Saucepan@saucepan · Shared this recipeFollowIndian · dessertGulab JamunThis recipe makes soft, berry-sized gulab jamun balls from milk powder, soaked in a rose-cardamom sugar syrup, a classic Indian dessert.total30 minprep10 mincook20 minservings14Original recipe on indianhealthyrecipes.comKeep this recipeAdd a copy of Gulab Jamun 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 ingredientsAndroid is coming soon.Ingredients14 servingsBack to 14 servings1 cup milk powder5 tbsp all-purpose flour ), (maida1 tsp ghee, or oil1 tbsp ghee, or oil for greasing2 tbsp milk ), (use more as needed1 tbsp curd ), (yogurt or ¾ tbsp lemon juice1 large pinch Baking soda, or 1/8 th tspGhee, or oil for deep frying1 tsp pistachios, chopped1.25 ½ cups Sugar1.5 cup water4 pods green cardamom, or ¼ tsp cardamom powder1 tsp rose waterStepsClear checksTap an ingredient or step to check it off.1Step 1: Mix together water, sugar and crushed cardamoms in a pot.2Step 2: Boil the syrup until it turns slightly sticky.3Step 3: Turn off the stove before it goes to a 1 string consistency.4Step 4: If it reaches a 1 string consistency, then add 2 tbsp of water and mix.5Step 5: Add rose water and mix. Set aside to keep it hot.6Step 6: Fluff up the flour in the jar with a fork and then measure correctly.7Step 7: Mix together flour, milk powder and soda in a bowl. Either sieve it or mix uniformly.8Step 8: Add ghee to it. Mix well.9Step 9: In a small bowl, mix together lemon juice or yogurt and 2 tbsp milk.10Step 10: Pour 1.5 tbsp of this to the flour mixture.11Step 11: Begin to bring the flour together to make a dough.12Step 12: If the dough is too dry, add little more milk & curd until you get a smooth dough. Do not add a lot. Use only as needed.13Step 13: The dough turns sticky. Grease your fingers and make a ball.14Step 14: The dough must not be soggy. It must hold the shape well and should be smooth without any cracks.15Step 15: Divide to 14 to 18 equal sized portions. Grease your hands and roll to smooth balls.16Step 16: They must be smooth without any cracks or lines otherwise you will find many cracks on the gulab jamuns. Keep them covered.17Step 17: Heat up the pan with ghee or oil on a medium heat.18Step 18: Also check if the syrup is hot. If it is not hot, heat it up a bit. It must be hot and not very hot.19Step 19: To check the right temp, you can drop a small piece of dough in the oil.20Step 20: It must rise slowly without changing its color.21Step 21: If it rises rapidly then you will need to cool the oil a bit before frying.22Step 22: When the ghee is just medium hot, add the balls.23Step 23: Make sure the oil is not very hot else the gulab jamuns will brown without cooking well.24Step 24: Fry the balls on a medium flame for 1 to 2 mins. Then regulate the flame to low flame & fry until golden. Keep stirring gently to fry them uniformly.25Step 25: Add them to the hot syrup. Allow them to rest for 3 hours and serve.26Step 26: Garnish gulab jamun with chopped pistachios.getsaucepan.com/r/f82e3399-1aa4-4f8b-8103-5aac67d4fa4c · Original: https://www.indianhealthyrecipes.com/gulab-jamun-recipe-using-milk-powder/
