Deepavali/ Diwali is coming nearer. Easy gulab jamun made from scratch at home is everyone’s favorite sweet right…? This is the gulab jamun recipe with milk powder. If you follow this recipe, preparation of gulab jamun will take only a little time. These are Indian dessert balls soaked in gulab jamun sugar syrup to get a soft and spongy texture. Deepavali/ Diwali is the festival of lights. In my home, in our childhood, we get crackers as I told in kaju katli post. There will be beautiful fireworks in our place.
When I type this post, it is morning here. But it is dark. I mean sun is hiding somewhere else, giving rain, passing a dawn feeling. For Deepavali, you can see light almost everywhere and gives an experience of “night” which is not exactly dark night any more. But the night will multiply the beauty and ambiance of flame from lighted lamps, dancing into warm air.
I wanted to make a melt in mouth kinda gulab jamun. I wandered for the recipe after many trials. This recipe was the exact one I was looking for. The recipe source is Ria’s blog. By Gods grace, it came out well.
Here is the preparation video 🙂
- ½ cup all purpose flour
- 11/4 cup of milk powder/Mawa
- 3 tablespoons of cold butter
- ⅛ teaspoon/ of baking soda
- 3 to 4 tablespoons of cold milk
- Oil for deep frying
- Sugar syrup:
- 11/2 cup of water
- 11/2 cup of sugar
- 6 crushed green cardamom pods
- 1 teaspoon of rose water
- For making sugar syrup:
- In a sauce pan, add water, sugar and crushed cardamom pods on medium heat. When it simmers, add rose water and close it with a lid. Set aside
- For making gulab jamuns:
- Combine milk powder, all purpose flour, baking soda cold butter and 3 tablespoons of milk. Make dough out of all the above mentioned ingredients. The dough should be smooth and firm.
- Make small balls from the dough.
- In a medium pan pour oil on medium heat. When the oil is hot enough (To check: Add a small ball into the hot oil, it will sink into the bottom and comes up slowly with a sizzling sound). Add the prepared gulab jamuns and fry them. Do not over fry and make it burned.
- Transfer the fried jamuns into the hot syrup and leave it for 30 minutes.
These were the best gulab jamuns I ever tried. Try this in your sweet home and let me know 🙂