Ingredients
Method of preperation
Tips & tricks
Ingredients
- Milk powder – 1 cup
- All purpose flour – 1 tbsp
- Baking powder – ¼ tsp
- Ghee – 1tbsp
- Water/ milk – ¼ tsp – as needed
- Sugar – 1 cup
- Water- 1 cup
- Oil – as needed
- Lemon / lime juice – 1 tsp
Method of preperation
Sugar syrup
- Boil water in a sauce pan and stir-in the sugar and let it boil for another 5 mins till it reaches one string consistency. Stir-in a tsp of lemon/lime juice to avoid crystallization. Turn down the heat to the lowest possible to keep the sugar syrup warm.
Dough
- In a mixing bowl, mix the milk powder, baking powder and all-purpose flour. Add-in the ghee and make a crumbled mixture out of it.
- Knead the dough with water or milk, adding one tbsp at a time.
- Knead well to form a thick dough.
- Cover the dough with a damp cloth and let it rest for another 5-10 mins.
- Make small balls and set aside.
Final preparation
- Heat oil in a shallow pan and deep fry the balls on medium heat.
- Drain the balls and transfer the fried balls to the warm sugar syrup.
- Remove the sugar syrup from heat and allow it to cool.
- Refrigerate it for at least 2 hours and serve chilled.
Tips & tricks
- Make the balls ½ the size of the expected end product, as the balls doubles in size while frying and it and soaking it in the sugar syrup.
- Add a tsp of milk to the sugar syrup while boiling to separate the scum out of the sugar.
- Full fat milk powder gives better texture to the gulab jamuns.
- Adding 1 tbsp of rawa/semolina along with the milk powder mixture gives a crispy texture to the balls while frying.