Thursday, October 27, 2016

Gulab Jamun with Milk Powder | Gulab Jamun | Diwali Sweets

Gulab Jamun and Murukku are the two dish without that Diwali is not complete in our home. I remember that in one diwali, due to some other outside chores  Amma couldn't able to make Gulab jamun on the day before diwali. On Diwali day, i kept on pestering her and finally around 8 PM she made the gulab jamun. Still i feel the same way and i make gulab jamun on every diwali without fail.
As i have already posted the Khoya Jamun and Store brought mix recipe, i thought of making milk powder jamun for this year. It's way better than store brought mix and it's  almost as soft as khoya jamun. Give a try to this easy way of making home made jamun for this diwali and enjoy with your family. 

Gulab Jamun with Milk Powder

Preparation Time : 10 mins+2 hrs soaking time | Cooking Time : 20 minsMakes : 22 Jamuns 
Recipe Category: Sweets | Recipe Cuisine: Indian
Ingredients
Milk Powder - 1 cup
Curd - 2 tbsp
Baking Soda - a fat pinch
Maida/All Purpose flour - 11/2 tbsp
Oil/ Ghee - 1 tbsp
Oil - for deep frying
For Sugar Syrup
Sugar - 1 1/4 cup
Water - 1 3/4 cup
Cardamon - 2
Saffron - few strands

Procedure
In a bowl, add milk powder, baking soda and all purpose flour , mix well till all ingredients incorporated well.Add oil(1 tbsp) & curd into milk powder mixture, mix it well with your hands, then add enough water and make a smooth dough. Don't knead well, mix till all ingredients became single mass. Let it aside for 5 mins, then make small balls from the dough.In the mean time, add sugar and water in a pan for making sugar syrup, let it bring to boil and then add crushed cardamom and saffron.Let it boil for 5 mins and the syrup turns light yellow in color, switch off the flame and keep it aside. In another sauce pan, heat oil for deep frying jamun.When  the oil is medium heated (if you drop a piece of dough, it takes fews to come up), add the jamun and with laddle, rotate the jamun for even coloring.Once the jamun is browned,drain the jamun from oil  and place it on tissue paper, within few secs, transfer into sugar syrup. Do the same for the remaining jamun and let it soak for atleast 2 hrs. Tasty & soft jamun is ready.
Notes:
  • Curd and baking soda is must for soft jamun.
  • Both Jamun and Syrup should be warm,it helps jamun to absorb sugar syrup well.
  • While make balls from the dough, dont give too much pressure, it will leads to hard jamun.
  • The oil shouldn't be smoky at any time of cooking jamun.
  • I have number setting in my stove top and i use 4 throughout the cooking process of jamun, that means in between low and medium.
  • If the jamun becomes brown within a sec, it means your oil temperature is high, reduce it and proceed, Other wise the inside of the jamun will be raw.
  • It takes minimum of 3- 4 mins to cook one batch of jamun.
  • The cooking time varies depends on the size of the jamun.
  • Rotating the jamun  while cooking helps to get even coloring.
  • Grease your hands with ghee or oil while rolling the balls.




No comments:

Post a Comment