Saucepan@saucepan · Shared this recipeFollowSouth Asian · dessertGulab Jamun with Milk PowderA quick and foolproof South Asian dessert of soft milk powder dough balls fried and soaked in a rose and cardamom flavored sugar syrup.total35 minprep15 mincook20 minservings16Original recipe on butteroverbae.comKeep this recipeAdd a copy of Gulab Jamun with Milk Powder to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredients Print photoAndroid is coming soon.Ingredients16 servingsBack to 16 servings2 cup water1.75 cup sugar3 green cardamoms, choti elaichi1 tbsp rose water, optionalA pinch of yellow food coloring, optional1 cup full fat milk powder, 100 gm1 large egg - cold, 54 gm1 tbsp ghee, clarified butter1 tsp white flour, maida1 tbsp semolina, suji1 tbsp thick yogurt, cold1 tsp baking powderA pinch of cardamom powder ), elaichi powder (optionalOil or ghee for deep frying2 saucepans or pots, wide and deep, one to hold sugar syrup, and the other for deep frying balls.StepsClear checksTap an ingredient or step to check it off.1Step 1: MILK BALLS2Step 2: In a wide bowl, add all the dry ingredients for the balls, preferably passed through a sieve.3Step 3: Mix all the dry ingredients together with a spoon.4Step 4: Make a well in the center of the bowl, add ghee, yogurt and egg.5Step 5: Use a spatula or the back of a spoon to 'knead' the ingredients together. You can also use your hands if you like, but the finished dough is going to be super sticky and wet.6Step 6: Once the dough is ready, cover the dough and refrigerate for 10 mins.7Step 7: Bring out the rest dough and take heaped teaspoons to make small dough balls. Grease your hands if the dough is still sticky.8Step 8: Roll out all dough balls and place on plate, make 1 or 2 small tester balls as well. Set aside.9Step 9: SUGAR SYRUP10Step 10: In a wide pot or sauce pan, add all the ingredients for sugar syrup and cook at medium flame till the sugar dissolves.11Step 11: Once the sugar dissolves, reduce the heat to lowest possible, and let the syrup simmer, while you fry the milk balls.12Step 12: COOKING the gulab jamuns13Step 13: In another large wide saucepan add oil or ghee enough to be an inch deep in the pan.14Step 14: Turn on the flame/heat and once the oil is warm, reduce the heat to low.15Step 15: Do a test run, add a small milk ball in the oil. It should sink and slowly rise up without getting scorch mark from the bottom. If it turns brown immediately, your oil is too hot.16Step 16: Add all the balls into the pan.17Step 17: Use a wooden spoon and stir the oil in the centre of the pot creating a whirlpool effect, without touching the balls, to keep them rotating in the pot.18Step 18: When the gulab jamuns stop expanding, use the spoon to constantly move the balls around for even browning. This should take 3 to 5 mins.19Step 19: After the gulab jamuns turn golden brown, use a skimmer to move the balls and directly into the sugar syrup (which is still simmering at a low flame).20Step 20: After adding all the gulab jamuns to the sugar syrup, turn up the heat till the syrup starts bubbling. Cover the pot and let the gulab jamuns cook in the syrup for 5 mins.21Step 21: Reduce flame after 5 mins to low and let the balls simmer for another 10 mins.22Step 22: Turn off flame and let the balls cool down a little.23Step 23: Serve warm, garnished with chopped nuts and rose petals.getsaucepan.com/r/813b3ff9-235e-4add-995a-5a9c6076f7b0 · Original: https://butteroverbae.com/gulab-jamun-with-milk-powder/
