GULAB JAMUNS- USING MILK POWDER

Its  great to get back to blogging after 2 months! I missed my lil baby blog :)My sister’s wedding went on really well……and im back in Kuala Lumpur……..Back to routine!

Today’s recipe is a dessert recipe from my drafts! My favourite Gulab Jamuns! This recipe is sure to win you compliments. I got this recipe from here. I was so surprised when I read that she had used vinegar and was about to search for another recipe….but when I read the lovely comments she had received, I HAD to try it out. ..and im glad I did! 😉 We don’t get khoya in Malaysia. So milk powder is a great substitute in this recipe!

My favourite gulab jamuns have always been the one’s from Nagore……now my favourite are the one’s I make at home….:D

I love mine fried till it turns dark brown. But you can fry them according to your likes.

for the sugar syrup:
1 – 1.5 cups sugar
2.5 cups water
4 cardamoms crushed
drop of rose essence (optional)
pinch of saffron(optional)

1 cup unsweetened milk powder or dry milk (I used nestle)
1 tbsp butter, room temperature
1/4 tsp baking soda
3 tbsps flour
pinch of salt (optional)
1/2 tsp white distilled vinegar
1/4 cup whole milk (approx. )

• Place the sugar, water and cardamoms  in a small saucepan. Bring to
  a boil and watch for the sugar to dissolve. Once its dissolved, boil
  for another minute. Turn off heat and add rose essence and or saffron,
  if using. Set the syrup aside.

• Now make the Jamuns. In a mixing bowl, add milk powder or dry milk, baking soda, flour and salt. Mix well.
• Then add butter and vinegar. Add milk a little at a time and mix till it forms dough.
• When a soft, sticky dough forms, stop adding milk. Cover and let the dough stand for about 20 minutes.

•  After resting, the dough will be less sticky, airy and a little firmer.
  If its too lose, sprinkle a little flour. If its too dry, add a little
  milk.

• Knead the dough a few times.
• Dip your fingers in oil or ghee, divide the dough into even pieces
  and roll them into balls. Dip your fingers in oil as and when needed to
  avoid sticking.

First time making jamuns, so was just experimenting with the size of the jamun balls. 🙂

• Heat enough oil to deep fry in a saucepan pan on medium-low heat. Drop a
  small pinch of the dough in the oil to test the temperature. The dough
  should sink to the bottom and then slowly rise to the top. If it sits in
  the bottom of the oil without bubbling, the oil is not hot enough. If
  the dough rises and browns too quickly, the oil is too hot.
• Add the jamun balls a few at a time and fry in oil on medium-low heat. Stir and turn the jamuns frequently so they brown evenly.
• When brown, remove from oil using a slotted spoon and drain on several layers of paper towels.
• Repeat with all the dough. Let fried jamuns cool.

• Add the jamuns to the sugar syrup. Stir gently so the jamuns are well coated in syrup.

• Cover and let the gulab jamuns soak in the syrup for atleast an hour
  before serving.