Introduction:
Gulab Jamun Recipe: Gulab Jamun, a beloved Indian sweet, consists of deep-fried milk-based dough balls soaked in sugary syrup. This step-by-step guide presents both the traditional method using Khoya (milk solids) and a quick version made with Milk Powder.
Traditional Khoya Gulab Jamun Recipe:
Step 1: Make Jamun Dough
- Take 1 cup of ‘daap ka khoya’ (soft khoya) in a bowl.
- Mash khoya thoroughly, ensuring a lump-free consistency.
- Add ¾ cup grated paneer, 2 tbsp fine rava, 2 tbsp all-purpose flour, ¼ tsp baking powder, and ½ tsp cardamom powder.
- Mix well, adding 1 tbsp milk to form a soft dough. Do not knead. Cover and set aside for 30 minutes.
Step 2: Make Sugar Syrup
- Mix 1.75 cups sugar in 1 cup water.
- Heat the sugar solution until it thickens. Add rose water and set aside.
Step 3: Shape and Fry
- After 30 minutes, shape the dough into small crack-free balls.
- Heat oil, then gently fry the dough balls until golden brown.
- Drain excess oil on paper towels.
Step 4: Soak in Sugar Syrup
- Place hot fried dough balls in sugar syrup. Fry remaining batches and add to syrup.
- Simmer on low heat for 1-2 minutes to allow absorption without overcooking.
- Serve warm or at room temperature. Garnish with rose petals or almond slivers.
Quick Milk Powder Gulab Jamun Recipe:
Step 1: Make Jamun Dough
- Combine 1 cup milk powder, ¼ cup all-purpose flour, 2 tbsp ghee, and a pinch of baking soda.
- Gradually add milk, kneading into a smooth dough. Set aside for 15 minutes.
Step 2: Shape and Fry
- Shape the dough into small balls.
- Heat oil and fry the balls until golden brown.
- Drain excess oil on paper towels.
Step 3: Make Sugar Syrup and Soak
- Follow steps 6-14 from the traditional recipe to make sugar syrup and soak the fried dough balls.
How to make Milk Powder Gulab Jamun
Indulge in the delightful taste of homemade gulab jamuns with this quick and easy recipe that uses milk powder as the key ingredient. Perfect for those moments when khoya or paneer is not readily available, these milk powder gulab jamuns are soft, melt-in-the-mouth, and boast a deliciously milky flavor.
Ingredients:
For Sugar Syrup:
- 1 cup sugar
- 1 cup water
- 1/2 teaspoon green cardamom powder
- A few saffron strands
- Chopped pistachios (optional)
For Milk Powder Dough:
- 1 cup milk powder
- 1/4 cup all-purpose flour (maida)
- A pinch of baking soda
- A pinch of salt (optional)
- 1 teaspoon oil or 1/2 teaspoon ghee
- 1 to 2 tablespoons fresh curd (yogurt)
Instructions:
Make Sugar Syrup:
- In a pan, combine sugar, water, green cardamom powder, and saffron strands. Optionally, add chopped pistachios.
- Gently bring the mixture to a boil, stirring occasionally.
- Make a thick syrup, ensuring it doesn’t reach a one-thread consistency. If crystallization occurs, add 2 to 3 tablespoons of water and warm the syrup to return it to a liquid state.
Preparing Milk Powder Dough:
- In a mixing bowl, combine milk powder, all-purpose flour, baking soda, salt, oil (or ghee), and fresh curd.
- Mix lightly, adding more curd if the mixture appears dry. Avoid over-mixing to prevent gluten formation.
- Apply oil to palms and shape small, smooth dough balls. Ensure there are no cracks; if present, add a little curd or milk to the mixture.
Fry Milk Powder Balls:
- Heat oil for deep frying. Test with a small ball – it should rise slowly without cracking.
- Fry balls on low or medium-low flame until golden, stirring frequently for even browning.
- Ensure oil is sufficiently hot to avoid a thick cover and excess oil absorption. Adjust temperature as needed.
- Transfer golden balls directly into sugar syrup. Let them soak for 1 to 2 hours for softness.
Serve:
- Serve gulab jamuns warm or cold. If at room temperature, warm in the microwave, top with sugar syrup, and garnish with pistachios or almond slices.
- Enjoy these delectable milk powder gulab jamuns that rival store-bought ones in taste and are a breeze to make at home!
Expert Tips for Perfect Gulab Jamun:
Frying Tips:
- Optimal Oil Temperature: Heat the oil to a medium-hot level before frying, then reduce the flame to medium-low. Test with a single jamun to ensure the oil bubbles without cooking the outside too quickly.
- Avoid Soggy Jamun: Ensure the oil is adequately hot; otherwise, the jamun may turn soggy with excess oil absorption.
- Even Browning: Rotate jamun continuously in the oil once they develop tiny light golden spots for an even golden color.
- Oil Choice: While traditional frying uses ghee, a neutral oil can be used for a contemporary approach.
Common Issues and Solutions:
Why Does My Gulab Jamun Break on Frying?
- Moisture in Dough: Excess moisture in the dough can cause breakage in the oil.
- Baking Powder Quantity: Too much baking powder may lead to jamun breaking apart during frying.
- Temperature Control: Maintain the right frying temperature—neither too high nor too low.
- Binding Ingredients: Ensure sufficient binding ingredients like maida or rava; inadequate amounts can cause breakage.
- Crisping Before Turning: Let the jamun become slightly crisp before turning them in the oil.
Why Has My Gulab Jamun Become Hard?
- Moisture Content: Insufficient moisture in the jamun dough can result in hardness.
- Kneading vs. Mixing: Avoid kneading the dough; gentle mixing is preferred to prevent gluten strands from forming, which can make jamun dense.
- Gluten Strands and Syrup Absorption: Dense jamun may not absorb syrup properly; they should be light and spongy.
Why Is My Gulab Jamun Too Soft?
Sugar Syrup Consistency: Ensure the sugar syrup has a sticky consistency, not watery. Watery syrup can lead to excessive absorption and breakage.
Conclusion
Whether you choose the traditional Khoya version or the quick Milk Powder alternative, these Gulab Jamun Recipes are sure to be a delightful treat for any occasion. Enjoy them warm, at room temperature, or chilled, garnished with rose petals or almond slivers.
