Okay, check it, fam! We’re about to get into some serious sweetness. You know how we do – taking something classic and makin’ it our own. Today, we’re tackling Gulab Jamun. And we ain’t messin’ around with no complicated stuff. We’re usin’ milk powder, makin’ this recipe straight-up accessible and absolutely delicious. Let’s get cookin'!
Easy Milk Powder Gulab Jamun
Yo, peep this. Gulab Jamun is like the ultimate dessert hug. Soft, spongy, and swimmin’ in that sweet, sticky syrup? Forget about it! And trust, this milk powder version is just as good as the traditional, maybe even better ‘cause it’s quicker to throw together. No long soaking times, no frettin’ about the khoya being just right. Just straight-up deliciousness, ready to bless your taste buds. So let’s get these ingredients together and cook up a batch, you wont regret it. This recipe is perfect for family gatherings or when you just want to treat yourself. The sweet aroma filling your kitchen is a reward in itself.
Ingredients:
* 1 cup Milk Powder * 1/4 cup All-Purpose Flour (Maida) * 1/4 teaspoon Baking Soda * 2 tablespoons Ghee (Clarified Butter), plus extra for frying * 2-3 tablespoons Milk, or as needed **For the Sugar Syrup:** * 1 cup Sugar * 1 cup Water * 1/4 teaspoon Cardamom Powder * A few strands of Saffron (optional) * 1/2 teaspoon Lemon Juice ### Instructions:
- **Syrup Prep:** First, let’s get that sugar syrup poppin’. In a pot, combine the sugar and water. Bring it to a boil over medium heat, stirrin’ until the sugar dissolves completely. Add the cardamom powder and saffron (if you’re feelin’ fancy). Let it simmer for about 5-7 minutes, until the syrup thickens slightly. It should be sticky to the touch, but not too thick – think honey consistency. Squeeze in that lemon juice, which prevents the syrup from crystallizing. Keep that syrup warm on a low setting. 2. **Dough Time:** In a bowl, mix together the milk powder, all-purpose flour, and baking soda. Add the ghee and mix it in with your fingers until the mixture resembles breadcrumbs. Now, slowly add the milk, one tablespoon at a time, and gently mix until a soft, smooth dough forms. Don’t knead it too much, ya heard? Just bring it together. Cover the dough with a damp cloth and let it rest for about 10-15 minutes. This helps the dough relax and become more pliable. 3. **Rolling and Frying:** After the dough has rested, lightly grease your hands with ghee. Pinch off small portions of the dough and roll them into smooth, crack-free balls. This is crucial, folks. Any cracks will cause the jamuns to break apart while frying. 4. **Fry Time:** Heat ghee in a pan over low heat. The ghee should be just hot enough to slowly cook the jamuns through. Gently drop a few jamun balls into the ghee at a time. Don’t overcrowd the pan. Fry them on low heat, turning them occasionally, until they’re golden brown all over. This might take about 10-15 minutes per batch, so be patient. We want them cooked through, not burnt on the outside and raw inside. 5. **Soakin’ It Up:** Once the jamuns are fried, immediately drop them into the warm sugar syrup. Make sure the syrup is warm, not boiling. Let them soak in the syrup for at least 2-3 hours, or even better, overnight. This is where the magic happens. The jamuns will absorb the syrup and become soft and juicy. 6. **Serve and Enjoy:** Serve the Gulab Jamun warm or at room temperature, garnished with chopped nuts if you’re feelin’ extra. Get ready for some serious deliciousness. And remember, sharing is caring… but maybe not this time! Enjoy ya’ll! If you are searching about gulab jamun with dry milk powder /easy gulab jamun recipe - Marudhuskitchen you’ve came to the right place. We have 1 Images about gulab jamun with dry milk powder /easy gulab jamun recipe - Marudhuskitchen like gulab jamun with dry milk powder /easy gulab jamun recipe - Marudhuskitchen and also gulab jamun with dry milk powder /easy gulab jamun recipe - Marudhuskitchen. Here it is:
Gulab Jamun With Dry Milk Powder /easy Gulab Jamun Recipe - Marudhuskitchen
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