How to make Gulabjamun with powder milk?

Ingredients





Milk powder 1 cup + 2 tablespoons


Refined flour (maida) 1 tablespoon


Soda bicarbonate 录 teaspoon


Green cardamom powder 陆 teaspoon


Ghee 4 teaspoons + to deep fry


Sugar 1 cup


Lemon juice 1 teaspoon








METHOD








1. Take milk powder, refined flour, soda bicarbonate, green cardamom powder and four teaspoons of ghee in a bowl and mix.





2. Heat sugar and one cup of water in a pan and cook to make a syrup. Add lemon juice to clarify the syrup. Remove the scum. Transfer the syrup into a serving dish.





3. Heat sufficient ghee in a kadai.





4. Add sufficient water to the milk powder mixture and knead into a soft dough. Divide the dough into small balls.





5. Deep fry these in the heated ghee on low heat. When the gulab jamuns are golden brown, drain them and add to the hot syrup.





6. Serve hot or at room temperature.How to make Gulabjamun with powder milk?
instead of so much struggling make it easy with MTR gulab jamun mix.How to make Gulabjamun with powder milk?
Here is a recipe for making Gulab Jamuns from Milk Powder.





Ingredients:-





250 gm milk powder


50 gm refined flour


100 ml whipped cream


02 gm soda bi-carbonate


milk to knead the dough


ghee for deep frying the gulab jamuns





Syrup:-





400 gm sugar


1 gm saffron


05 ml lemon juice


100 ml water


2 drops rose essence


3 gm cardamom powder





Method:-





For the preparation, mix in the sugar, water, lemon juice and bring to a boil, add the saffron. Remove from heat and mix the rose essence and cardamom.





Mix all the ingredients for the jamun and make a dough, rest it for 1/2 an hour.





Divide the dough into small sections using your palms; shape them into small round balls.





For cooking it, heat the ghee until hot and reduce the flame. deep fry the jamuns till they are 'Gulabi' or golden brown in colour.





Drain and add them to the syrup. The jamuns should be immersed in the syrup for at least 20 minutes.





Serve hot garnished with nuts.





Enjoy after a hearty meal.
That is yummy
By not creating any mess on the kitchen and not getting confused better bye a Gulab Jamun ( of Priya co.) mix and follow the recipes given at the back.
very easy to prepare





check this link for more info





http://www.indobase.com/recipes/details/gulab-jamun.php
Ingredients:








1 cup Carnation Milk Powder


1/2 cup all purpose flour


1/2 tsp baking soda


2 tablespoons butter -melted


Whole milk just enough to make the dough





For the Sugar Syrup


2 cups Sugar


1 cup water


Oil for frying





How to make gulab jamun:





* Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.


* Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.


* If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.


* The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.





Sugar Syrup





* The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of ';Kesar';. Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.


* Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.








You can also get Gulab Jamun mix. It's a lot easier to make it that way. Try Gulab Jamuns with some ice cream ---- Yummmmy!!!