Milk Powder Gulab Jamun at Home | Khoya Gulab Jamun
Delicious Homemade Gulab Jamun : A Sweet and Simple Indian Dessert
Gulab Jamun, a beloved Indian dessert, holds its origins in India. The name "Gulab Jamun" is derived from two words, "Gulab," which means "rose," and "Jamun," which refers to a fruit with a similar size and shape to these delectable dumplings. This sweet treat has a long and rich history, with its roots tracing back to medieval India. Over time, it has evolved and become an integral part of Indian cuisine, often enjoyed during celebrations, festivals, and special occasions. The deep-fried, syrup-soaked dumplings symbolize the essence of sweetness and warmth that is at the heart of Indian hospitality and culture. In India, Gulab Jamun has become an integral part of various celebrations, from festivals to weddings, and is loved for its melt-in-the-mouth texture and the sweet, fragrant syrup it's soaked in. Gulab Jamun kaise banta hai aur Gulab Jamun kaise banaen, yeh dono sawalon ka jawab yahan miljayega - Gulab Jamun mithai jo aap asani se ghar pe tayyar kar sakte hain!
Servings: This Gulab Jamun recipe with Milk Powder/khoya typically yields around 20-25 Gulab Jamun balls, depending on the size you make them.
Preparation Time: The total preparation time for this recipe, including making the dough, frying the Gulab Jamun, and allowing them to soak in the sugar syrup, is approximately 1.5 to 2 hours.
Ingredients:
For the Milk Powder Gulab Jamun Balls:
- 1 cup milk powder
- 1/4 cup maida (all-purpose flour)
- 1/4 teaspoon baking soda
- 2 tablespoons ghee (clarified butter)
- A pinch of cardamom powder
- 3-4 tablespoons milk (approximately)
- Oil or ghee for deep frying
- 1 cup sugar
- 1 cup water
- A few saffron strands (optional)
- 1/2 teaspoon rose water (optional)
Prepare the Sugar Syrup:
* In a saucepan, add sugar and water. Bring it to a boil and let it simmer for about 5-7 minutes until the sugar dissolves, and you get a slightly sticky syrup. Do not attain any string consistency.
* If using saffron strands and rose water, add them to the syrup. Stir well and then remove the syrup from heat. Keep it warm.
* In a mixing bowl, combine milk powder, maida (all-purpose flour), baking soda, cardamom powder, and ghee.
* Add the milk gradually, a little at a time, and knead the mixture until it transforms into a soft and smooth dough. The dough should be soft but not sticky. If it's too dry, you can add a little more milk.
* Divide the dough into small, equal-sized portions and roll them into smooth, crack-free balls. Make sure there are no cracks in the dough, as cracks can make the Gulab Jamun break when you fry them.
Heat Oil/Ghee:
* Put oil or ghee in a deep, thick-bottomed pan and heat it on medium-low. Be careful not to make it too hot, as that can make the Gulab Jamun brown too fast on the outside and not cook properly on the inside.
Fry the Gulab Jamun:
* Gently slide the prepared Gulab Jamun balls into the hot oil one by one. Fry them in batches, do not overcrowd the pan.
* Fry the Gulab Jamun on low to medium heat, continuously turning them, until they are evenly golden brown. This should take about 5-7 minutes. The Gulab Jamun will expand in size as they fry.
Soak in Sugar Syrup:
* Once the Gulab Jamun balls are golden brown, remove them from the oil and drain excess oil by placing them on a paper towel.
* Transfer the hot Gulab Jamun into the warm sugar syrup. Let them soak for at least 1-2 hours, allowing the Gulab Jamun to absorb the syrup and become soft and sweet.
Serve:
* Homemade Milk Powder Gulab Jamun is now ready to be served. You can have them when they're still warm or when they've cooled down to room temperature.
For the Khoya Gulab Jamun Balls:
Ingredients:
For Gulab Jamun Balls:- 200g Khoya (Mawa)
- 4 tbsp All-Purpose Flour (Maida)
- 1/4 tsp Baking Soda
- A pinch of Cardamom Powder
- A few saffron strands (optional)
- 2-3 tbsp Milk (for kneading)
- 1 cup Sugar
- 1 cup Water
- A few drops of Lemon Juice
- A pinch of Cardamom Powder
- A few Saffron Strands
For Frying:
Prepare the Sugar Syrup:
* In a saucepan, combine sugar and water. Add a few drops of lemon juice to prevent crystallization. Stir well and bring it to a boil. Simmer for about 5-7 minutes until you get a slightly sticky syrup.
* Add a pinch of cardamom powder and saffron strands (if using). Set aside.
- Ghee or Oil for deep frying
Prepare the Sugar Syrup:
* In a saucepan, combine sugar and water. Add a few drops of lemon juice to prevent crystallization. Stir well and bring it to a boil. Simmer for about 5-7 minutes until you get a slightly sticky syrup.
* Add a pinch of cardamom powder and saffron strands (if using). Set aside.
Prepare the Gulab Jamun Dough:
* In a mixing bowl, crumble the khoya and add all-purpose flour, baking soda, and a pinch of cardamom powder.
* Gradually add 2-3 tablespoons of milk to the mixture and knead it into a soft and smooth dough. The dough should be soft but not sticky. Add a little more milk if dough is too dry.
* In a mixing bowl, crumble the khoya and add all-purpose flour, baking soda, and a pinch of cardamom powder.
* Gradually add 2-3 tablespoons of milk to the mixture and knead it into a soft and smooth dough. The dough should be soft but not sticky. Add a little more milk if dough is too dry.
Make Gulab Jamun Balls:
* Divide the dough into small, equal-sized portions and roll them into smooth, crack-free balls. Make sure there are no cracks in the dough, as cracks can make the Gulab Jamun break when you fry them.
Heat Ghee/Oil:
* Heat ghee or oil in a deep, heavy-bottomed pan over medium-low heat. Make sure it's not too hot.
* Divide the dough into small, equal-sized portions and roll them into smooth, crack-free balls. Make sure there are no cracks in the dough, as cracks can make the Gulab Jamun break when you fry them.
Heat Ghee/Oil:
* Heat ghee or oil in a deep, heavy-bottomed pan over medium-low heat. Make sure it's not too hot.
Fry the Gulab Jamun:
* Gently slide the prepared Gulab Jamun balls into the hot ghee/oil one by one. Fry them in batches, ensuring not to overcrowd the pan.
* Fry on low to medium heat, continuously turning them until they are evenly golden brown. This should take about 5-7 minutes. The Gulab Jamun will expand in size as they fry.
* Gently slide the prepared Gulab Jamun balls into the hot ghee/oil one by one. Fry them in batches, ensuring not to overcrowd the pan.
* Fry on low to medium heat, continuously turning them until they are evenly golden brown. This should take about 5-7 minutes. The Gulab Jamun will expand in size as they fry.
Soak in Sugar Syrup:
* Once the Gulab Jamun balls are golden brown, remove them from the ghee/oil and drain excess oil by placing them on a paper towel.
* Immediately transfer the hot Gulab Jamun into the warm sugar syrup. Let them soak for at least 1-2 hours, allowing the Gulab Jamun to absorb the syrup and become soft and sweet.
Serve:
* Your homemade Gulab Jamun with Khoya is now ready to be served. Enjoy these melt-in-the-mouth sweet treats!
* Once the Gulab Jamun balls are golden brown, remove them from the ghee/oil and drain excess oil by placing them on a paper towel.
* Immediately transfer the hot Gulab Jamun into the warm sugar syrup. Let them soak for at least 1-2 hours, allowing the Gulab Jamun to absorb the syrup and become soft and sweet.
Serve:
* Your homemade Gulab Jamun with Khoya is now ready to be served. Enjoy these melt-in-the-mouth sweet treats!
Tip:
Take your Khoya/Milk Powder Gulab Jamun experience to the next level by serving these warm, syrup-soaked delights with a scoop of creamy vanilla ice cream – the perfect sweet and cold complement to this Indian dessert classic!
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