How to make Awesome Gulab Jamun with Milk Powder

One of the most popular Indian dessert recipes in India. It is one of those desserts that are not only liked by people of all ages but can also be tried by people of all ages. Gulab jamun is generally made with store-bought pre-mix, although it can also be created by combining the milk powder, plain flour, and baking powder.

These are typically produced to be shared with friends and family. Gulab jamun is a popular and well-liked classic Indian dessert recipe that is recognized for its moist and luscious texture. There are two essential ingredients for a beautiful and juicy ball. The first is the dry ingredient percentage, which includes milk powder, plain flour, and baking powder. The other is the kneading, which must be smooth and devoid of cracks. The latter can be readily regulated, but if the proportions are off, it can turn hard or soft. As a result, if you follow this recipe post, I can tell you that you will have fewer chances of making a mistake.

• First and foremost, as I mentioned earlier, kneading plays an important role in this recipe. Also, while shaping the balls, make sure the surface is smooth and free of cracks for a smooth and shiny finish.
• Second, the sugar must be sticky, and there should be no more than one or two strings. It must be wet and sticky in order for the fried balls to be easily absorbed. 
• Finally, before deep-frying these balls, you must exercise extreme caution. It must be set to low medium heat and the balls must be turned continuously. 
• It should not stick to the bottom, so keep rotating the oil or ghee.

• The Sugar Syrup

After being cooked, the gulab jamuns are steeped in a heated spice-infused simple syrup. In a pot, I blend sugar and water, then add spices and heat the mixture to extract the flavour molecules from the spices. Saffron for its vivid colour and fragrance, green cardamom for its cold, sweet flavour, and cloves for their warm aroma are my spices of choice. Rosewater is added at the end since it is incredibly volatile and does not require heat to extract its aroma and flavour, unlike entire spices.

Ingredients

To make the syrup:

• 2 quarts (480 mL) water
• 14 oz. (2 cups; 400 g) sugar
• 1 tbsp (15 mL) lemon juice
• 1 saffron pinch (15 strands)
• 4 crushed green cardamom pods
• 2 entire garlic cloves
• 1 tsp (5 mL) rose water

Regarding the Jamuns:

• 1/4 cup fine semolina flour (1.4 oz; 40 g) (see note)
• A quarter cup (60ml) milk
• 2 cups (5.3 oz; 150 g) nonfat dried milk powder (see note)
• 1 tsp. baking powder
• 1/2 teaspoon green cardamom powder
• 1/8 teaspoon Diamond Crystal kosher salt; if using table salt, cut the amount in half.
• 6 tbsp (90 mL) heavy cream, split, plus more as needed
• 3 cups (720ml) grapeseed oil (see note)
• For garnish, 3 tablespoons (25g) chopped pistachios or cashews (optional)

I hope you’ve gotten all of the knowledge you need to make delicious gulab jamun.