MILK POWDER GULAB JAMOON - 100TH POST!!!!

Hi Everyone,

This is my 100th post!! So excited,Iam surprised whether I know 100 recipes ! WOOOWWW!!!!

I was thinking what to post for 100th recipe ,I want to post something sweet and finally decided to try Gulab Jamoon .This is the first time Iam trying Gulab jamoon that's too with milk powder.

My sister is an expert in making Gulab jamoon(She makes with MTR jamoon mix) even my mum cannot make jamoons like her , her jamoons are soft and melts in mouth so i never thought of trying it .Whenever we feel like eating jamoon we will ask her to prepare it for us so I never thought of trying it.But now no way I have to prepare it.

A packet of milk powder was in my pantry for long time and don't know what to do with it,Finally I decided to prepare Gulab Jamoons with it.I followed the recipe from Yummytummyarthi.com,Even we tried milkpowder gulabjamoon with my sister once but it was complete flop , jamoons were very hard and didn't absorb the sugar syrup.

So now I tried with little conscious with small quantity and it came out very well , It is far better than instant gulabjamoon mix which we buy from stores.The jamoons are so soft with a bit of kova aroma and tasted yummy.

I followed the recipe from yummytummyarthi.com but I changed the ratios little as per my requirement .The ingredients are very simple and recipe is also very easy , Iam very happy to share the recipe with you all,

INGREDIENTS :

Milk powder – 1 cup

All purpose flour / Maida – 3 tsp

Baking soda – 1/8 tsp

Salt – a pinch

Curd – 5 tsp

Milk – little as required.

Oil – For deep frying.

FOR SUGAR SYRUB :

Sugar – 1 3/4 cup

Water – 2 cups.

Cardamon – 2 nos

Rose water – 1/2 tsp.

NEED CLARIFICATION ABOUT MY MEASUEMENTS? PLS CLICK TO CLARIFY

PREPARATION :

1. In a bowl add our dry ingredients – Milk powder , Maida , Baking soda , Salt and sieve them twice to mix evenly ( sieving helps to mix the ingredients evenly without lumps)
   
   
   
   
2. Now add ghee , curd and mix them gently to form a smooth dough ( like our chapati dough) , If the dough looks too dry you can add curd or milk little by little .When you roll them in hands you must able to roll them without craks then it is right consistency.
   
   
   
   
3. When done leave it for 10 mins till you make sugar syrub,In a wide kadai add sugar ,water and heat them till sugar is mixed.
4. When sugar gets dissolved ,peel and add cardamon to the boiling sugar syrub and let the syrub boil in medium flame till it gets little thick , now add rose water and remove from heat.
   
5. Now make small balls ( as in picture) out of the dough without any cracks and keep it aside.
   
6. Heat oil in a wide kadai , when oil reaches high temperature sim down the heat and add the balls gently one by one ( See notes to identify right oil temperature).
   
7. Fry the balls in low or medium flame till they turn golden brown , when done remove and drain the oil completly and add it to warm sugar syrub.
   
   
8. Press gently with your laddle to make sure the balls immense into the syrub completly.
9. Likewise fry all the balls and add it in the sugar syrub.
10. Leave the jamoons undisturbed for 5 hours or overnight.Thats all !! Next day enjoy the jamoons with hot Gajarhalwa or Chill Icecreams or as it is of your choice.
    

NOTES :

1. Don't knead the dough too much for long time , mix it gently and quick.Also add curd or milk little by little don't add too much.
2. Roll the balls to form uncracked balls , cracked balls will break completely when added in oil.
3. Don't boil sugar syrup till string consistency , as after adding jamoons the syrup will become more thicker so remove from heat when it gets very little thick and before it reaches string consistency.
4. Heating oil is important , when you add balls it must go down and then should come up to the oil surface slowly ,this the right heat consistency , and also the balls must turn brown slowly.Adjust heat accordingly and fry slowly with patience.
5. Make sure the sugar syrup is warm when adding jamoon balls , if it is cold heat it slightly to warm temperature and then add the balls.
6. Not like instant mix jamoons ,milk powder jamoons will take more time to absorb the flavors so soak them for minimum 5 hours.
   Try it in home and tell me how it turned to you....

HAPPY COOKING!!!