, makes a soft, malleable dough.
This dough is carefully kneaded until smooth, then molded into small, round balls with no splits for the right texture. To produce these, the dough must be of the proper texture.
Once you’ve accomplished that, making them is a breeze, and you won’t even need to go to the market to buy them.
As these balls or jamuns are gently fried in oil, they turn a gorgeous golden brown, with the surfaces crisping up and the insides remaining soft and spongy.
The key to great gulab jamuns is to fry them patiently over medium heat, allowing them to cook evenly and create their distinct color and flavor.
After frying, the Gulab Jamun With Milk Powder is instantly immersed in a warm, aromatic sugar syrup laced with cardamom, saffron, and chopped pistachios.
The syrup pours into the fried balls, adding sweetness and making them irresistibly moist and juicy.
The metamorphosis is magical: what begins as simple ingredients transforms into a delectable sweet that melts in your mouth with each bite.
The milk powder provides the gulab jamuns a delicate and light texture, as well as a rich flavor and syrupy deliciousness that is unrivaled.
Milk Powder With Gulab Jamun, whether warm or at room temperature, is a festive dessert that adds delight to any occasion.
Whether savored during festivities, festivals, or as a sweet finish to a meal, these gulab jamuns embody the spirit of Indian mithai, providing a taste of tradition with a contemporary twist.
How to make Gulab Jamun With Milk Powder
Make Sugar Syrup
1. Combine 1.5 cups sugar, 1 cup water, ½ teaspoon green cardamom powder, and 12-15 saffron strands in a pan and heat.
2. Bring gently to a boil, stirring occasionally.
3. Add 1 tablespoon of chopped pistachios. Make a thick syrup and remove from heat before the sugar solution achieves a thread-like consistency.
Adding pistachios is optional, although the syrup tastes better with these nuts.
You can simmer the sugar syrup until it has a half-string consistency. If the sugar syrup crystallizes while cooling, add 2 to 3 tablespoons water and warm it again.
Make Milk Powder Dough
4. Combine 1 cup milk powder, ¼ cup all-purpose flour, baking soda, and salt (optional) in a mixing dish.
Combine 1 teaspoon oil or ½ teaspoon ghee with 1 to 2 tablespoons of fresh curd (yogurt).
5. Combine everything lightly. If the mixture appears to be too dry, add some additional curd. Do not overmix or knead. You do not want gluten to form. Just mixing well is sufficient.
All-purpose flour is used to bind the mixture. If gluten forms, the dough balls become solid and do not absorb any of the sugar syrup, resulting in a hard jamun.
6. The mixture will be sticky, but smooth. Apply oil to your palms and form little balls from the dough.
When fried, these dough balls virtually double in size, and they also expand when soaked in sugar syrup. So don’t make huge balls.
The dough balls should be smooth and without cracks. They should be smooth. If there are cracks, add 1 or 2 teaspoons of curd or milk to the dough and proceed to form the balls. Once finished, cover the balls with a dish towel.
Fry dough balls
7. Heat the oil for deep frying in a kadai or pan. Reduce the heat once the oil has reached medium heat. Add a tiny ball to the oil. The ball should gradually rise to the top from the bottom.
If it does not rise, the oil is not heated sufficiently. Whereas rising swiftly and turning brown soon indicates that the oil is too hot to fry in.
If it does not crack or shatter while frying, you are OK to proceed. If it cracks, add 1 or 2 teaspoons flour to the dough and shape the balls again.
In an ideal instance, the dough ball should not crack, rise slowly to the top, and not brown too soon.
8. When the oil is hot enough, add 3 to 4 balls or more, depending on the size of your kadai or pan.
Turn the balls over with a slotted spoon once the sides that come into contact with the oil have turned light or golden. Keep in mind that the balls need to be stirred often with a slotted spoon to ensure even browning.
But be careful because there is hot oil in the pan. The balls should not be browned too soon. They also need to be cooked from the inside.
9. Continue spinning until they turn gold. If the oil becomes chilly, do not fry the balls. Raise the temperature and then fry.
Otherwise, they will form a hard, crispy, thick crust when fried in less heated oil and will not absorb the sugar syrup. Additionally, they will absorb a lot of oil.
Soak In Sugar Syrup
10. When the balls are evenly golden and toasted, remove them with a slotted spatula and immediately place them in the prepared sugar syrup. Leave them in the sugar syrup for at least 1 to 2 hours before serving.
This is done so that they absorb the sugar syrup, making them soft and sweet. That is why gulab jamun are constantly steeped in sugar syrup at mithai stores.
If the jamuns do not seem to be soaking up the sugar syrup, reheat the entire sugar syrup with the jamuns on the burner for a few minutes. Cover and set away. Do not heat them; instead, warm them.
11. Gulab Jamun with Milk Powder can be served both warm and cold.
If they are room temperature, reheat them in the microwave before serving with sugar syrup and pistachios or almond slices.
FAQ:
What is gulab jamun?
Gulab Jamun is a popular Indian delicacy composed of fried dough balls drenched in sugar syrup. The dough is frequently produced with components such as khoya (milk solids) or milk powder.
What are the components needed to make Gulab Jamun with milk powder?
Milk powder, all-purpose flour, baking soda, ghee (clarified butter), milk, cardamom, sugar, and water are all essential ingredients for the syrup. Saffron or rose water can be added to enhance the flavor.
How can I make sugar syrup for Gulab Jamun?
Boil sugar and water together in a 1:1 ratio until the sugar melts. To make the syrup more aromatic, add cardamom, saffron, or rose water. Keep the syrup warm but not too hot while soaking the fried Gulab Jamuns.
What is the proper consistency for the dough?
The dough should feel soft and slightly sticky. If the mixture is too dry, add a little milk; if it is too sticky, sprinkle with flour. To avoid hard Gulab Jamuns, knead the dough gently without overworking it.
How do you fry Gulab Jamuns perfectly?
Fry the Gulab Jamuns on a low to medium heat until they are golden brown. Frying at high temperatures may cause them to brown too quickly on the outside while remaining uncooked on the inside.
How long should the Gulab Jamuns soak in syrup?
Let the fried Gulab Jamuns marinate in the warm sugar syrup for at least 1-2 hours. This allows them to absorb the syrup completely, making them soft and juicy.
Can I prepare Gulab Jamun in advance?
Yes, Gulab Jamun can be prepared a day or two in advance. Refrigerate them in the syrup, then gently reheat them before serving.
What are some common concerns when making Gulab Jamun using Milk Powder?
Cracking: If the dough is excessively dry, it may crack. If needed, add a bit extra milk.
Hard texture: Overkneading the dough or frying it at high temperatures might cause it to harden. Knead gently and cook over low heat.
Gulab Jamuns do not absorb syrup that is excessively thick or cold. Ensure that the syrup is heated and of the proper consistency.
Can I add fillings to Gulab Jamun?
Yes, you may load the dough with chopped almonds, raisins, or even little chunks of chocolate before rolling it into balls for a tasty variety.
Is Gulab Jamun with Milk Powder Gluten-Free?
Traditional Gulab Jamun uses all-purpose flour, which is not gluten-free. You can use gluten-free flour as an alternative, but the texture may vary somewhat.
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