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Milk powder Gulab Jamun

Milk powder Gulab Jamun

Milk Powder Gulab Jamun, super easy to make with very few basic ingredients and milk powder. They are soft, juicy, melt in your mouth and irresistible. Gulab jamun is a dessert often eaten at festivals like Diwali, Eid, Holi etc. and birthdays or major celebrations such as marriages. There are various types of Gulab Jamun and every variety has a distinct taste and appearance, these are made with milk powder.

Milk powder Gulab JamunPowdered milk or dried milk is a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated, due to its low moisture content. It is best replacement for khoya, most of time khoya or mawa which is not easily available in outside India, also in some places of India.

Milk powder Gulab Jamun

Gulab jamun (also spelled gulaab jamun) is a milk-solid-based sweet from the Indian subcontinent, popular in India, Nepal (where it is known as Gulab jamun), Pakistan, the Maldives (where it is known as Gulaabujaanu), and Bangladesh (where it is known as Golap jam), as well as Myanmar. It is also common in Mauritius, Fiji, Malay Peninsula, and the Caribbean countries of Trinidad and Tobago, Guyana, Suriname. It is made mainly from milk solids, traditionally from Khoya, which is milk reduced to the consistency of a soft dough. Modern recipes call for dried/powdered milk instead of Khoya. It is often garnished with dried nuts such as almonds to enhance flavor.
Gulab jamun was first prepared in medieval India, derived from a fritter that Central Asian Turkic invaders brought to India. One theory claims that it was accidentally prepared by the Mughal emperor Shah Jahan’s personal chef.

Milk powder Gulab Jamun

The word “Gulab” is derived from the Persian words gol (flower) and āb (water), referring to the rose water-scented syrup. “Jamun” or “jaman” is the Hindustani word for Syzygium jambolanum, an Indian fruit with a similar size and shape, commonly known as black plum. Jamun is also defined as a fried delicacy in sugar syrup. The Arab dessert luqmat al-qadi is similar to gulab jamun, although it uses a different batter. According to the culinary historian Michael Krondl, both luqmat al-qadi and gulab jamun may have derived from a Persian dish, with rose water syrup being a common connection between the two.
There are very few people who don’t like Gulab Jamun, yes in my home my husband doesn’t like much. He loves Rasgulla, Rasmalai, but for me and my kids, we just love them. It is a perfect dessert for anytime celebrations or festival. This is the super easy gulab jamun recipe with milk powder.

Ingredients:
• 1 cup Full Cream Milk Powder
• ½ cup All Purpose Flour/Maida
• 1 tsp Baking Powder
• 5-6 tbsp Milk
• 2-3 tbsp Ghee
• Ghee/Oil For Frying

For sugar Syrup
• 1 cup Sugar
• 1 cup Water
• 2-3 Cardamom Pods
• ¼ tsp Saffron
• 1 tbsp Kewra or Rose Water(opt.)

Method:
1. In a mixing bowl add milk powder, all purpose flour, baking powder and ghee, mix it well and make the crumbly mixture.
2. Now, add milk little by little and make a smooth dough, do not knead too much.
3. Cover the dough bowl with lid and keep aside for 10-15 mins.

For sugar syrup
1. In a deep saucepan add sugar and water, mix it well with spoon till dissolve completely and the bring it to the boil.
2. Now, crush the cardamom pod in a mortar pastel and add into the mixture. Add saffron threads, lemon juice and cook the syrup till one thread consistency.
3. Take a little drop of syrup between your thump and finger, rub and pull the finger upward to check the consistency of syrup.
4. Now, add kewra water, mix it well and keep aside.

Process
1. Heat the ghee or oil in a deep kadhai/pan.
2. Take the prepared dough and make smooth jamun balls out of it. Make sure not any cracks on ball. surface. We can make 12-15 balls out of the dough mixture, but it depends on the ball size.
3. Now, fry the jamun balls in small-small batches until all sides become golden brown on medium flame.
4. Drain it and add into the warm sugar syrup. Cover the lid and let the jamun soak the syrup at least for 10-15 mins.

5. Milk powder Gulab jamun is ready to serve as a dessert or as a sweet dish with meal and enjoy.

Tips:
• Use only full fat milk cream, other wise jamun is not going to rise or soft.
• You can skip the kewra or rose water if you don’t have.
• Keep sugar syrup warm, add jamun only in warm syrup.
• Adding lemon juice is avoid syrup to be crystallizing.
• While making balls make sure there is not any crack on the ball surface, otherwise it can spoil or become hard while frying the jamun.

Milk powder Gulab Jamun
 
Print
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 
Milk Powder Gulab Jamun, super easy to make with very few basic ingredients and milk powder. They are soft, juicy, melt in your mouth and irresistible. Gulab jamun is a dessert often eaten at festivals like Diwali, Eid, Holi etc. and birthdays or major celebrations such as marriages. There are various types of Gulab jamun and every variety has a distinct taste and appearance, these are made with milk powder
Author: Binjal Pandya
Recipe type: Dessert
Cuisine: Indian
Serves: 10-15
Ingredients
  • 1 cup Full Cream Milk Powder
  • ½ cup All Purpose Flour/Maida
  • 1 tsp Baking Powder
  • 5-6 tbsp Milk
  • 2-3 tbsp Ghee
  • Ghee/Oil For Frying
  • For sugar Syrup
  • 1 cup Sugar
  • 1 cup Water
  • 2-3 Cardamom Pods
  • ¼ tsp Saffron
  • 1 tbsp Kewra or Rose Water(opt.)
Instructions
  1. In a mixing bowl add milk powder, all purpose flour, baking powder and ghee, mix it well and make the crumbly mixture.
  2. Now, add milk little by little and make a smooth dough, do not knead too much.
  3. Cover the dough bowl with lid and keep aside for 10-15 mins.
For sugar syrup
  1. In a deep saucepan add sugar and water, mix it well with spoon till dissolve completely and the bring it to the boil.
  2. Now, crush the cardamom pod in a mortar pastel and add into the mixture. Add saffron threads, lemon juice and cook the syrup till one thread consistency.
  3. Take a little drop of syrup between your thump and finger, rub and pull the finger upward to check the consistency of syrup.
  4. Now, add kewra water, mix it well and keep aside.
Process
  1. Heat the ghee or oil in a deep kadhai/pan.
  2. Take the prepared dough and make smooth jamun balls out of it. Make sure not any cracks on ball. surface. We can make 12-15 balls out of the dough mixture, but it depends on the ball size.
  3. Now, fry the jamun balls in small-small batches until all sides become golden brown on medium flame.
  4. Drain it and add into the warm sugar syrup. Cover the lid and let the jamun soak the syrup at least for 10-15 mins.
  5. Milk powder Gulab jamun is ready to serve as a dessert or as a sweet dish with meal and enjoy.
Notes
• Use only full fat milk cream, other wise jamun is not going to rise or soft.
• You can skip the kewra or rose water if you don’t have.
• Keep sugar syrup warm, add jamun only in warm syrup.
• Adding lemon juice is avoid syrup to be crystallizing.
• While making balls make sure there is not any crack on the ball surface, otherwise it can spoil or become hard while frying the jamun.
3.5.3251

Milk powder Gulab Jamun was last modified: October 25th, 2019 by Binjal's VEG Kitchen

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10/25/2019   Binjal's VEG Kitchen
  Desserts & Sweets     appetizer, Diwali recipes, easy, eggless, fried, friendly, indian, kids friendly, sweet
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3 Responses to “Milk powder Gulab Jamun”

  1. Gulab Jamun At Sheridan - Three | PSBDigital Gulab Jamun At Sheridan / 19 Feb 2020 11:31pm #

    […] which is milk diminished to the consistency of a delicate mixture. Present-day recipes call for dried powdered milk rather than Khoya. It is regularly embellished with dried nuts. For example, almonds and pistachio […]

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  2. CJJ / 15 Feb 2020 6:24pm #

    HI BINJAL I WANT TO TRY THESE THEY LOOK SO DELICOUS THX FOR SHARING – I WANT TO KNOW DO WE ADD MELTED GHEE IN THE FLOUR AND ALSO A WARM MILK?

    THX CJ

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    • Binjal's VEG Kitchen / 26 Feb 2020 12:08pm #

      yes! Thank you 🙂

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Recipe on my blog link in profile!
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http://www.binjalsvegkitchen.com/til-mungfali-ke-laddu/.
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#indianfoodstories #indianfood #indianfoodbloggers #indianphotographers #indiancuisine #indianfoodlovers #indianfoodstories #indianfestival #makarsankranti #lohri #indiansweets #indiandessert #foodtalkindia #northindianfood #tasteofhome #tasteofindia #mumbaifood #delhifood #mumbaifoodie #delhifoodie #laddoo #laddu #gajak #desifood #dessertsofinstagram #eattheworld #eatingfortheinsta #madefromscratch #energyballs
Surti Undhiyu aka Gujarati Undhiyu, is a winter de Surti Undhiyu aka Gujarati Undhiyu, is a winter delicacy. This recipe is very popular in Surat, Gujarat. Surti Undhiyu is a combination of winter veggies and fenugreek dumplings cooked in an aromatic blend of spices. The traditional Undhiyu is a seasonal curry as some of the classic ingredients like Surti papdi, green peas, potatoes, Purple Yam, eggplant and raw banana. The name of this dish comes from the Gujarati word “undhu”, which translates to upside down, since the dish is traditionally cooked upside down underground in earthen pots, termed “matlu”, which are fired from above.
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Recipe on my blog link in profile!
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http://www.binjalsvegkitchen.com/surti-undhiyu-recipe-gujarati-undhiyu/ 
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Makar Sankranti is on the way! . Til Chikki also c Makar Sankranti is on the way!
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Til Chikki also called Til Gajak or Tilgul. .
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Recipe on my blog please check blog link in my profile!!
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http://www.binjalsvegkitchen.com/til-chikki-til-gajak-tilgul/
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 #indiansweets #indiandessert #desserttable #mumbaifoodie #delhifoodie #mumbaifood #delhifood #foodstagram #chikki #makarsankranti #dessertsofinstagram  #desi_diaries  #foodblogfeed #indianfoodstories #desikhana #winterfood #gajak #foodtalkindia #northindianfood #indiancuisine #tasteofindia #indianfood #desifood #mumbai_igers
Bathua Muthia or Gujarati Cheelia/Chilia also call Bathua Muthia or Gujarati Cheelia/Chilia also called cheel ni bhaji na Muthia, most popular healthy breakfast/snack during winter season in rural Gujarat specially in central and south Gujarat.  Bathua Muthia/ cheelia made using assorted flours and chopped fresh green bathua leaves and spices, steamed and then stir fried.  This is forgotten healthy breakfast dish, but if you are familiar with curries like Chokha Methi nu shaak, Cheel ni Bhaji/Bathua kadhi then you obviously know about this dish.
Recipe on my blog link in profile!
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http://www.binjalsvegkitchen.com/bathua-muthia-or-gujarati-cheelia/
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