Gulab Jamun is a famous Indian dessert. This Gulab Jamun is made using milk powder and whipping cream. It is popular in most South Asian countries. In Indian culture, these tasty treats are often made around festivals and other traditional celebrations. Let’s learn how to make this Gulab jamun from scratch (step by step) with photos. We used non-fat milk powder in this recipe which is available in all stores.
Preparation time- 10 minutes
Cooking time – 20 minutes
Makes – 18 to 20 balls
Ingredients
Non- fat milk powder – 1 1/4 level cups
All purpose flour/Maida – 1/4 level cup
( Milk powder & All purpose flour combination should be 5:1)
Baking soda – A pinch
Whipping cream – 100 ml ( approximately)
Sugar – 1 1/2 cups
water – 1 1/2 cups (for making the sugar syrup)
Cardamom powder – 1/4 tsp
Ghee or melted Butter – 1 tsp
Oil for frying
Method
1. Mix milk powder, all purpose flour/maida, Ghee or melted Butter and a pinch of baking soda in a bowl and mix well. Now add whipping cream little by little into the mixture till it forms a soft dough.Knead it gently to avoid any cracks in the dough. Keep aside for at least 5 minutes.( the reason we used the whipping cream is to add fat into the non-fat milk powder. If you are using regular milk powder then you can use water to mix the mixture.)
2. Meanwhile, prepare sugar syrup by combining sugar and water in a pan. Let it boil on a medium flame for 4-5 minutes, or until the sugar is well dissolved and the syrup is not watery. Add 1/4 tsp of cardamom powder while boiling. Keep it aside.
3. Knead the dough again gently. Grease your palm with little ghee and make equal sized balls (the jamuns) out of it. Jamuns should be made without any cracks. If the dough is too hard add little whipping cream to make it a soft dough. Keep ready for next step.
4. Heat oil in a pan. Make sure that the oil is on medium heat all the time. Add few jamuns in the oil and keep turning gently. Cook it on a medium heat till they are nice and brown evenly on all the sides. Drain them on a paper towel and immediately add it to the hot sugar syrup. Repeat the process for the rest. Let the jamuns soak in the sugar syrup for an hour or more.
Enjoy these tasty Gulab Jamuns with vanilla Ice cream!
Tips :
1. Always keep the flame on a low medium heat.
2. Sugar syrup should be hot (not boiling). The Jamuns should be dropped in the hot syrup soon after taking from the oil.
3. Baking soda has to be in right amount as well as the all purpose flour, otherwise the Jamuns will get harder.