Alright, friends, let’s talk about something near and dear to all our sweet-loving hearts: Gulab Jamun! But not just *any* Gulab Jamun. We’re diving into the world of *Dry* Gulab Jamun, and trust me, this recipe with condensed milk is a game-changer. It’s that melt-in-your-mouth goodness, but without the dripping syrup – perfect for parties, potlucks, or just sneaking a sweet treat without making a mess!
Dry Gulab Jamun Recipe: A Sweet Delight
Now, before you get intimidated, let me tell you – this recipe is surprisingly simple. Don’t let “Gulab Jamun” scare you! We’re skipping the traditional khoa (milk solids) and using condensed milk instead, which makes the whole process much easier and faster. Think of it as a shortcut to sweet, syrupy heaven (well, almost syrupy!). So grab your aprons, and let’s get baking!
Ingredients:
- 1 cup Milk Powder (full cream is best for richness)
- 1/2 cup All-Purpose Flour (Maida)
- 1/4 tsp Baking Soda
- 2 tbsp Ghee (clarified butter) or unsalted butter, melted
- 1/2 cup Condensed Milk
- A pinch of Saffron strands (optional, for flavor and color)
- Ghee or Oil for deep frying
- For the Dry Coating: Powdered Sugar and Ground Cardamom (mixed together)
Instructions:
- Mix the Dry Ingredients: In a large bowl, combine the milk powder, flour, and baking soda. Mix well to ensure everything is evenly distributed. This is key for a light and fluffy texture!
- Add the Wet Ingredients: Add the melted ghee and condensed milk to the dry ingredients. Now, gently mix everything together. Don’t overmix! You’re aiming for a soft, slightly sticky dough. If the dough seems too dry, add a teaspoon or two of milk at a time until it comes together.
- Rest the Dough: Cover the dough with a damp cloth and let it rest for about 10-15 minutes. This allows the gluten in the flour to relax, which will result in softer Gulab Jamuns.
- Shape the Gulab Jamuns: After the dough has rested, lightly grease your hands with ghee. Take a small portion of the dough (about a teaspoon) and roll it into a smooth, crack-free ball. Cracks will cause the Gulab Jamuns to break apart during frying. Repeat until all the dough is used.
- Fry the Gulab Jamuns: Heat ghee or oil in a deep pan over low heat. The oil shouldn’t be too hot, or the Gulab Jamuns will burn on the outside and remain raw inside. Gently drop a few Gulab Jamuns into the hot oil, being careful not to overcrowd the pan. Fry them on low heat, stirring occasionally, until they are golden brown on all sides. This will take about 10-12 minutes. Patience is key here!
- Drain the Excess Oil: Once the Gulab Jamuns are golden brown, remove them from the oil with a slotted spoon and place them on a paper towel-lined plate to drain the excess oil.
- Coat with Powdered Sugar and Cardamom: While the Gulab Jamuns are still warm (but not hot!), gently roll them in the powdered sugar and cardamom mixture. The warmth helps the sugar stick to the Gulab Jamuns. Make sure they are well coated!
- Cool and Serve: Allow the Dry Gulab Jamuns to cool completely before serving. They are best enjoyed at room temperature.
And there you have it! Delicious, melt-in-your-mouth Dry Gulab Jamuns made with condensed milk. They’re perfect as a sweet ending to any meal, or even as a delightful snack. So go ahead, try this recipe and impress your family and friends. You won’t regret it!
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Sweets - Dry Gulab Jamun Recipe With Condensed Milk
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