Festivals and Sweets go hand-in-hand in India or Indians living anywhere in the world. No festival or celebration is complete without a box full of sweets. It’s HOLI! A festival of colors, love, joy, happiness, and of course another reason to make a batch of sweets and Savory dishes.
As far as I know, there is no Indian who don’t like Gulab Jamun and in case you are one of them then I am sure you should consult with a doctor first. 😛 Just Kidding! Gulab Jamun, a simple and easy to make sweet which has a huge fan following all over India. This recipe is as easy as it looks. You just have to keep few things in mind while making Gulab Jamun so that you get the perfect taste and texture. Take care of the ration of every ingredient. While making the balls make sure there are no cracks otherwise they will fall apart. Add the deep fried gulab jamun to the syrup while it’s still hot though not very hot.
Since I am not a huge fan of sweets, still soft and spongy Gulab Jamun makes me drool anytime and also it’s my brother’s favorite too hence, it was always prepared by mommy at home rather than buying from stores. And of course, nothing can beat the taste of home and mom made. ❤ This sweet delicacy is my Husband’s favorite too so I learned the recipe for making these ultra spongy Gulab Jamun at home.
Serve them warm or cold or with a scoop of ice-cream or with a bowl of Gajar Halwa. Enjoy as you like. Do give it a try and hope you too will love this recipe as much as I do. 🙂
Serves 28-32 Gulab Jamun
- 2 Cup milk powder
- 5 Tbsp all-purpose flour
- 2 Tbsp semolina/ sooji (unroasted)
- 1 ½ Tbsp ghee
- 1 Tsp baking powder
- ¼ Tsp baking soda
- ¾ Cup milk
- Oil for deep frying
For Sugar Syrup
- 2 Cups sugar
- 3 Cup water
- 4-5 Green cardamom
- Few strands of saffron
Learn Step By Step Recipe For Gulab Jamun With Milk Powder Recipe | Festival Sweet
Step 1- In a mixing bowl, take milk powder, semolina, all-purpose flour, baking powder, baking soda, and ghee. Mix it well using your fingertips. Add milk in steps and knead to a smooth dough. Cover it with a wet kitchen towel and set aside for 20mins
Step 2- Meanwhile prepare the sugar syrup. In a pan take all the syrup ingredients and bring it to a boil. Turn the flame to medium-low and boil it for 14-15mins until you get a single thread consistency. DO NOT make it thick. Discard the cardamom pods
Step 3- In a bowl take few tsp of oil and rub some on your palm. Divide the dough into small 28-32 balls and gently roll all into smooth balls. Make sure there are no cracks in the ball otherwise they will fall apart while deep frying
Step 4- Heat oil in a deep pan. When the oil is hot add the dough balls and deep fry them on medium flame until brown. Gently stir them so they don’t stick to bottom
Step 5- Add them to the syrup when the syrup is still hot. Leave them in the syrup for 3-4hrs before serving