Gulab Jamun and a side of vanilla ice cream, we have all done it (most likely in one of the million Indian weddings we attend) Before the official lockdown was announced earlier this year, we had started stocking on some essentials. Milk powder was one of them. Gratefully we never had to use it, so mom decided to put it to use and made Gulab Jamun from scratch instead. A pretty good deal don’t you think?
We have made them at home once before as well but from store-bought khoya. This recipe follows making khoya too from scratch using the milk powder. And it turned out so rich and decadent that you will never be able to go back to the bread laden ones.
Got a sweet tooth? Check these recipes out as well
No-bake Muesli, blueberry, and coconut tart
Sweet Omelette
French Toast Muffins
Ingredients for Gulab Jamun (makes 28 pieces, 1-1/2 inches big)
- Milk powder – 2 cups
- Unsalted butter – 1/4 cup
- Milk – 1/2 cup
- Maida – 3/4 cup
- Baking powder – 1/4 tsp
- Sugar – 2 cups
- Water – 1 cup
- Rosewater – 1/4 cup
- Cardamom powder – 1 tsp
- Raisin – 28 small pieces
- Desi Ghee – for frying
Method
- Add the milk powder, unsalted butter, and milk in a pan. On medium heat, keep mixing the ingredients together until they come together to form Khoya. Remove from the pan and set aside to cool down.
- Sieve the maida and baking powder and add it to the khoya. Knead it well to form a soft dough.
- Divide into 28 equal pieces. Put one piece of raisin in between the dough and shape to form a round ball. This ensures even cooking till inside. You can replace the raisin with pistachio or even quarters of almonds.
- Heat the ghee in a kadhai. Add one gulab jamun to check that it is not disintegrating. If needed, add more maida to the dough.
- Make all the dough balls and fry until brown. Set aside for 5 minutes before adding to the sugar syrup.
- To make the sugar syrup, boil the water and sugar together until it forms a gluey concentrate. Cool it down slightly and add the cardamom powder and rose water to it.
- Add the fried and rested gulab jamuns to the sugar syrup and set in the fridge for at least 1 hour before serving so that the sugar gets absorbed.
You can use the leftover sugar syrup to make Shahi Toast as well!
Gulab Jamun
Materials
- 2 cups Milk powder
- ¼ cup Unsalted butter
- ½ cup Milk
- ¾ cup Maida
- ¼ tsp Baking powder
- 2 cups Sugar
- 1 cup Water
- 1 tsp Cardamom powder
- ¼ cup Rose water
- Desi Ghee for frying
Instructions
- Add the milk powder, unsalted butter, and milk in a pan. On medium heat, keep mixing the ingredients together until they come together to form Khoya. Remove from the pan and set aside to cool down.
- Sieve the maida and baking powder and add it to the khoya. Knead it well to form a soft dough.
- Divide into 28 equal pieces. Put one piece of raisin in between the dough and shape to form a round ball. This ensures even cooking till inside. You can replace the raisin with pistachio or even quarters of almonds.
- Heat the ghee in a kadhai. Add one gulab jamun to check that it is not disintegrating. If needed, add more maida to the dough. Make all the dough balls and fry until brown. Set aside for 5 minutes before adding to the sugar syrup.
- To make the sugar syrup, boil the water and sugar together until it forms a gluey concentrate. Cool it down slightly and add the cardamom powder and rose water to it.
- Add the fried and rested gulab jamuns to the sugar syrup and set in the fridge for at least 1 hour before serving so that the sugar gets absorbed.
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