An interesting food blog with some creative recipes and fusion of indo western food , you will find very interesting Indian curries as well as breads with a little difference. You will definitely love to try my 20 years of food experience ,As a mother of two grown ups I always appreciate healthy food with a tasty twist to serve at dinning table .
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Powder milk gulab jamun | Quick recipe
Gulab Jamun is one of the most popular sweet liked by almost everyone in India... right?!.....It is one of the easiest and best sweet that you can easily make for any occasion. I was surprised to learn that Gulab jamun is popular not only in India but in many other countries of South Asia such as Sri Lanka, Nepal, Pakistan and Bangladesh. It is also common in Mauritius and the Caribbean countries of Trinidad and Tobago, Guyana, Suriname and Jamaica. In Nepal, it is widely known as Lal Mohan which they eat with curd ..any way I love it with vanilla ice cream.
My daughters just love gulab jamun, as toddlers they use to call it Gulla . Whenever I made Gulla I saw a special tinkle in their eyes and by now you all know how much this tinkle matters to me.
So today sharing my favorite recipe with you all....very quick yet delicious Indians favorite sweet ...Gulab Jamun
MILK POWDER KE GULABJAMUN | SWEET DUMPLINGS IN SUGAR SYRUP
I shared so many other sweets also previously in minal's spice world like kalakand, rasgullas, ras malai , jalebi and so on ...if you are a sweet lover do visit all of them.
Ingredients for Milk Powder Gulab Jamun
1 cup milk powder
1/2 cup full fat milk
1/4 gms unsalted butter or ghee
1/4 tsp baking soda
4-5 tsp refined flour
Ghee / oil for frying
For sugar syrup
2 cup sugar
2 cup water
For gulab jamun first we have to make mawa / khoya out of powder milk.
For that..... in a pan heat milk and fat together on slow flame till they mix properly. Now add powder milk one spoon at a time, keep mixing and rubbing with a silicon spatula till it becomes thick like mawa / khoya
Switch off the gas and take out mixture in a bowl
Take khoya in a bowl, mash it well. If already refrigerated then bring it to room temperature first then proceed. Add cooking soda, maida/ refined flour and mix well.
Add water little by little if required and gather together to form a dough, it will be slightly sticky. knead it to form a dough.Pinch a small ball and roll smoothly. Dont apply pressure while rolling and also don't roll them tight...the balls should be smooth.While you shape the balls, you can make the sugar syrup side by side.It will grow in size so make small sized balls.
To make the sugar syrup : Take sugar, water and saffron in a bowl, mix well.Then heat it up and let it boil for atleast 10-12mins in medium flame.It may take some time so meanwhile you can continue making the jamun balls.Stir the syrup in between.Add cardamom powder.When the sugar syrup starts turning thick switch off.
Heat oil in a kadai ....not smoking hot, just hot enough to fry, - When oil is hot, keep in medium low flame drop few jamuns(may be 3-4) at a time, Roll the jamuns with a ladle when its getting cooked in the oil for even cooking and coloring.Fry in low flame till dark golden brown.
Drain in tissue and immediately add it to warm sugar syrup.Finally add rose essence.Cover and let it rest for 2 hrs for the jamuns to absorb the sugar syrup well.
# kneading dough is really important to make smooth balls, there should not be any visible cracks. Otherwise while frying it will open and become de shaped.
# sugar syrup should not be too thick .
# It has good shelf life if stored properly in refrigerator.
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