Easiest Way to Cook Tasty Gulab Jamun

Gulab Jamun. I love gulab jamun, but this recipe doesn't have the right proportions in the dough. Even so, the cooking technique is SPOT ON. If you want to make this recipe as is, just work milk powder into the soft dough by kneading until it is solid enough to hold a ball shape without flattening.

Gulab jamun is a classic Indian sweet made with milk solids, sugar, rose water & cardamom powder. It is very famous & is enjoyed in most festive and celebration meals. gulab jamun recipe how to make gulab jamun with milk powder in a detailed photo and video recipe. perhaps one of the most popular indian sweet recipes across india. it is one such dessert which is not only liked by all age groups but can also be attempted by all age groups. traditionally the gulab jamoon is made with store-bought pre mix, but the same can be made by combining the milk powder. You can cook Gulab Jamun using 6 ingredients and 5 steps. Here is how you cook that.

Ingredients of Gulab Jamun

1. You need 1/2 kg of Milk powder.
2. You need 2 cups of ghee.
3. It's 1 of spn baking soda.
4. You need 1 kg of sugar.
5. It's 1/2 kg of water.
6. Prepare of Some oil for frying.

Gulab jamun (or gulaab jamun) is among India's most popular desserts and it's often referred to as "Indian doughnuts." This delicious treat consists of soft, melt-in-your-mouth, fried dumplings that are traditionally made of thickened or reduced milk and soaked in rose-flavored sugar syrup. For the dough balls, mix all the ingredients together in a bowl, adding enough extra water to form a soft, sticky dough. The gulab jamun balls should be totally smooth without any crack. If you see cracks on top, knead again till it's all smooth.

Gulab Jamun step by step

1. Mix sugar and water and boil it nicely.
2. Heat ghee and mix it in milk powder now add soda also.
3. Add some water and ice rest it for 1/2 hrs.
4. Now drain all water mix milk powder mixture nicley with hands and small balls..
5. Now heat oil in kadhai and deep fry it in slow flame when the color chnage in brown put all gulab jamuns in chashni.

While frying the gulab jamuns: the most important thing is to fry at medium-low heat. If you fry at high heat, the jamuns will not be cooked from inside and will also turn hard. Gulab Jamun is prepared with Mawa or Khoya, a thickened mixture attained after boiling milk. The texture of gulab jamuns made from Khoya is so smooth that they literally melt in your mouth. My kid is the biggest fan of Khoya Gulab Jamun and makes sure that I prepare them for him every now and then.

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