Dec 23, 2014

Gulab Jamun Recipe / Gulab Jamun with Milk Powder


Yay..It is jamun time..I can never stop making jamuns, they are like super cute and super tasty ones for any occasions. Fried milk balls soaked in a rose, cardamom and saffron scented syrup is the ellaborate description for jamuns.

Similar Recipes,
Bread Jamun
Khoya Jamun
Kala Jamun


Now this is a no fuss jamun recipe which is made easily with milk powder. It is so easy to make and taste just divine. You just need a handful of ingredients to make this jamun. I made this jamuns just today morning and posting it now, so see how quick it is..


These jamuns soaks up the syrup beautifully and gets so soft. Loved it to the core..I have one more version which is made with paneer will share it soon.


You can add any nuts to the syrup while serving, pista, cashews and almonds taste good..


Hope you will try this out and let me know how it turns out for you..


Preparation Time : 5 mins
Cooking Time : 15 mins
Resting Time : 2 hours
Makes : 15 to 20 small jamuns

Ingredients:

Milk Powder -  1 cup (I used everyday)
All Purpose Flour / Maida - 3 tblspn
Baking Soda  a pinch
Ghee / Clarified Butter - 1 tsp
Salt a pinch
Curd / Yogurt - 2 tblspn ( You can use milk too)
Oil or Ghee for Deep frying

For Syrup:
Sugar - 1.5 cup
Water - 2 cup
Cardamom Powder - 1 tsp ( I used 4 cardamom pods)
Rose Water - few drops
Saffron a big pinch

(My 1 cup measures 240 ml)

Method:

In a sifted, add in flour, milk powder, salt and baking soda. Sieve them together.

Now take this in a bowl, add in ghee and curd. Knead it to a soft sticky dough. Add more curd if needed. Let the dough rest for 5 mins while you make the syrup.

Take sugar and water in a sauce pan, bring it to boil. Simmer it for 5 to 8 mins till it gets little sticky. Dont need for the syrup to reach 1 string.

Now add in cardamom powder, saffron and rose essence. Mix well. 

Take small portion of dough and shape it into smooth balls. The balls should be very smooth without any cracks.

Now heat oil or ghee for deep frying.Drop the jamuns in and fry till golden. The oil should be on low, when you drop a jamun ball in, the ball should first sink to the bottom then slowly rise to the top.

Drain and drop into hot syrup (you can reheat the syrup till it is hot and then drop the jamun in). Cover and let them soak for 2 hours.

Serve.

Pictorial:
Take all your ingredients

Sieve milk powder

with some maida

salt and baking soda

sieve it well

Take it in a bowl

add in a tsp of ghee

add in curd

knead it to a soft sticky dough..Let the dough
rest for 5 mins

While the dough is resting, make syrup..
Take sugar in a sauce pan

Pour in water

heat it up

bring it to a boil and boil it for 5 mins

Add in cardamom pods

and simmer for 2 more mins till it gets little sticky..

Add in saffron

and some rose essence

syrup done..Set aside till you  fry the jamuns
take small portion of dough

roll it into a smooth ball

there shouldn't be any cracks in this

Heat oil or ghee for deep frying

for testing drop a ball in

the ball should sink in first, then slowly rise to top..
That is the right temp

now drop few more balls

fry them on low heat till it gets golden

now it is golden

drain them

The syrup should be hot when you drop the jamuns in..
So reheat the syrup till it is bubbly and drop the jamuns in

drop jamuns in and soak them for 2 hours

ta da

enjoy



52 comments:

  1. Hai aarthi
    u specified tht we cn use milk instead of yogurt.....how much milk shud b used???

    ReplyDelete
  2. Arthi you are doing a wonderful job! God bless you dear. Thanks for all the lovely recipies.

    ReplyDelete
  3. Wow..looks so yummy 😋.I wll surely try it..can u plz tell the measurement of milk powder maida nd sugar in gram...

    ReplyDelete
  4. Arthy can milk powder b replaced by milk? If yes, whts d measurements

    ReplyDelete
  5. Arthi can we replace milk powder wid milk?? Measurements?

    ReplyDelete
  6. @ReemSame amount of milk should be used

    ReplyDelete
  7. Hey i tried dis... but it became really hard... can u plz tell me wat to do... i followed ur instruction ... still.... plzz help...

    ReplyDelete
  8. @AnonymousI think u must have over fried it, so it has turned hard. Or you must have kneaded it too much.

    ReplyDelete
    Replies
    1. Oh.... i will try it again... thank u...

      Delete
  9. Aarthi thanx for so many wonderful recipes...u wil definitely make me a hidden chef

    ReplyDelete
  10. hello plz tell how to make cream puff pastry

    ReplyDelete
  11. U have done wonderful job

    ReplyDelete
  12. I tried this one yummy

    ReplyDelete
  13. Pls tell me the measurement of milk powder maida and sugar in grams

    ReplyDelete
  14. Aarti please share potato jamun recipe........

    ReplyDelete
  15. Rose syrup is necessary?? Can we use any other essence like vanilla essence???

    ReplyDelete
  16. I almost read all ur recipes, thnk u sssso much especially tiramisu recipe

    ReplyDelete
  17. Hi, i tried this but it became very hard.. Pls help!! And ny alternative for milk powder??

    ReplyDelete
  18. @neha saxenaU must have kneaded it too much. And fried it too much.

    ReplyDelete
  19. Aarthi..I followed all ur instructions with care but wen I dropped the balls into the oil, they broke up..oh I m heartbroken..plz let me know wat went wrong...

    ReplyDelete
  20. @suzannai think u haven't rolled it into smooth balls. Roll it into smooth ball so it wont break

    ReplyDelete
  21. Aarthy can i use full cream milk powder instead of low fat milk powder?

    ReplyDelete
  22. Hi Aarthi, Can we use whole wheat flour instead of Maida???

    ReplyDelete
  23. Wat can I use instead of baking soda?

    ReplyDelete
  24. Hi there i would like to ask you how big is your cup about how many ml

    ReplyDelete
  25. How big is your cup please

    ReplyDelete
  26. @Anonymousbaking soda is must in this recipe

    ReplyDelete
  27. Ive tried this recipe. Came out so well and was yummmy!! Thanks for sharing. I do however see that if the syrup is hot and you place the balls in the skin of the balls go all wrinkled. Next time will make sure is only warm. Not sure why mine did that

    ReplyDelete
  28. @Sherry Titusthe jamuns should be hot and syrup should be warm when u drop in.

    ReplyDelete
  29. Hi, Aarthi i tried ur recipe milk powder gulabjamun & i must say its superb recipe. i didn't miss khoya at all.its super tasty & easy too.thanks a ton for ur recipe.only i want to ask u if i feel its become dry on any stage so can i add more curd or milk in the dough?
    again thank u so much aarthi.

    ReplyDelete
  30. Hi I made dough for jamun as you said but I can't make smooth balls , I don't know what mistake I done , please help me , can you please reply me soon

    ReplyDelete
  31. @Anonymousi think the khoya is too runny so it has turned out sticky..make khoya thick

    ReplyDelete
  32. Thank you very much for the recipe. It worked well for me.

    ReplyDelete
  33. Hi arthi, my sugar syrup has become crystals and jamuns got sticked to that in few hours .. What went wrong..

    ReplyDelete
  34. @Ambika Rathnamu have over cooked the sugar syrup. JUst remove the jamuns, add more water to the syrup and bring it to boil. Now add jamuns in.

    ReplyDelete
  35. I am going to try this recipe soon. It looks realy yummy.
    Thanks for the recipe.

    ReplyDelete
  36. These gulab jamans were perfect and sooo easy to make! Thanks so much for the recipe. I think it took me less than an hour to make and eat them all!!

    What does leaving them in the syrup for so long do? I let them soak in the syrup for 10 minutes or so and they already started looking soaked and puffy so I took them out. They still tasted perfect.

    ReplyDelete
  37. @Anonymousleaving them in syrup will make them too soft and they will fall apart.

    ReplyDelete
  38. Hi Aarthi,

    The recipe looked so delicious i had to try it. However my jamuns didnt turn soft even when i dropped into the syrup.They werent rock hard, just not soft enough. Also they didnt absorb the liquid and expand like normal jamuns do. Any idea what went wrong?

    ReplyDelete
  39. Aarthi the gulab jamuns were a little bit sticky inside... it was very nice.... but wonder why it turned out sticky also my syrup did not become thick... it was thin only and i used the same measurements as suggested by you.... also the texture wasnt the way your pic is shwing (only the inside part)

    ReplyDelete
  40. At Christmas we would send our neighbors frosted sugar cookie wreaths and they would send back a plate of gulab jamun. I always felt like we got the best side of the exchange. They moved a couple of years ago and I have collected recipes and now getting ingredients together. I have the rose water, cardamon seeds (?), and the milk powder. I need to get saffron, I guess. Your recipe looks like one I might manage. Some recipes seem like such a large amount, I was afraid of rolling balls forever. I will try these when I find saffron and let you know how it turned out. Still miss my neighbor. I wish I could surprise her by makin her batch of these. Thank you for the recipe.

    ReplyDelete

You are really kind hearted, who came to leave comments for me. Each of your comments are really valuable for me. This keeps me cooking a lot..Thank you so much..

Please think twice before leaving Harsh & Rude comments. It hurts me a lot. All those comments will be deleted.

Thanks for understanding..

LinkWithin

Related Posts Plugin for WordPress, Blogger...