Gulab Jamun

Since Vijayadashmi is around the corner I thought of making some festive sweets. As with most of my new trials, the first batch over here too flopped. Usually this is made of Mawa/Khoya (milk solids). I got this recipe from a friend & she had used milk powder. I stuck with her recipe with the exception that I used skimmed milk powder. However I would advise the use of full fat milk powder for better results. Use of skimmed milk tends to make the jamuns harder. This festive dessert is dedicated to my crazy cousin Aparna AKA ManguJ.

Ingredients

Jamun

• 1 cup milk powder
• 50 grams flour
• 1 tsp. baking soda
• Milk to knead the dough
• 1 tsp. Ghee (clarified butter)
• Oil for deep frying

Sugar Syrup

• 2 cups of water
• 1 cup sugar
• 1 tsp. lime juice
• 2 tbsp. rose water (optional)
• 2 tsp. cardamom powder

Mix the sugar, water, lemon juice and bring to a boil. Remove from heat and add cardamom powder and rose water, if using. Keep the syrup warm.

Mix all ingredients for the jamun and make soft dough. Set aside for 15-30 minutes covered with a damp cloth. This will help the dough from drying. 

Rub some ghee on your palm and divide the dough into small round balls. If you feel like the dough is hardened, add a little milk to reach the desired soft consistency but do not pour more milk. Or else it will lose its texture. And make sure there are no cracks on the balls.

Heat the oil until hot, and then reduce the flame, deep fry on very low flame till they are golden brown or slightly deep brown in colour. If the oil is too hot, the inside portion won’t be cooked properly. So keep it in a low flame.

Drain them and add to the hot syrup. Immerse them for at least 20 minutes or till it softens & absorb the syrup. You can serve it either hot with some Vanilla ice cream or cold with some garnishing using pistachios.