Gulab Jamun From Milk Powder

Gulab Jamun is a popular classic Indian sweet. Jamuns are a pure delight for everyone. Traditionally these are made with Khoya but today I am making these from milk powder. Believe me they will be soft and delicious.

Ingredients:

Sugar Syrup For:

1 Cup Sugar
3 Green Cardamom
1 ½ Cup Water
1-2 Drops of Lemon Juice

For Gulab Jamun:

1 Cup Milk Powder
3 teaspoon Maida
A Small Pinch Baking Soda
1 tablespoon Ghee
2-3 tablespoon Milk
Oil or ghee for deep frying

Instructions:

At First we make sugar syrup. Take sugar, cardamom, water and lemon juice in a pan. Heat it over medium flame. Gently bring to boil and stir. Cook the sugar syrup till it reaches half string consistency. Switch off the flame.

Mix milk powder, maida, baking soda in a mixing bowl. Add 1 tablespoon ghee and mix well. Sprinkle milk and gently mix. Mixture should be soft. Do not over mix or knead the mixture. Grease your palm with oil and make round shaped small balls. Do not make large sized balls because these balls become almost double when frying and soak in syrup. If crack appears, it means mixture is dry. Add few drops of milk and mix well.

Heat the ghee in a pan. When oil is medium hot, lower the flame. Add a small pinch of mixture in oil. If it comes upward immediately without changing its colour, the oil is medium hot and ready for frying. Now slowly drop 3-4 balls from sides of the pan and reduce the flame to low. Gulab Jamun balls have to be stirred with a spoon frequently to get browning.

When gulab jamuns are browned, add them directly into the sugar syrup. Keep them into syrup for at least 2-3 hours. Meantime, they will absorb the syrup and will again get bigger in size and will become softer.

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