By Parvathy B Nair, Co founder of Tastejet
Gulab Jamun is a very famous sweet enjoyed in most festive and celebration meals. Gulab meaning rose and jamun meaning berry. Gulab jamun are berry sized balls dunked in rose flavored sugar syrup, earlier it was made mainly using khoya, here we are making it with milk powder, which is easily available for everyone.
(240 ml cup used)
- 1 cup milk powder
- ¼ cup + 2 tbsp all-purpose flour
- 1 tsp ghee
- 1 tsp ghee/ oil for greasing
- 1 tbsp milk
- 1 tbsp curd/ yogurt
- 1 pinch of Baking soda
- Ghee / oil for deep frying
- 1 tsp chopped pistachios
For sugar syrup
- 1 ¼ to 1 ½ cups Sugar
- 1 ½ cup water
- 4 green cardamom pods or ¼ tsp cardamom powder
- Few drops of rose water
- Mix together water, sugar and crushed cardamoms. Boil the syrup until it turns slightly sticky. Switch off before it goes to a 1 string consistency. If it reaches a 1 string consistency, then add 2 tbsp of water and mix. Add rose water and mix. Set aside.rose water is not mandatory.
- Mix together flour, milk powder and soda. Either sieve it or mix uniformly.
- Add ghee to this flour and mix well.
- Mix together yogurt and milk. Add 1.5 tbsp of this to the flour mixture. Begin to bring the flour together to make a dough.Knead the dough well.
- If the dough turns sticky. Grease your fingers and make a ball. The dough must not soggy. It must hold the shape well.
- Make 12 to 14 equal sized balls and heat up the pan with ghee or oil. Also check if the syrup is hot. If it is not hot, heat it up a bit. It must be hot and not very hot.
When the ghee is just medium hot, add the balls. Make sure the oil is not very hot else the gulab jamuns will become brown without cooking well. To check the right temp, you can drop a small piece of dough in the oil, it must rise slowly