gulab jamun recipe with condensed milk Recipe for gulab jamun with condensed milk trinidad

Hey there, friends! Today, we’re diving into the sweet, syrupy goodness of Gulab Jamun. But this isn’t just any Gulab Jamun recipe. We’re making it with condensed milk, a little twist that makes it incredibly rich and melt-in-your-mouth delicious. Trust me, once you try this, you’ll never look at Gulab Jamun the same way again! Get ready for a delightful explosion of flavor that’s perfect for celebrations, special occasions, or simply satisfying your sweet cravings.

Gulab Jamun with Condensed Milk

Feast your eyes on this beauty! Soft, golden-brown orbs swimming in a fragrant cardamom-rosewater syrup. Are you drooling yet? Because I definitely am!

Alright, let’s get down to business. Here’s what you’ll need:

Ingredients:

• 1 cup Milk Powder
• 1/2 cup All-Purpose Flour (Maida)
• 1/4 teaspoon Baking Soda
• 2 tablespoons Ghee (Clarified Butter)
• 1/4 cup Condensed Milk
• Milk (for kneading, a little at a time)
• Oil or Ghee (for frying)

For the Sugar Syrup:

• 2 cups Sugar
• 1 cup Water
• 1/2 teaspoon Cardamom Powder
• 1 tablespoon Rose Water
• A few strands of Saffron (optional, for color and aroma)
• 1/2 teaspoon Lemon Juice

Instructions:

1. Prepare the Sugar Syrup: In a pot, combine sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves completely. Add cardamom powder, rose water, and saffron (if using). Simmer for about 5-7 minutes, or until the syrup slightly thickens. Add lemon juice to prevent crystallization. Set aside and keep warm.
2. Make the Gulab Jamun Dough: In a large bowl, mix together milk powder, all-purpose flour, and baking soda. Add the ghee and condensed milk. Mix well with your fingertips until it resembles breadcrumbs.
3. Knead the Dough: Gradually add milk, a little at a time, and knead into a soft, smooth dough. Be careful not to over-knead. The dough should be pliable and not sticky. Cover the dough with a damp cloth and let it rest for 10-15 minutes.
4. Shape the Gulab Jamuns: Divide the dough into small, equal-sized portions. Roll each portion into a smooth, crack-free ball. This is crucial for preventing them from cracking while frying.
5. Fry the Gulab Jamuns: Heat oil or ghee in a deep frying pan over low heat. The oil should not be too hot, or the Gulab Jamuns will brown quickly on the outside but remain uncooked inside. Gently drop a few Gulab Jamuns into the oil at a time.
6. Fry until Golden Brown: Fry the Gulab Jamuns on low heat, turning them occasionally, until they are golden brown on all sides. This may take about 10-15 minutes. Be patient!
7. Soak in Syrup: Remove the fried Gulab Jamuns from the oil and immediately drop them into the warm sugar syrup. Make sure they are completely submerged.
8. Soak and Serve: Let the Gulab Jamuns soak in the syrup for at least 2-3 hours, or preferably overnight, so they can absorb the syrup and become soft and juicy.
9. Serve Warm: Serve the Gulab Jamuns warm, garnished with chopped nuts, if desired. Enjoy the blissful sweetness!

There you have it! A simple yet utterly delightful recipe for Gulab Jamun made with condensed milk. Don’t be intimidated, just take your time and enjoy the process. The result will be well worth it! Happy cooking, and happy eating!

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