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| Easy and fast gulab jJamun recipe | How to make gulab jamun |
Gulab jamun needs no introduction! Mava is a key ingredient in the cooking process itself, but it is usually not easy to obtain and you need to cook it at home. To keep things simple, this step-by-step photo recipe shows you how to make Gujab Jamun with milk powder. The main difference between guarana jam made with milk powder and guarana jam made with mawa is consistency; milk powder gulab jamuns have almost no porous texture on the inside, while milk powder gulab jamuns have a smoother texture.
If you live in a place where mawa is not easy to get, or if you don't want to make it at home, we recommend that you try this gulab jamun milk powder because milk powder is available in every grocery store. Using powdered milk to make guarana jam requires people to feel comfortable in cooking and not have a lot of experience, because perfect dough consistency and the frying process are required to get the perfect texture. With step-by-step photo instructions, detailed instructions for each step, and the tips below, you can melt gum jam at home in just 30 minutes.
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| Easy and fast gulab jJamun recipe | How to make gulab jamun |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves: 9-10 jamuns
Ingredients:
1 cup Sugar
3 Green Cardamom pods
1½ cups Water
1-2 drops of Lemon Juice, optional
1/2 cup Milk Powder
1 tablespoon Maida (all purpose flour)
1/8 teaspoon (a small pinch) Baking Soda
1 tablespoon Ghee
2-3 tablespoons Milk
Oil or Ghee, for deep frying
Directions
1. Place 1 cup sugar, 3 green cardamom pods, 1½ cups water, and 1-2 drops of lemon juice in a deep saucepan or saucepan. The addition of lemon juice prevents the syrup from hardening after cooling.
2. Heat it over medium heat and cook until it is 1/2 skewer consistency or slightly viscous, stirring occasionally. It takes about 8-10 minutes to reach the desired consistency over medium heat. Turn off the flame after preparing the syrup.
3. Take 1/2 cup milk powder, 1 tablespoon maida and 1/8 teaspoon baking soda in a wide mouthed bow
4. Mix it well with a spoon and then add 1- tablespoon ghee.
5. Mix well. Use your hand to mix it so that ghee mixes evenly with milk powder.
6. Sprinkle 2 tablespoons milk evenly over mixture and gently mix it.
7. If required, add few more teaspoons of milk and mix lightly. Mixture should be soft. It may be sticky but do not worry about it. Do not over mix or knead the mixture, just lightly mix it. If you over mix it, gluten forms and jamun will turn dense and will not absorb sugar syrup properly.
8. Grease your palms with oil and divide mixture into marble sized small portions (around 9-10). Take each portion and make a round shaped crack free ball from it. If crack appears, it means mixture is dry. Add a teaspoon of milk (or few drops of milk) to the mixture, mix well and make the ball. Do not make larger balls as its size will increase to almost double after deep frying and soaking in sugar syrup.
9. Heat the ghee or oil for deep frying in a deep kadai or a small pan over medium flame. When oil is medium hot, pinch a small portion of mixture and drop it into hot oil, if it comes upward immediately without changing its color the oil is medium hot and ready for deep frying. (If it comes upward immediately and turns brown then oil is too hot and needs to be cooled a bit, if it doesn't come upward then oil is not hot enough and needs to be heated little bit more.) Slowly drop 3-4 balls (according to the size of a kadai) from sides of a kadai and reduce the flame to low.
10. Stir gently with a slotted spoon and deep fry over low flame. Within 2-3 minutes thei color will start to turn light golden.
11. Deep fry until they turn golden brown, it will take around 6-7 minutes. Transfer them over to kitchen napkin to absorb excess oil using slotted spoon. Maintain the temperature of oil even by increasing or decreasing the flame to medium or low. Increase the flame to medium and deep fry remaining balls as mentioned in step-9, 10 and 11.
12. Heat the sugar syrup for 3-4 minutes and add deep fried jamuns in it. Keep the jamuns in syrup for at least 2 hours before serving to allow it to absorb the syrup properly. You will notice their increase in size as syrup gets absorbed. Jamuns are ready for serving at this time.
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| Easy and fast gulab Jamun recipe | How to make gulab jamun |
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