Gulab jamun : an eggless recipe

Gulab Jamun

Gulab Jamuns, a very popular Asian sweet are traditionally made out of khoya. But since that is a time consuming and tedious procedure I would like to share an easy recipe using milk powder. Substituting the khoya helps you to make this sweet more often as it needs very less time and effort. Ingredients for this lovely sweet are very few and most often they can be picked up from your kitchen right away. So lets get started...

Ingredients

• Milkpowder : 1 cup (non Fat)
• Maida / All purpose flour : 1/4 cup
• Baking soda : 1/8 tsp
• Heavy cream : 1/2 cup (Approx)
• Refined Oil to deep fry

For the sugar syrup

• Sugar : 1.5 cups
• Water : 1.5 cups
• Cardomom seeds powdered : 1/4 tsp
• Few strands of saffron
• Lemon juice : 1/4 tsp
• Rose water : 1 tsp

Method

1. Mix all the dry ingredients for the dough and mix well with a fork . To this add the cream a table spoon at a time until you get a sticky dough. At this point the dough would be very sticky but would get firmer while it rests, Allow the mix to rest for 10-15 minutes.
2. Prepare the syrup by boiling all the ingredients on a medium flame and once all sugar is dissolved switch off the flame.
3. Once the dough is firm make small sized balls and smooth it out. This dough will make approximately 16 jamuns. While dividing and making balls keep in mind that the jamuns will double up in size while frying
4. Meanwhile heat oil to deep fry the balls in a deep kadai. Once the oil is moderately hot (140°C) drop in the balls one at a time and do not overcrowd the kadai. Keep swirling with the back of a spoon so that the jamuns get equally brown at all sides. Once they are done take it out on a kitchen towel. Fry all balls in batches.
5. Once the syrup is just warm and the fried balls are cooled to room temperature add them to the warm syrup and allow to soak for 30 minutes.

Yummy gulab jamuns are ready. Serve it with the syrup and for a variation you can have it with vanilla icecream.
Try this and let me know how it impressed you.

Note: If you find the dough to be very sticky even after resting you can add a little bit of milk powder and knead the dough to make it firm.

For the Quicker and Easier recipe (but with egg) click here Gulab Jamun: A quick and 100 success recipe ! 

Sweet Cooking!!
Shabana