gulab jamun recipe using milk powder in tamil Gulab jamun using milk powder

Craving something sweet and utterly irresistible? Prepare to be transported to a realm of pure dessert bliss! We’re diving headfirst into the enchanting world of Gulab Jamun, those melt-in-your-mouth, golden-brown dumplings that are a staple of celebrations and a comfort food for the soul.

Gulab Jamun Using Milk Powder

This recipe brings the magic of Gulab Jamun right to your kitchen, using the convenience of milk powder to create these delectable treats. Get ready to impress your family and friends (or just treat yourself – we won’t judge!) with this relatively simple yet incredibly rewarding recipe.

Here’s what you’ll need to create your own batch of heavenly Gulab Jamun:

Ingredients:

• 1 cup Milk Powder (full cream)
• 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 1/2 cups Sugar
• 1 1/2 cups Water
• 1/4 teaspoon Cardamom Powder
• A few strands of Saffron (optional)
• 1/2 teaspoon Rose Water (optional)
• 1/4 teaspoon Lemon Juice

Instructions:

1. Making the Dough: In a large bowl, combine the milk powder, all-purpose flour, and baking soda. Mix well to ensure there are no lumps.
2. Add the ghee to the dry ingredients and mix with your fingertips until the mixture resembles breadcrumbs. This step is crucial for soft Gulab Jamuns.
3. Gradually add milk, a little at a time, and knead into a soft and smooth dough. Do not over-knead the dough, as this will result in hard Gulab Jamuns. Cover the dough with a damp cloth and let it rest for 10-15 minutes.
4. Preparing the Sugar Syrup: While the dough is resting, prepare the sugar syrup. In a saucepan, combine sugar and water. Bring to a boil over medium heat, stirring occasionally until the sugar is completely dissolved.
5. Add cardamom powder and saffron strands (if using) to the syrup. Simmer the syrup for 5-7 minutes, or until it reaches a slightly sticky consistency. It should be less than one string consistency.
6. Add rose water (if using) and lemon juice to the syrup. The lemon juice will prevent the syrup from crystallizing. Keep the syrup warm.
7. Shaping and Frying the Gulab Jamuns: Divide the dough into small, equal-sized portions. Roll each portion into a smooth, crack-free ball. Cracks in the balls can cause them to break apart while frying.
8. Heat oil or ghee in a deep frying pan over low heat. The oil should be just warm, not too hot. This is very important for cooking the Gulab Jamuns evenly.
9. Gently drop the Gulab Jamun balls into the warm oil, a few at a time. Fry them over low heat, stirring gently and continuously, until they turn golden brown on all sides. This process can take about 10-15 minutes. Be patient and do not rush the process, as frying them on high heat will leave them raw inside.
10. Remove the fried Gulab Jamuns from the oil and immediately transfer them to the warm sugar syrup.
11. Let the Gulab Jamuns soak in the syrup for at least 2-3 hours, or preferably overnight, so they can absorb the syrup properly and become soft and juicy.
12. Serving: Serve the Gulab Jamuns warm or at room temperature, garnished with chopped nuts or a drizzle of extra syrup (optional). Enjoy!

There you have it – a simple yet satisfying recipe for homemade Gulab Jamuns using milk powder. Indulge in the sweet, aromatic flavors of this classic Indian dessert and share the joy with your loved ones. Happy cooking!

If you are searching about Gulab Jamun Using Milk Powder - Chef Kunal Kapur you’ve visit to the right page. We have 1 Pictures about Gulab Jamun Using Milk Powder - Chef Kunal Kapur like Gulab Jamun Using Milk Powder - Chef Kunal Kapur and also Gulab Jamun Using Milk Powder - Chef Kunal Kapur. Read more:

Gulab Jamun Using Milk Powder - Chef Kunal Kapur

www.chefkunalkapur.comGulab Jamun Using Milk Powder - Chef Kunal Kapur

Gulab jamun using milk powder. gulab jamun using milk powder