Is there anything better than a fresh batch of dry gulab jamun on this festive season? I think not. All the good eaters of the world, we are made for this time of the year. Isn’t it? Because we are foodies and we love to have such cute deliciousness in the sweet box of this Diwali. The soft and juicy bites of gulab jamun just melt in our mouth bringing in the Diwali celebration to your mouth. The dusting of sugar powder, the dark crust and soft, juicy, sugar-y center is all goodness of festival I must say.
I have used milk powder to make these dry gulab jamun which is mixed with maida and little rava to make the basic smooth, sticky dough of jamun. The mastery of recipe lies in making this dough perfect. Because if in any case the dough turns hard by over-mixing, then you may end up jamun having hard center. They won’t be juicy like the former. So few of my tips to get the jamun dough perfect are
- Use warm milk little by little to make the dough. Never over-mix. Never knead.
- The dough is sticky and let it be. Do not bother shaping it.
- When you make jamun balls apply only little pressure.
If you can successfully make such dough, then you are headed to magically soft sweet things which will be cleared off in couple of days. Making sugar syrup is just a breeze because you are not checking consistency here. No hassle of single thread or double thread. The sugar syrup should be sticky and which you attain after few minutes of boiling. So EASY!!
Please note one more word of advice: Deep fry the jamun only in low flame slowly and carefully. Because we need perfectly cooked jamun with nice brown crust. You all are awesome chefs I know, I can see your batch of dry jamun through my browser. Also check my bread dry gulab jamun recipe.
Dry Gulab Jamun using Milk Powder
Ingredients
- Milk powder- 1 cup
- Maida (All purpose flour)- 1/4 cup
- Medium rava- 1 tsp
- Yogurt- 1 tsp
- Ghee- 1 tsp
- Baking soda- 1/4 tsp
- Warm milk- 1/4 cup
- Sugar powder- 3 tbsp
- Cooking oil- To deep fry
For sugar syrup
- Sugar- 1 cup
- Water- 1 cup
- Cardamom powder- 1/4 tsp
- Saffron strands- Few
Instructions
Method
- In a cooking vessel add sugar and water. Stir and let it cook in medium flame. Sugar dissolves completely in few minutes.
- Continue boiling the sugar syrup till it becomes thick and sticky. Let it not attain one string consistency. Switch off once done. Add cardamom powder and saffron strands. Let it sit till jamuns are fried.
- Next, to make jamun dough, in a wide bowl add milk powder, maida and rava.
- Include ghee, yogurt, baking soda and warm milk little by little in steps.
- Mix together to make smooth, sticky dough. Include some more milk if needed. Remember not to knead much. This dough consistency is very important to get juicy jamuns.
- Divide the dough in to 20 equal parts and roll to smooth ball. I used a tea spoon to get even sized balls from the dough. Next, heat enough oil in a wok and when it gets heated up, drop these balls carefully.
- In low flame, deep fry these jamun balls till the color changes to brown. Keep stirring for even cooking. Once done, drain them on a kitchen tissue.
- Next, immediately add these deep fried jamun balls in to sugar syrup and keep them immersed for about 2 to 3 hours.
- After the resting time, the jamun would have absorbed syrup. Now roll them over sugar powder and arrange.
- Juicy, soft dry gulab jamun using milk powder is ready to serve. This Diwali sweet is surely a winner.
Notes
- The dough consistency is very important. So add only warm milk till you obtain smooth and sticky dough. Do not over mix and do not knead.
- Be gentle while rolling the balls.
- Cover the dough with a damp cloth to avoid dough getting dried up.
- Once when oil gets heated, keep the flame low. Otherwise the jamun doesn't get cooked inside.
- Sugar syrup should cook up to sticky and thick. Attaining consistency is not required.
- The jamun balls should be immersed in sugar syrup for at least 2 to 3 hours to become juicy soft.
- After rolling the jamun balls in sugar powder, store them in air tight container.
