Alright, let’s talk Gulab Jamuns. I’ve always been a sucker for those little fried dough balls swimming in syrup. They’re just so… comforting, you know? I mean, warm, sweet, and ridiculously decadent – what’s not to love?
Nectarous Gulab Jamuns
I recently stumbled upon a recipe that uses milk powder, and let me tell you, it’s a game changer. So much easier than the traditional method, and the results are just as divine. Trust me on this one, you won’t regret trying it. They are seriously *nectarous*.
Ready to dive in? Here’s what you’ll need:
Ingredients:
- 1 cup Milk Powder
- 1/4 cup All-Purpose Flour (Maida)
- 1/4 teaspoon Baking Soda
- 2 tablespoons Ghee (Clarified Butter)
- 2-3 tablespoons Milk (for kneading)
- Oil or Ghee for frying
For the Sugar Syrup:
- 1.5 cups Sugar
- 1.5 cups Water
- 1/4 teaspoon Cardamom Powder
- A few strands of Saffron (optional)
- 1/2 teaspoon Lemon Juice
Instructions:
- Make the Dough: In a large bowl, combine the milk powder, all-purpose flour, and baking soda. Mix well.
- Add the ghee and rub it into the dry ingredients until the mixture resembles breadcrumbs. This is key to getting that melt-in-your-mouth texture.
- Gradually add milk, a tablespoon at a time, and gently knead to form a soft, smooth dough. Don’t over-knead! We want it to be light and airy, not tough. Cover the dough and let it rest for about 10-15 minutes.
- Prepare the Syrup: While the dough rests, make the sugar syrup. In a saucepan, combine the sugar and water. Bring to a boil, stirring until the sugar is completely dissolved.
- Add the cardamom powder, saffron (if using), and lemon juice. Simmer for about 5-7 minutes, or until the syrup slightly thickens. You want it to be sticky, but not candy-like. The lemon juice prevents crystallization.
- Shape the Jamuns: Divide the dough into small, equal-sized portions. Roll each portion into a smooth, crack-free ball. This is important! Any cracks will cause the jamuns to break apart during frying.
- Fry the Jamuns: Heat oil or ghee in a deep frying pan over low heat. The oil should be just warm, not smoking hot.
- Gently drop a few jamuns into the oil at a time. Fry them slowly, turning occasionally, until they are golden brown on all sides. This takes patience! Low and slow is the key to cooking them through without burning the outside.
- Soak in Syrup: Once the jamuns are golden brown, remove them from the oil and immediately drop them into the warm sugar syrup.
- Let the jamuns soak in the syrup for at least 2-3 hours, or preferably overnight. This allows them to absorb the syrup and become soft and juicy.
- Serve: Serve the Gulab Jamuns warm or at room temperature. Garnish with chopped nuts or a drizzle of extra syrup, if desired. Enjoy!
Honestly, these Gulab Jamuns are so easy to make and they taste absolutely incredible. They’re perfect for a special occasion, or just when you need a little something sweet to brighten your day. Let me know if you give this recipe a try – I’d love to hear how they turn out!
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