Gullab Jamun with Milk Powder
Gullab jamun is a milk-solid-based South Asian sweet, particularly popular in the Indian subcontinent, notably India, Nepal (where it is known as lal mohan), Pakistan and Bangladesh. 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 a fruit with a similar size and shape.
Gulab jamun is a dessert often eaten at festivals, birthdays or major celebrations such as marriages, the celebrations of Eid ul-Fitr and Eid al-Adha, and the Hindu festival of Diwali (the Indian festival of light). There are various types of gulab jamun and every variety has a distinct taste and appearance.
In this recipe I am using milk powder although these are mostly prepared with khoya and paneer.
Yield: 12-14 gullab jamun
Ingredients:
Milk powder 1 cup
Plain flour 1 tbsp
Baking Powder 1 tsp
Egg 1
Melting Butter 1 tbsp
For Sugar Syrup:
Water 2 cups
Sugar 1 1/2 cups
Cardamon and cinamon stick
Lemon juice 1 tbsp
Directions:
Preparation of Sugar Syrup:
Add water, sugar, lemon juice, cardamon and cinamon stick into a wok and cook till you will get a syrup consistency.
Preparation of dough:
Put all dry ingredients into a bowl and mix well. Add egg and melting butter and knead a soft dough.If your dough becomes very soft add a tbsp milk powder and if your dough becomes hard add a tbsp milk in it.
Make the small balls of dough.
Making of Gullab Jamun:
Heat oil inthe pan at the medium flame.
Put dough balls inthe pan and fry at the slow to medium flame till brown.
Soak them into the sugar syrup and cover the wok with lid for one to two hours.
Serve gullab jamun warm or cold as you like!
